Reviewed: Oct. 13, 2005

We love this recipe and have made it several times. Even great reheated!

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Reviewed: May 11, 2005

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.

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Feb. 4, 2005

excellent, but wasn't this suppose to be a vegetarian meal? thats where we found it on this website?

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KINGCHICK

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Reviewed: Feb. 4, 2005

This was a great recipe. The shrimp was a surprise to my diners and the lemon added a nice touch.

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FORBJENN

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Reviewed: Nov. 13, 2004

this was a HUGE hit with everyone in the family, even the picky eaters!

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POE001

Cooking Level: Expert

Living In: Harlingen, Texas, USA

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Reviewed: Aug. 1, 2004

you really have to like andoulle if not use italian sausage the taste of the andoulle is very over powering........but overall theese peppers rock...very filling and great flavor i added some cheese in the middle and a little on top.. my family loves em'!!will make theese agian.

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PINKPANTHER02081

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Reviewed: Mar. 15, 2004

I LOVED this recipe, even though i kind of messed it up! By the time i added the garlic to the pot the oil was soaked up by the onion and the garlic just kind of burned.. So next time i would just throw the two ingredients in together. Also i used brown rice and it took a LONG time to cook.. over an hour! I had to keep adding water to it. I used hot italian sausage and frozen cooked shrimp (add them the last 5 minutes of cooking on the stove or else they will get too tough) and I'd also cut down on the "creole seasoning" next time and add my own blend of spices.. But, even with all that it was still great and knowing what i know now it will be PERFECT next time! Thanks Heidi!!

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LITELYSALTED

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Reviewed: Feb. 20, 2004

Great recipe! These pepers are amazing. The last few minutes in the oven I grated Montery Jack cheese on the tops, sprinkled a little cajun spice and set the oven to broil for a couple minutes.

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SHAUNA_LYNN

Home Town: Ottawa, Ontario, Canada

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Reviewed: Nov. 21, 2003

I personally loved them, evryone else wasn't too thrilled with them.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Sep. 30, 2003

Great job Heidi! This is a wonderful change for stuffed peppers. First, I steamed the green peppers instead of boiling them - easier to handle and that way they didn't get soggy. Then I used the "Creole Seasonings Blend" recipe from this site (and less of it - apprx 1/2 tbls) and right before I stuffed the peppers, I added about 8 oz sharp cheddar cheese: mixed it into the rice & sausage concoction to melt. Finally, I sprinkled a DASH of brown sugar over all and opened another 8oz can of tomato sauce and poured over the top of that. Baked and viola! We loved these! It had kick but it wasn't hot. Great blend of flavors! My whole family thanks you Heidi!!

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DREGINEK

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Reviewed: Aug. 28, 2002

These are absolutely delicious. I add melted cheese for a wonderful look and flavor. For the little effort these take to make, I give them two thumbs UP!

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SUZANNA_VICINUS

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Reviewed: Aug. 14, 2002

This recipe was really good. I didn't have any sausages so I'd used bacon and it turned out really well. Found it took longer to cook on the stove top then the time specified. Next time I will cook the rice a head of time to cut down time and chicken broth.

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