Reviewed: Mar. 10, 2008

This was absolutely delicious. I just made it last night, and I only had a few tweaks. First, I left the peppers whole, and just cut off the caps, then I blanched them in boiling water for 2 minutes. For the filling, I added about 1/4 cup of onions in with the carrots and celery to saute. I also added some oregano and cinnamon to the sauce, and I was very generous with the parmesan cheese (more like 1/3 cup in the filling and 1/2 cup on top). They turned out beautifully--definitely a do-again.

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ANDREAGOURMET

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Reviewed: Feb. 25, 2008

I used orzo instead of rice. I also added 2 cloves of minced garlic. Next time I will try stuffing some zucchini. Thanks for a great recipe.

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noahandsarahsmom

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

Living In: Chelmsford, Massachusetts, USA

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Reviewed: Feb. 13, 2008

excellent to the letter recipe, perfect with orzo! thanks

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lilpacsmom

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Feb. 9, 2008

I had never had stuffed bell peppers but always wanted to try them. This was very good. Even my 4 year old daughter loved them. She asked me to make them every night.

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Sarah

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Reviewed: Jan. 31, 2008

First, I hate bell peppers but really wanted to try this dish, I am soo glad I did. I used 4 red bell peppers and made this exactly as the recipe calls with one addition I mixed panko bread crumbs with the parmesan cheese topping to give it a light golden crispy taste and look. The presentation was right out any gourmet cook book photo. The taste was out of this world. My brother hates bell peppers and absolutely loved this dish going back for seconds. I will make this often.

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Robb M.

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 26, 2008

Wow, what a recipe! In an effort to lower the calories/fat, I did alter some ingredients: ground turkey breast instead of ground beef, turkey bacon instead of pancetta, orzo instead of rice. I also omitted the Parmesan cheese but I kept the heavy cream. I can't imagine this recipe tasting any better; it was fantastic. Thanks so much for this new staple meal for our household!

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Denise&Dan

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jan. 23, 2008

This recipbe was awesome. I used arborio rice and substituted ground turkey for the beef and fat free half and half for the heavy cream to make it a little more healthy. I used about 1 1/3 lbs of turkey because other users had said they could not fill 6 peppers and I was still only able to stuff 4 peppers. I can only imagine how good they would been with real beef and heavy cream.

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Dano1969

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

Wow! My partner and I thought these were the best stuffed peppers we'd ever eaten. I didn't have any pancetta, so I used bacon instead. Also, I substituted onions for the carrots and celery. As others reported, it was only enough to fill four green peppers, but that was fine with us! This one is DEFINITELY a keeper!!

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 5, 2007

great recipe!

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likecooking07

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Reviewed: Sep. 21, 2007

Absolutely delicious! I really think the pancetta made it and would say if you don't have any it's worth a trip to the market to get that flavor in the dish. I used brown rice instead of white and added some white cheddar to the top of the peppers. The only thing I would do differently next time is to make a double batch because these things go quickly! I also only used 4 peppers and it fit perfectly. I will be making them again, probably soon. A big hit with the family.

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cloesmom

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

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Reviewed: Aug. 6, 2007

I made these last night with fresh peppers from the garden. Surely not low-fat, but this recipe is a winner! Very tasty, not the usual coated in tomato-ey stuff. I'm not real big on stuffed peppers and really liked this.

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RUTHIE62

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Reviewed: Jul. 23, 2007

This dish was very good

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oopretttynpinkoo

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2007

i thought it didn't taste very good.

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Candywrap510

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Reviewed: May 28, 2007

great taste... needs more sauce. served with the sauce. made this a 5 star dish

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CWSPLY

Cooking Level: Expert

Home Town: Gettysburg, Pennsylvania, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Feb. 21, 2007

This was fantastic and easy to make, everyone who ate it tonight thought it was excellent. Taste is excellent very creamy and the pancetta is very nice when it's done. I would point out that the ingredients will only fill 4 large peppers or probably 6 medium peppers. I stretched the baking time to 50 minutes uncovered.

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Butch Petersen

Cooking Level: Expert

Home Town: Ogallala, Nebraska, USA

Living In: Leawood, Kansas, USA

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Reviewed: Sep. 29, 2006

This recipe is fabulous! I only cook for two, so we had leftover filling, and my husband even just ate that, no peppers needed! Really delicious and I can't wait to make it again for company.

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Candy B.

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 2, 2006

Wonderful! My husband and I loved this and would just eat the orzo and sauce and add a salad if we didn't want to bother stuffing the peppers.

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katiekack

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Reviewed: Jul. 30, 2006

This is good that's what i heard from my husband.Its just that i added a broth to the pan before baking to get the peppers more flavorful and not dry.

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