Reviewed: Feb. 15, 2012

I used corn and black beans instead of rice and it was great! Definitely needed lots of salsa and cheese to top it though

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Reviewer:

Brittany

Reviewed: Oct. 30, 2011

Loved this recipe. Next time will not cook to 160 degrees but other than that was very good!

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Reviewer:

cereeknowlton

Reviewed: Oct. 25, 2011

I precooked ground turkey in place of the raw beef. (Using raw beef just sounds plain scary). Other adjustments: add cheddar cheese to the mixture, skip the egg and salsa, added a can of fire roasted tomatoes. This can very easily be adjusted to your tastes. This was served with the mexican rice recipe from this site.

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Reviewer:

jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 1, 2011

5 star with modifications: on stove, cooked & drained beef. To beef, added onion and salsa, 1/2 c instant white rice and cooked until boil, cover and sit 5 min. To this I added a leftover mixture of stir fried chopped bell peppers, zucchini jalapeno peppers, onions, canned corn, and minced garlic. Added dry spices: cilantro, cumin, red pepper flakes. Stuffed into prepared green peppers, added ~1T salsa on top of each stuffed pepper. Cooked in SLOW COOKER 4 hrs on low. Topped with shred Mexican style cheese & thinly sliced green onions last half hour of cooking time. A+!

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Reviewer:

Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Nov. 5, 2010

Very good flavor. I browned the meat first so that I could just bake until the peppers were done without worrying about the meat. I have a thing about pink beef. I did add a little jack cheese which I highly recommend. I have never had stuffed peppers before because they always sounded so blah but I'm glad I tried this recipe.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Nov. 3, 2010

Very good. After baking I found it to be a bit dry as I made it as the recipe directed. So I added a little bit of water to the bottom of the pan and covered with foil and continued baking. This steamed the peppers and made the dish moist. Excellent flavor! The salsa makes a wonder seasoning for this dish! Thanks for sharing your recipe! :)

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Reviewer:

Shelley

Cooking Level: Intermediate

Living In: Swartz Creek, Michigan, USA

Reviewed: Sep. 16, 2010

This is a great recipe! I just had to do 4 stars because I did modify it quite a bit. I didn't use an egg and added taco seasoning to the meat and cooked it prior to stuffing the pepper. Cooked the rice in chicken broth for more flavour. Topped the peppers with cheese and served with sour cream. So good! Thanks for a great base to work from!

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Reviewer:

Raquel

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Jul. 12, 2010

These were awesome! After reading the reviews, I decided to cook the onions and beef first, then I added 1/2 package of taco seasoning, rice and the salsa. I simmered for about 15 minutes then stuffed the peppers. Cooked for 40 minutes at 350 and added Mexican blend cheese to the top. my son rated this a 5 which is hard to get around here.

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Nurse Ellen

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Cooking Level: Intermediate

Living In: Agoura Hills, California, USA

Reviewed: Jun. 2, 2010

Not too fond of the flavor. Needs a sauce.

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Reviewer:

csozio33

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: Sayville, New York, USA

Reviewed: Apr. 15, 2010

Excellent! I used ground deer meat because that's what I had on hand, added 1 chopped portabella mushroom and some diced garlic, left out the salt and added 1 egg because I made a larger portion than specified (2 lbs meat). The real kicker though I think was the type of salsa I used - zesty salsa, medium spice, with cilantro and jalapenos. Also added a slice of Muenster cheese over each stuffed pepper during last few minutes of baking. Loved it!

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