Reviewed: Dec. 25, 2008

LOVE it and my husband couldn't get enough of it! I added minced garlic for the sauce and it came out perfect. I doubled the recipe so that I can use half for the stuffed bell-peppers (with rice) and the other half as pasta sauce (without rice) - two meals in one! This will be our family staple - thanks!

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panda

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Reviewed: Dec. 22, 2008

These were great! I took suggestions from other reviewers and doubled the mix (ended up having about a cup too much), blanched the peppers and added extra red pepper flakes. I used some 2% milk and flour instead of heavy cream and used a mix of brown rice and orzo instead of the white rice. Exceptional! (Oh, and I totally agree...no need to homemake sauce, the jar stuff's flavor was completely transformed by the pancetta, red pepper, etc.)

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Jen

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Reviewed: Dec. 21, 2008

My husband doesn't usually like stuffed peppers and he LOVED these! The only changes I made were to use quinoa instead of rice and to blanche the peppers as some other reviewers suggested. Thanks for a great recipe!

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Bethany

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Reviewed: Dec. 20, 2008

Great recipe! Just make sure you don't use regular smoked bacon, like I did the first time, as the smoked flavor is way too overpowering. Added sea salt and fresh ground pepper along with the red pepper flakes

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LEEANN13

Cooking Level: Expert

Home Town: Middleborough, Massachusetts, USA

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Reviewed: Dec. 18, 2008

This was just fabulous....it's a keepr for sure. I doubled the filling recipe because it just didn' sound like enough, we like the peppers well stuffed...it turned out perfectly! If you like bolognese, you'll LOVE these stuffed peppers. Bet they're even better as leftovers...

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Higgy

Home Town: Swansea, Massachusetts, USA

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Reviewed: Dec. 16, 2008

we made this one tonight and we loved it. my husband didn't like the pepper but he loved the filling. My kids 18 months and 3 also loved it. we make it again. Thank you for sharing.

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mommyof2

Cooking Level: Intermediate

Home Town: Gainesville, Missouri, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 13, 2008

Just made this recipe last week, my family loved it. I skipped the heavy cream to cut calories.

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Kimberly

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Reviewed: Nov. 12, 2008

Loved this! My brother said it was absolutely delicious. I did blanch the peppers for 3 minutes and used onion instead of celery. Otherwise, followed the recipe exactly!

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Elizabeth Mitchell

Home Town: Memphis, Tennessee, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 4, 2008

Very good and pretty effortless, except I only had enough of the mixture for 3 peppers

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KD

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Reviewed: Sep. 30, 2008

Big hit. I added shredded zuchinni and replaced celery with onion. I also used ground turkey instead of ground beef. Great way to serve vegtables!

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Ellen

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: South Lake Tahoe, California, USA

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Reviewed: Aug. 1, 2008

These stuffed bell peppers turned out so creamy and delicious... 5 stars!

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Kimberly

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

I made this with onions instead of celery (Husband isn't a fan), and I blanched the seeded peppers in boiling water for about five minutes to soften. The meat mix was a tad bland so I threw in some onion powder and Italian herb blend. It turned out pretty good but I wouldn't bother with the heavy cream next time. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

Made a few minor changes like added egg, bread crumbs, garlic, and chili pepper instead of red pepper flakes, but it was sooo good!

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Jessica

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Reviewed: Jun. 29, 2008

Really good. My husband, 14-month son and I both ate it up! I skipped the red wine b/c we were out. I added garlic and onion with the carrots and celery. This is a keeper. Filled 4 big peppers wonderfully.

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Mrs. DeCanio

Cooking Level: Intermediate

Home Town: Sidney, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 28, 2008

Sooooo good! I followed the recipe exactly other than pre-boiling the peppers so that they would be soft. It was delicious.

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Jun. 19, 2008

Turned out wonderful!! I steamed the peppers first before the baking to soften them up some. My boyfriend and I devoured it, I can't wait to make them for guests sometime. I felt like it really spiced the the old style stuffed bell peppers. Thanks for the recipe!!!!

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FUZYPAWS

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Reviewed: May 23, 2008

Out of this world delicious! I made as directed with the only changes being that I used onion instead of celery (didn't have any), added some garlic & didn't slice the peppers in half lengthwise (I took the tops off & gutted out the seeds). I made my own tomato sauce to use in this but I don't think it mattered- we couldn't tell the sauce was homemade with all the ingredients in this recipe. I'll just use jarred sauce next time. I served with polenta although a light salad would make a better side dish. Panna cotta with fresh raspberries on top for dessert (cannoli would also make a fine dessert to go with this). This was a lot of work & took a long time to make but was worth the time & effort. My husband says it gets 10 stars. I highly recommend. Thanks for the recipe.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 11, 2008

This was so delicious! I did make a few changes but nothing too major and mostly at the suggestion of other reviewers: blanched peppers for 3 minutes, added one clove minced garlic to carrot/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation.

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TARA_BULL

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Apr. 8, 2008

Well, after searching for a recipe that sounded good I settled on this one. What a good choice!! I doubled the recipe as I was making for a bunch of people - worked great. We are also heart-conscience and eat pretty low-fat around our house. So I used less oil, 98% fat-free ground turkey, reduced-fat parmesan and fat-free 1/2 & 1/2. It was spectacular! I think next time I will increase the red pepper flakes as I like the spicy side of Italian food. Try this one tonight!

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