Reviewed: Oct. 16, 2011

I thought this was an interesting and unique recipe for stuffed peppers! I loved it! My husband, ahhhh, sort of only because he didn't really like the peppers, but he did like the stuffing. I read the reviews and changed a few things. I did blanche the peppers like other reviewers said. I did not use celery because we are not fans, but replaced it with yellow onion which was delicious. I also used about 1/3 lb of ground beef and a 1/4 lb ground sausage - which was really flavorful. I also cooked the rice first in my rice steamer...I never have good luck with "uncooked" rice in a recipe. It was fine, I just added it at the end and let it all simmer for 10 minutes. I wanted a side dish and made polenta...yum!! It was a perfect compliment to the peppers and it all tasted good mixed up together. I did have left-over stuffing because I only stuffed 4 peppers so after a few days when the stuffing was all yummy and marinated, I added a jar of marinara sauce, cooked it up and served it over spaghetti...THAT my husband loved!! I would actually make this again but as a creamy bolognese sause over pasta.

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Reviewer:

Avabelle

Cooking Level: Expert

Home Town: Parkersburg, West Virginia, USA

Living In: Morro Bay, California, USA

Reviewed: Oct. 5, 2011

This was such a delicious recipe! I used my home grown red bell peppers and they were cooked to perfect tender crisp doneness. My husband who usually does not like cooked peppers loved it as well. They also made great left overs for lunch. The only thing I changed was topped them with a slice of motzarella...I love cheese :)

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Reviewer:

Chris

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Sep. 28, 2011

wow. we loved these so much! I used home grown bell peppers (which were small) so i had a ton of left over filling, which taste awesome by itself. I didnt have ground beef on hand, so i used ground sausage, i made it with the bacon and just used regular pasta sauce. we didnt have red wine or heavy cream, i just used 2% milk. turned out nice and thick anyway.

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Reviewer:

meliss

Reviewed: Sep. 17, 2011

AWESOME!! This has become one of our favorite things to make, my husband LOVES this. He raves about it every time. I do a few things differently: season the beef (I use ground sirloin) salt, pepper, and worcestershire, double the garlic, add onions, I cook the meat, onion, bell pepper (I chop up the extra bell pepper that you cut off the top and add that into it, not to waste anything :)) carrots, celery, and garlic all at once. I don't use ANY oil at all. use any spag sauce that you want. I have greek plain yogurt in my fridge always.. I use it in place of sour cream and heavy cream in everything I make, I skip the red wine, and the parm in the recipe. and blanch the peppers. I make this at least once a month and being so, I just take a bag of croutons and smash it until it is crummy and then add equal parts parmesan cheese and keep that in the fridge till I need it to top off the peppers. I cook them on a foil lined cookie sheet to make clean up easier. Thanks SO much for this!!!

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Reviewer:

kilikina

Reviewed: Aug. 29, 2011

This is so delicious as is, but its also easy leave out ingredients to cut back on prep time without sacrificing taste. When I feel lazy, I often substitute the parmesan cheese, whipping cream, and marinara sauce for Classico's Vodka Sauce and dont bother with the celery or carrots. If I do these things it cuts the prep time and the rice is usually done by the time Im cooking everything else. I top with parmesan cheese. Great recipe, thanks!

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Reviewer:

Daesjia

Reviewed: Aug. 20, 2011

I used bacon and a full pound of ground beef. Very tasty, especially the one that I saved and eat for lunch.

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Reviewer:

Stephanie

Cooking Level: Expert

Reviewed: Aug. 5, 2011

These were excellent! The stuffing flavors were awesome. The cooking time was just about right. I think blanching the peppers ahead of time might have made them less crunchy, but I like them that way. I also cut the peppers in half to stuff them. It seems to be easier for me and I like the presentation. It is also easier if you do not want to eat a whole stuffed pepper yourself. The only thing I did differently was leave out the cheese and used coconut milk for the cream due to allergy in the family.

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Reviewer:

cookhealthy

Cooking Level: Expert

Home Town: Bedford, Indiana, USA

Reviewed: Aug. 3, 2011

Pretty good and easy...good with the peppers chopped up after baking and put on top of additional rice.

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Reviewer:

KRISTLE

Cooking Level: Expert

Reviewed: Aug. 1, 2011

Made these tonight and they are well worth the effort! Used Orzo pasta instead of rice. Also doubled most ingredients based on other reviews. Can't get pancetta, but found marinara in a jar (Marzetti)that is flavored with onions and pancetta. Also used 1/2 lb italian sausage. Big hit at dinner, but leftovers will be even better!

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Reviewer:

StefanieZee

Reviewed: Jul. 22, 2011

This was delicious, per others suggestions, I minced 6 cloves of garlic (we love garlic) and added it to the celery/carrot saute. I used ground turkey instead of beef and added an extra 1.4 cup of wine. I also added a pinch of sea salt, garlic powder and black pepper for extra flavor. This will be added to our menu rotation.

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