Reviewed: May 11, 2006

My husband and I LOVE this dish! It has a rich smooth taste that is filling and delicious! We'll have this dish often.

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Kelly T.

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Reviewed: Mar. 28, 2006

Sooo much better than I ever made! Thanks for this recipe post!!!

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cjbeach

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 21, 2006

I had to use regular bacon because I didn't have time to shop until I found pancetta. Using pancetta would make it much better, I think, and I also liked the flavor better before adding the cream. Stuffing peppers with bolognese sauce is a brilliant idea, and I will do this again with brown rice and my regular bolognese sauce.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 13, 2006

Easy to make but in the end, i felt like it was still missing something. i think im going to keep looking....

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Christina

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Reviewed: Feb. 7, 2006

I make a variation of this dish using 1 pound of ground chicken instead of beef, half and half instead of heavy cream, and I add 1/4 c minced onion, and a clove of minced garlic. Instead of marinara, I add a 14 ounce can of diced tomatoes. This recipe is fantastic with red bell peppers. Serve with a green salad.

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Patti

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Reviewed: Feb. 6, 2006

Delicious. I did pre-cook the peppers for a few minutes in boiling water before stuffing and baking. My family won't eat them unless they're soft.

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CLYNCH1

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Reviewed: Jan. 26, 2006

Yummy, yummy, yummy. Very good Bolognese sauce. I doubled the sauce and used double orzo instead of rice...and had lots left over to go around the sides of the peppers in the casserold which is the way we always like it. May make the sauce as a stand alone one night with pasta. Great recipe.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 24, 2006

These were great. Made it with orzo and added some extra garlic. Takes a bit of time but well worth it!

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milehighchef

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

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Reviewed: Jan. 10, 2006

This recipe was delicious! The prep and cooking time is a little longer than I prefer, but it was definitely worth the wait. I have had many requests for this recipe.

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chinesecognac

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Reviewed: Aug. 29, 2005

This is such a great recipe. The pancetta added a terrific flavor. The spices melded beautifully. I made two stuffed peppers and froze the remaining filling. I can't wait to eat this again!

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Jennifer R.

Cooking Level: Expert

Living In: Del Mar, California, USA

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Reviewed: Aug. 23, 2005

This recipe was delicious and I will definitely be cooking this one again

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JENEPEREZ

Cooking Level: Expert

Home Town: Isabela, Isabela, Puerto Rico

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 16, 2005

Wow! These were FANTASTIC! Next time I'll try them with orzo as others have recommended.

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I'm in the kitchen!

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Reviewed: Mar. 23, 2005

My boyfriend was impressed with all of the flavors! I used orzo vs. rice and suggest using red bell peppers. They are great as a meal or served with a salad. I will do this again real soon!

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KSCHNELL

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Reviewed: Mar. 21, 2005

The dish was very tasty, a hit with my husband and friends. However, I found prep time to be quite a bit more than 30 minutes. Also, only had enough rice and beef mixture to fill 4 peppers (the recipe says should be enough for 6 peppers). Served with mashed potatoes and steamed broccoli - presenation was very colorful, expecially when red bell peppers are used.

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