We loved this recipe. I only had smoked paprika and that worked fine for the Creole Seasoning recipe (that you can find on the Allrecipes site). This recipe makes A LOT and I used 12 bell peppers and I still had stuffing remaining. I put a bit of montery jack pepper cheese on top of each bell pepper It was fantastic - maybe a little less rice and a bit more shrimp and sausage

delicious! Used red peppers instead of green, otherwise followed the recipe as-is. Just the right amount of spicy without being overpowering, will definitely make this again.

These were fantastic! I mixed in some sour cream into the rice mixture before stuff the peppers because it was too hot for my boyfriend. He's very sensitive to any sort of spice. It was creamy and delicious. I also put a slice of provolone cheese on top of each pepper before taking them out of the oven, it melted nicely and made it cheesy. This is a great recipe, I highly recommend!

thought these were a great variation on stuffed peppers. made with other kinds of peppers (such as poblano and italian sweet)with great results thanks for an awesome recipe!

My husband and I love these. I never like stuffed peppers until I tried these. I use red peppers and add a little cayenne pepper for a little more kick.

I enjoyed this recipe! I did run into a problem with the rice. I used uncooked brown and it took forever!!! I suggest using cooked brown rice.

I've tried this recipe several times and every time it was a winner. I even made it vegetarian by sub. the meat with eggplant and zucchini. and instead of regular rice i used half a box of zataran's jambalaya mix, and instead of chicken broth i used vegetable broth. I know its a far cry from the original but holy was it good! thank you thank you!

This recipe is great without any changes. I never have white rice in the house though so I use brown rice (instant kind). I steamed the peppers instead of blanching in water - next time I will steam them longer, until the desired softness. I assumed they would get softer in the oven and they didn't. So my only suggestion would be to steam/blanch until they are just the way you want them. Another little mistake I made - I bought pre-cooked shrimp so they were a little on the tough side after cooking. Next time I will remember to throw the shrimp in the stuffing mixture at the last minute instead of cooking them in the spices for the 15-20 minutes.

Outstanding stuffed peppers. The sausage, shrimp and creole season make it great.

Very good; however, it might be me, but I felt it was just a good jumbalaya recipe stuffed in a pepper (I know, duh!) Everything was great but my fiancee felt it would've been great without the pepper (which it was!). If I made it again, I think I won't stuff anything, I'll just eat the stuffing!

Theses were delicious. I have a bumper crop of green, red and yellow bell peppers so this was a tasty way to use them. Each had its own flavor. I used more sausage just cause it is better than rice. I used about 1/2 to 3/4 of the rice and adjusted the liquids. We all loved it, even my 10 and 8 year olds. Will definitely make again. Thanks!

Soooo goood!!!! I used red peppers because i like them a lot better than green. :)

I make this dish all the time! use green peppers and don't use chicken, just the andouille. add a little Louisiana Hot Sauce and it's sooo good!!

This was a great recipe. I doubled the garlic and topped the peppers with slices of mozzarella cheese before putting in the oven. They were great.

Really impressed... made a couple of changes. Red Bell Peppers, Steamed the peppers, used Hot Italian Sausage (couldn't find the other) added Cooked Shrimp (chopped up and added a couple minutes before we stuffed the peppers) and added cheese. Tasted like jambalaya stuffed in a pepper. We had some extra stuffing... it was so good, we had that for lunch the next day (sans pepper).

I made this with brown rice and Gimme Lean vegetarian sausage. It was very good, but of course, I had to adjust the cooking time for the brown rice. As other's suggested, I added the shrimp after the rice was done so that they wouldn't over cook and get tough.

This came out perfect. I added a little cayenne to make it spicier and added some cheddar cheese to the top during the last 5 min. of baking. I think I may try to add a little celery to it next time. Very happy with the outcome.