Reviewed: Mar. 6, 2012

This is a relatively easy and super recipe for stuffed peppers. I used ground turkey in place of the beef, and half & half instead of heavy cream, and they were delicious! I would suggest roasting the peppers for 5-10 minutes before adding the filling - we followed the suggetsed baking time and our peppers required a knife for cutting. However, the flavor was excellent.

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Reviewer:

CookieEater

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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 5, 2012

This has to be one of the best recipes for Stufed Bell Peppers my wife and I ever followed. Excellent the way it is. Thanks for the recipe!

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Reviewer:

Robbie

Reviewed: Feb. 13, 2012

my peppers needed more time, or a hotter oven. The sauce was amazing!!!

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Reviewer:

Pimientica

Home Town: Brooklyn, New York, USA

Living In: Laguna Beach, California, USA

Reviewed: Jan. 21, 2012

Stuffed peppers are ultimate comfort food. These are terrific.

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TommyTomatos

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Richardson, Texas, USA

Reviewed: Jan. 9, 2012

This recipe was CRAZY GOOD. The Bolognese had a wonderful flavor and went very well with the peppers. A nice alternative to 'standard' stuffed peppers. The recipe makes exactly enough to fit into 6 medium-large green peppers. My family found it to be delicious and filling. Next time I'm going to double the sauce and freeze half in a Ziploc for a future meal.

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Reviewer:

jenna4

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Gilbert, Arizona, USA

Reviewed: Jan. 5, 2012

This recipe was delicious! I usually stray from a recipe quite a bit, but this one I only changed a few things: used brown rice, grated my carrots, and didn't use pancetta. I also added onion and garlic to my hamburger meat as it was cooking. I followed some other reviewers and blanched my bell peppers first, and I think that helps a lot. I also filled my peppers halfway, put a pinch of mozzarella in the center, and topped with more filling. I added a little mozzarella on top for presentation too. I will DEFINITELY be making this again!!

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Reviewer:

TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

Reviewed: Dec. 19, 2011

These are still in the oven and I can already tell these are going to be good!!! I have never cooked stuffed bell peppers, but always wanted to. I figured I'd use the ol' standby recipe, but I saw this and said heavy cream? Orzo pasta? awesome!! I had to use bacon instead of Pancetta (store didn't have any, bleh), and I sauteed onion and garlic. I also added 1/2 cup red wine (LOVE cooking with wine). Finally, when I put the peppers in the dish, I surrounded them with crushed tomatoes. I can't wait to eat!! mmm

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Reviewer:

anniebb25

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Reviewed: Dec. 2, 2011

Not impressed, followed recipe exactly.

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Reviewer:

justchrys

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Reviewed: Nov. 14, 2011

I'd give this 10 stars if I could! The BEST recipe I've come across on allrecipes.com and I use this site every week! I converted this to the slow cooker, (sauteed some garlic with the celery and carrots) put the uncooked rice into the sauce and simmered 10 min. before spooning the mixture into the peppers. Even put a small chunk of mozzerella on top. I'm glad I took other reader's suggestion - the filling is only enough for 4 peppers, not 6... My husband is still talking about them. I'll be making this again and again and again! Thanks!

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Reviewer:

robyn2356

Reviewed: Nov. 9, 2011

If there was the option for adding more stars, I'd do it for this recipe--delicious! I did heed the comments made by other reviewers about how much "sauce" the original recipe made and upped everything a touch (for example I used 3/4 # of ground beef and 1/2 c. heavy cream...). Also followed my instincts & other's suggestions to par boil the peppers first-good idea. I added a liberal sprinkle of shredded mozzarella on top with the parmesan just because that's what my mom always used to do. I also added in a couple cloves of minced garlic & about a 1/4 c. of finely diced onion because I thought I read it in the recipe (it's not) but it was delicious anyway. The only tiny compaint I might have is that the pancetta wasn't crispy--I figured it wouldn't be, but wanted to not mess with the recipe too much on the first time out. Next time I'm going to crisp it up first, remove it from the pan. Use the little bit of grease instead of olive oil to saute the vegetables & then stir it in just before stuffing the peppers. Paired it (like mom always did) with homemade mashed potatoes and we had one heck of a dinner!

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