Reviewed: May 12, 2012

Very tasty!! But the shrimp needs to be cooked toward the end. Otherwise, they will get rubbery. Delicious flavor. Thank you.

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Reviewer:

msteingold

Reviewed: May 7, 2012

Really liked this recipe. I read some previous reviews and agree that the rice needs to cook longer, which may mean adding more chicken broth in order to keep the consistency right. Add the shrimp only for the last 5 mins otherwise they will be dry and shriveled by the time you take these out of the oven. I don't like the green peppers as well as red, but that is just my preference. Thanks for sharing!

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Reviewer:

CHEDRIC

Reviewed: Feb. 7, 2012

My husband and I love stuffed peppers and I have tried many different recipes. This one is by far the best I've ever made. The flavours were delectable! Who would think to use shrimp?? I thought they would be really overcooked, but to my pleasant surprise all the ingredients came together very nicely. We love spicy, so I did use extra creole seasoning. My mistake was using brown rice which ended up a bit uncooked, but still edible. Next time I will either use more chicken broth and cook the rice longer or just use white rice!

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Reviewer:

Eva Keith

Reviewed: Jan. 16, 2012

followed recipe except added cheddar cheese on top for a cheezy finish. Family loved it. Will definetly make again.

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Reviewer:

egarza31

Reviewed: Jan. 10, 2012

I happened to come across this recipe today and by luck I had all the ingredients on hand. I have a ton of sweet & hot sausage links and was getting bored with just fixing them as is. Boy was this a great way to mix it up! I only had 1 large red pepper on hand so I cut it into 3 servings lengthwise. I used 2 sweet italian sausage links instead of the andoullie sausage and it still came out great! Didn't have creole seasoning so I used cajun seasoning & arizona seasoning from Penszky's spices, then an italian blend of herbs. I only had 6oz of leftover tomato sauce and used the 2 1/2 c. chicken broth. I cooked the sausage & onion first, then threw in the rice, broth, and sauce. I ended up simmering this for about an hour and added more broth as the rice soaked it all up (finished with beef broth because I ran out of chicken). I saved the shrimp for the end once the rice was cooked, then added some homemade hot sauce to kick it up a notch. Once the filling was done, I covered the peppers and just threw the rest of the filling in the baking dish with it. Topped with bread crumbs and Mozzerella/Provolone & Pepper Jack cheese. Baked for 20 mins. Delicious!! Only issue was the rice needed to cook a lot longer than the recipe called for, and I needed a lot more broth as it cooked.

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Reviewer:

WINTER0820

Home Town: Lexington Park, Maryland, USA

Reviewed: Jun. 26, 2011

Thanks, Heidi! This was absolutely perfect; the assembly was a little messy, and I didn't blanch the peppers, but the end result was perfect. I will definitely make this again. I couldn't find andouille sausage, so I used some regular breakfast sausage, and they turned out fantastic! Two thumbs up. Everybody loved it.

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Reviewer:

reinadelacocina

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Corning, New York, USA

Reviewed: Jun. 6, 2011

Reduce the amount of stock. (tip)Just double the stock to rice. The last 10 minutes of cooking I coated the top of the peppers with a small amount of tomato and hot sauce and sprinkled on top with a mixture of italian cheese. chef baz

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Reviewed: May 31, 2011

Very good !!! next time I will cook the rice first and cook the green peppers longer, they were still too crisp after only three minutes and the rice was kinda crunchy, but we still liked it and will make it again!!!

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Reviewer:

shernlyn

Reviewed: May 28, 2011

Good recipe but you don't ever cook shrimp for 15-20 minutes. Only add the last 3 minutes that rice is cooking.

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Reviewer:

candyt

Reviewed: May 5, 2011

I rarely rate or comment on recipes, but this was just amazing. I used brown rice and cooked it seperately. I added it in with the other filling in the pan, did not use chicken broth, and cooked for just a minute or two. I did bake with a combo of cheddar and mozzarella on top. It was WONDERFUL. They re-heated perfectly the next day!! This is a great recipe and perfect to serve to dinner guests. It looks like you spent a lot of time on it b/c it is such a nice looking dish. I served it with a salad.

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