My family loved these peppers. I cooked the meat first together with onions and some salsa and I also added some fajita seasoning. Then mixed it up with the rest, put it in the oven and topped it with some cheese about 5 min before they were done. Delicious!

This was excellent. I used a mild jarred salsa (whole jar) and a cup of cooked rice. I was able to fill the 6 pepper halfs and make a small loaf which I served with the peppers. (I cooked loaf 15 minutes longer). I plan to make this a lot this summer. Thank you!

An easy, VERY tasty recipe. Because I had 4 peppers; I increased the rice to 3/4 cup, the salsa to 2 cups and I used 1 lb. of ground pork and 1 lb. of ground beef. I also only used 1/2 onion because of the onion already in the salsa. Like others, I browned the meat first and then only cooked the peppers for 30 minutes in the oven.

We really enjoyed this recipe and it was really easy to make. I didn't make any changes this time except that I used green peppers because that was what I had. But I think next time I will add some grated cheese to the top and maybe a little more salsa as some of the other reviewers suggested.

I wish I remember what it was I did the first time I made this, it was amazing. The second time it was still great but didn't have as much flavor. You definately need to use red,orange and yellow peppers...no green. They just don't have enough flavor. My daughter (4yrs) didn't like the crunchy rice on top so I sprinkled more cheese on hers which kept the rice more moist.

Like most people do, I changed this just a little. I was running late, so I didn't have time to cook the rice for an hour and then bake it for an hour. So instead, while the rice was cooking, I browned the ground beef, added the salsa to it, then turned it down to simmer while I cut up the peppers (I used RED peppers, too). By the time the rice was cooked, the peppers were all chopped, so I mixed everything together (I left out the egg) and let it simmer for just a couple minutes (about 5, because I don't like my peppers overly cooked). It was more like a casserole. And my family loved it, including my excessively picky husband.

This was a great recipe but I did make several changes, which include: substituted the meat for roasted chicken breast, added taco seasoning to the rice, added a can of green chili peppers, eliminated the egg and put a lot more cheese in than what was called for. I then topped each pepper with sour cream and guacamole at the end. I only cooked them for about 40 minutes because nothing I included was raw. My husband and I thought they were yummy!

Wonderful! I topped them with cheddar cheese and add some hot sauce.

This is a really good recipe. You can be as creative, as you please. I chose to lightly brown the meat. Along with the onion, I added chopped garlic and cumin.Didn't think the egg was necessary...so I left it out. Pre browning the meat enabled me to cut back the cooking time, by about 15-20 mins. Thanks for sharing:)

I substituted cooked baby shrimp for beef because I was cooking them for a family who doesn't eat meat. They were FANTASTIC!!!! We love this recipe, I've made it 3 times in 2 months

This was a great hit with the family. I did add 1half pack of taco seasoning and some meatloaf sauce canned by Hunts. It added more flavor to the meat and kept it moist and I topped with cheese. I also baked the peppers with olive oil for 20 minutes. Again, really great recipe.Thanks for sharing it.

My husband is a vegetarian, so after reading others reviews here are my "tweaks". I like to stand my peppers up, I just think it looks nicer. To the 1/2c cooked rice, three thawed, diced veggie patties (the kind that imitate beef), 1/4c diced onion, 2 green onions finely sliced, 1 jalapeno finely diced, 1T chili powder, 1 can whole plumb tomatoes, drained and crushed,salt and pepper stuffed the peppers upright, baked covered for 50 min, removed cover, topped with pepper cheese and returned to oven until melted. I served these with a spinach and tomato salad dressed with an orange vinaigrette. My honey said "these are really good, let's remember this recipe" Thanks for the inspiration!

2 cups cooked rice, 2 cups salsa divided, 1/2 c Jack chees, 1/2 cup cheddar. Brown beef with onion, drain, add 1c salsa, 1 beaten egg, rice. Cut peppers in half, seed, broil at 450 for 10 minutes each side or more. Stuff peppers cook at 375 for 30 minutes top with cheese, bake 15 minutes.

This recipe was good but It needed more rice so I doubled the rice. My very picky husband LOVED this..of course I did not tell him I used salsa instead of tomato sauce!

I just don't understand it. My whole family found this recipe dull with no taste to it.

Since my family is vegetarian I make this dish without the meat. I bake for about 30 minutes and it turns out wonderful! We all love it and my 4 year old daughter can help as well.

Great Recipe! I added a can of sliced tomatoes with green Chiles at the end. Topped each one with a spoon full. In place of More Salsa.

These are a great way to serve colored peppers to picky pepper eaters (my husband, for instance). And, the multi-colored peppers create a better presenation and are more sweet and flavorful than the less-ripe green variety. When I make this, I double the rice and meat mixture and freeze it for future use.