The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 19, 2009
This is an excellent, but extremely rich, recipe. I loved this, but my husband is Italian and he thought the flavor was too much. I suspect this was in my choice of julienne de bacon, which was extremely powerful. Next time, I'll try to leave this and the cream out to see if it is less rich.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 29, 2009
I liked these a lot! I normally hate stuffed peppers, but these were SOOO good! Thanks!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 8, 2009
These are pappers are amazing and a great way to stretch the budget yet a wonderful do ahead entree for company. I like to top them with some panko bread crumbs seasoned with fresh parsley, garlic and a little olive oil along with the cheese which makes a delicious crunchy topping.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 5, 2009
Have made these a couple times. I have added some of my own ingredients in the mixture to have more flavor to it. Would definitely make this allot more because it gives you so many choices on what to put inside the bell pepper
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 2, 2009
A good twist on traditional peppers. I cooked peppers for 3 minutes as others suggested. I added onion to the celery/carrot mixture. I also added panko breadcrumbs to the top for crunch.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Sandy, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 20, 2009
Delicious! Left the wine and heavy cream out because I didn't have any on hand. My husband loved it and so did I. Great recipe for stuffed peppers, thanks!
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 25, 2009
My family really enjoyed this. I prefer to stuff my peppers while the meat is raw, so next time I might try cooking the bacon and vegetables together, letting it cool and putting it into the raw meat. I like the texture of the meat better that way. However, the flavors were great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 25, 2009
This is the first recipe that actually thrilled me enough to write a review. It was very good. The only thing that I did different (after reading other reviews) was blanch the peppers and added minced garlic and minced onion in when cooking the carrots and celery. This was a great recipe! Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 14, 2009
Great Grilling recipe! My husband and I stuffed as instructed, wrapped in foil and grilled for about 15-20 minutes. I added minced garlic to cook with the celery and carrots, along with onion soup mix and Worcester sauce to the beef while it was cooking. I had about 2 servings worth left over after all peppers were stuffed. We both did not feel it necessary for the finishing touch of Parmesan cheese. I will make this again!
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Cooking Level: Intermediate

Home Town: Bastrop, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 4, 2009
Very delicious. Next time, I would half the bell pepper as pictured, instead of halving the bell pepper from top to bottom. It's more stable that way. My guess (and more than 5yrs experience cooking) is that using the same cooking time will be sufficient since the ground beef is already browned and fully-cooked on the stove.
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Cooking Level: Intermediate

Home Town: Nepean, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 31, 2009
I made without rice and this was delicious! Cut back on the carbs and the prep time and leave out the rice.
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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 23, 2009
I didn't have carrots or celery so I substituted it with whatever vegetables were at hand. Also I rubbed each of the peppers in a spice mixture of paprika and salt for some extra flavour.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 19, 2009
Very scrummy...but I did make a few adustments (added garlic, thyme, cream cheese instead of double cream and chicken stock instead of red wine). If you put a cup of boiling water into the bottom of the roasting dish it helps the peppers to steam cook and they turn out juicy... No basting required!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 26, 2009
They were the best stuffed peppers I have ever tasted. My husband loved them and says this recipe had the best flavor of all I have tried so far. I did take some variations from other reviewers as well as not cooking the meat before stuffing and they turned out MOIST! Love them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 24, 2009
this recipe is so so good! and my husband really liked it, which is rare! we used the left over filling for tacos the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 13, 2009
This was excellent! My husband loved it and couldn't stop sticking his nose in the kitchen while it was cooking. Definitely worth repeating.
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 9, 2009
While these were really good, my only complaint is the peppers didn't get done enough for my taste; I don't care for cripsy stuffed peppers. The filling is fantastic--I did add some minced garlic. When I make them again, and I will, I will parboil the peppers and add a bit more red pepper flakes to the sauce. I served them with garlic toast and tossed salad.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Edgewood, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 17, 2009
Great. Easy, fast and very tasty! Used evaporated milk instead of cream though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 12, 2009
YUM!!! Everyone loved them.
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Cooking Level: Expert

Living In: Pakenham, Victoria, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 3, 2009
just like my mother used to make
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