The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 14, 2009
Excellent! Used hamburger instead of shrimp because I'm not a fan of the latter, and it still turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 20, 2009
This recipe was so good and easy to make. It turned out perfectly.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 22, 2009
Fantastic! I cooked the rice beforehand, so I cut out the chicken broth. I don't eat red meat, so I substituted a vegetarian spicy sausage for the Andouille. I added more Cajun seasoning, some finely chopped jalapeno peppers, and topped with mozzarella. Delicious - one of my new favorites.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: May 21, 2009
Great base recipe but it did take longer than I expected. I blanched the peppers and used Zatarain's low sodium red beans/rice mix to speep up the process plus I like their flavors. I also added cajun seasoning and some cayenne pepper and simmered for 15 min. Shrimp got added in last and the whole tihng was baked for 15 min. Baking didn't do a whole lot for the dish so I may skip that next time or just broil for a minute.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 20, 2009
We thought these were a great, simple, and healthful Sunday dinner. I used yellow instead of green peppers (preference) but other than that followed the recipe as stated. Next time I would be sure to cook the rice the full 20 min. in the saucepan, as ours came out a bit crunchy.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 18, 2009
Excellent. Used Creole seasoning blend from this site too, was very good. Cut peppers in half and then stuffed, personal preference, just find them easier to eat this way.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 11, 2009
WOW great great! I do not like stuffed peppers! tried it any way and omg! Loved it! I of course misread the sausage part! LOL and used hot italian sausage,burger,veal and pork in the mixture. Had a ton of the mix left put that in the bottom of the bowl then put peppers on it! Next time I will kick it up a notch and add a can of Hot Rotel and extra creole seasoning! red and org peppers were awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 1, 2009
This was GREAT! I made a few substitutions...I didn't have Creol so I just used Cajun seasoning. I also had some left over ham from the holidays and added it to the rice mixture. I have made stuffed bell peppers before, but this is my new favorite!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 1, 2009
This was awesome food for a family that was raised on Louisiana cooking! However, after cooking this, I will make some changes next time. First of all, 2-1/2 cups chicken broth made the stuffing mixture way too soupy. I felt like if I let it "cook until thick" the shrimp would be overcooked and the rice too done, So, I ended up using a slotted spoon to drain off liquid as I stuffed the peppers. I also used less Creole seasoning (I used 2 teaspoons) because I felt like it would be too salty otherwise. I'm glad I made that decision as the final mixture bordered on being a little salty. All in all, though, this was super tasty!
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Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 25, 2008
really tasty. rice needed to cook a bit longer. one bell pepper is enough to be a meal on its own!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 19, 2008
This recipe is fantastic! I did one thing different though, my family likes spicy food so I used the HOT smoked sausage. It turned out fantastic!! So glad I tried this, and I will definatly make it again!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: Dec. 6, 2008
What a flavorful recipe! It was a hit and I kicked it up a degree with spicy tomato sauce AND I used Linguica sausage after not being able to find the andouille...I just moved to a new neighborhood. Loved it, it's easy to make and so attractive to the eye. Prepares in advance really well too.
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Cooking Level: Expert

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 2, 2008
My favorite stuffed peppers recipe. Instead of shrimp, I prefer 1 lb. ground beef for a slightly more traditional version.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 21, 2008
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 9, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 28, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 9, 2008
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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 19, 2008
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.
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Kim
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Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 10, 2008
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.
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Home Town: Woodstock, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 26, 2007
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!
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