Reviewed: Oct. 12, 2009

Wow! I really don't normally like stuffed peppers, but my husband does so I decided to give these a try. Yum! I increased the meat to 1 lb., and only used 1 onion. I thought the raisins were going to taste strange, but they really made this dish delicious! I did add a little more rice, maybe a total of 3/4 c. and next time I want to try it with brown rice. Highly recommend this recipe!

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AlyssainOregon

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Reviewed: Sep. 4, 2009

I didn't have white wine but tried this with red and it turned out lovely! I made more than we could eat so tried freezing some for left overs but the frozen ones came out watery.

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Gwenfron

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Reviewed: Aug. 18, 2009

Excellent! A unique blend of flavors....I didn't change a thing. Again, my husband raved about this dish.

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withmeonthis

Cooking Level: Intermediate

Home Town: Glenview, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Sep. 21, 2008

Loved it!

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TaniaRigs

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Aug. 20, 2008

These were delicious! My changes were made by what I had on hand. 1 lb. ground pork, 8 oz. tomato paste,1/2 cup wine,1/4 cup pine nuts ,1/4 cup raisins,1 T.greek seasoning, 1 t. garlic powder, 1 cup rice. The rest stays the same. I was leary of the raisins but they were good in this. Served with fried eggplant.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Jun. 14, 2008

Yum!

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CDT

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Reviewed: May 19, 2008

Delicious!! I doubled the meat, went heavy on the cheese, and stuffed 4 large peppers, cut in half lengthwise and parboiled for 5 minutes. To save a pan I boiled the peppers in the frying pan, then used it to fry the meat. :) Everybody liked them very much - this recipe is a keeper!

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Emmy

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Apr. 14, 2008

We love this recipe. I've made it several times and my kids gobble it up. I left out the raisans, used more feta, and I've made it with ground beef when the grocery store didn't have ground pork but it was still wonderful.

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HANDYWOMAN1

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Reviewed: Feb. 8, 2008

I loved the idea of this recipe and changed a few things for more flavor. I used pieces of chopped up turkey sausage, brown rice, tomato paste, chopped up Kalamata Olives and Artichokes (adding to the greek flair). I did not even have to use salt! I also used the top of the pepper as a cap to 'pretty up' the serving.

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Rachel

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Reviewed: Dec. 22, 2007

My husband and 8 year old insist I make this once a week. We absolutly love it; it tastes great and the flavor is a nice break from the usual. My changes: I replaced the rasins with 3/4 cup of chopped greek olives, I add a bunch of McCormick Greek Seasoning to the pork while it's cooking, and use petite diced tomatos instead of puree. I also add more feta. I only ever have enough mixture to stuff 6 peppers, not 8. Thank you for this recipe- it's really one of our favorites.

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Oct. 25, 2007

Definitely a recipe I'll use again! I substituted pork sausage pre-prepared w/ pizza seasonings for the ground pork & basmati rice for the plain white rice. I also added plenty of rosemary. DH used lots of salt, but I liked it just fine w/o.

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PJCFolbrecht

Cooking Level: Beginning

Home Town: Iowa Falls, Iowa, USA

Living In: Brown Deer, Wisconsin, USA

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Reviewed: Jun. 6, 2007

These came out great: with some modifications. I've made them twice, both times just with red bell peppers (I prefer them) and added garlic and onions to the meat mix. Instead of just pork, I used a 1/2 beef 1/2 pork mixture. I increased the amount of feta by a bit (also by preference) and the 2nd time I was out of raisins so I used dried cranberries and they came out just as tasty. I also found it didn't fill as many peppers as the recipe indicated, so I cut off the tops of the peppers, piled the little extra on each of the tops, covered them in foil and baked them as well for anyone who wanted a bit of seconds. I left the foil on till the last 5 minutes and increased the cooking time by about 10 min to get the peppers softer. They came out great, and I will certainly be making them again with the changes.

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ITSYCOOK

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: May 2, 2007

Very tasty! I sauteed a couple of cloves of crushed garlic along with the pork and onion, and added sun-dried tomato to the final mixture. The peppers could be a little more cooked, otherwise I'd have given the full five stars.

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Birdo

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Reviewed: Jan. 27, 2007

We just made this tonight. I have to give it only a 4 due to the peppers. If you would parboil them for 5 minutes, they would be a bit softer, which I think would add to the taste. Otherwise, it was a really good, different taste for stuffed peppers. We did add some sliced black olives on top, but I would add them into the mix next time. Thanks for this good recipe!

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RONP

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Reviewed: Nov. 20, 2006

I used a full pound of ground pork and was able to fill 6 fairly large peppers. I added some Greek spice blend to liven things up a bit. As far as stuffed peppers go, they were the best I've had.

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Alina

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Reviewed: Sep. 20, 2006

Very nice combination of flavors. I didn't follow the proportions of ingredients exactly. I cut the recipe in half but used the full amount of pork and brown rice, but half of the other ingredients. It was about the right amount to fill 4 large peppers. This may be my favorite of the stuffed pepper versions I've tried.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 3, 2006

This is a wonderful recipe. I did tweek it a little per others reviews. I added the pepper to the pork and onion mixture and after putting the tomato puree in I added marjoram, thyme, and oregano and cooked the mixture down for just a few minutes. This took care of the bland problem for me, and hopefully it will work for others as well

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BOND 007

Cooking Level: Intermediate

Home Town: Wauseon, Ohio, USA

Living In: Hyde Park, New York, USA

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Reviewed: Feb. 13, 2006

I used lamb as it is more "Greek" and added some Turkish dried currants for a slightly sweet flavor. They came out delicious and kept for several days, so this recipe is perfect for a lunchbox.

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Nelly

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Reviewed: Jan. 27, 2006

Nice, but a little bland, needs garlic, maybe some oregano or rosemary. This was relatively simple to make, and would work well for parties, as once they are in the oven, nothing more needs doing for 40 minutes! I used minced beef instead of pork and used organic red peppers (I find green too bitter) and added a clove of garlic to the meat. The measurements on this recipe seem to be a bit out - I measured for 2 medium size peppers, then quickly prepared a third! (and had some mixture left over). Peppers stayed firm. Next time I will cook for extra 10 mins, toast the pine nuts and add herbs and few more raisins.

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Pink Kitty

Cooking Level: Intermediate

Home Town: Wimbledon, Greater London, England, U.K.

Living In: New York, New York, USA

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Reviewed: Oct. 23, 2005

The best stuffed peppers we've ever had. The raisons and feta cheese were wonderful in it. I only used two large peppers so I cut the ingredients in half (for 4) and found that it only filled my two large peppers. And that was also with my keeping the pork at 1/2 lb. rather than cutting it to 1/4. I also used the full 10 oz. of tomatoe sauce (didn't have puree - it turned out fine). Maybe my peppers were "very" large - but that is something to keep in mind when you are preparing it. Thanks submitter.

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