Reviewed: Oct. 10, 2007

This recipe is delicious. I used plain tomato sauce instead of pasta sauce and just added basil myself. I also used ground turkey instead of beef to save on fat and cholesterol. Very flavorful and easy. I like to dice up red bell peppers instead of green ones to mix in just to add color sometimes!

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Reviewer:

natasha

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Reviewed: Oct. 9, 2007

For those who prefer peppers that aren't quite so crunchy, poach them first for five minutes max in simmering water, then remove with a pair of tongs, drain and place in the baking dish. They'll still have enough firmness to hold the filling.

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Reviewer:

Uncle Ed's Nephew

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

I have used this before and my family loves it.

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Reviewer:

Rose

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Reviewed: Jul. 19, 2007

So delicious. I made one change: I used 1.5 lbs of spicy Italian sausage instead of the ground beef. I also waited until the pepper tenderness was to my liking before adding the cheese in the oven.

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Reviewer:

Liz L.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 3, 2007

Excellent

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Reviewer:

SCRAPULOUS

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Reviewed: Mar. 7, 2007

Loved it even though I made many modifications. Used a 20oz pkg of ground turkey, 8 oz of stewed tomatoes, about 1/3 c. ketchup, some left over orzo pasta, and a veggie bouillon cube. This very forgiving recipe turned out delicious.

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Reviewer:

FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Feb. 25, 2007

I ate it all.

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Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Sep. 30, 2006

VERY GOOD!!! the only thing is, I asked 5 people at the grocery store what "Lentil Couscous mix" was, and believe it or not, NOT one of them knew?? so I bought a lentil rice mix instead, which worked just as well and was fantastic!

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Reviewer:

JustShar

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Reviewed: Jul. 17, 2006

Turned out well. Guests liked them. Could use a little more spice to make them pop with flavor.

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Reviewer:

Jenny Collins

Cooking Level: Intermediate

Home Town: South Elgin, Illinois, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 25, 2006

Very tasty and you can eat the "bowl"! I enjoyed this very much but agree with other reviewers that the bell pepper could have been cooked a tad bit longer. Other than that this recipe is great. I will definitely make this again!

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Jeanine

Cooking Level: Intermediate

Home Town: El Toro, California, USA

Living In: Torrance, California, USA

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Reviewed: Jun. 2, 2006

This is very good. I liked the pepper better still being a little crunchy rather than completely limp. I substituted ground turkey for 2/3 of the ground beef to cut the fat and I don't think anyone knew the difference.

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Reviewer:

CHARIS1517

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Jan. 24, 2006

Great!!!

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Peachtree City, Georgia, USA

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Reviewed: Jan. 4, 2006

Very Good, peppers could have been cooked longer. I suggest cooking the peppers to the tenderness you like and then adding the cheese the last few mins in the oven. I had to take my peppers out sooner than I would have liked so the cheese would not burn.

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Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

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Reviewed: Dec. 13, 2005

i made a few little changes but mostly followed the recipe. the flavor was fine but the peppers weren't cooked enough for my taste. this was my first time to make stuffed peppers but i've never had any before that were this uncooked.

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Reviewer:

peggy

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Reviewed: Nov. 12, 2005

This is a good recipe. I feel when I make this I ALWAYS have more filling leftover than what's needed.

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Reviewer:

EMILESVT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Nov. 7, 2005

Excellent recipe!! Followed recipe to the T and was lucky enough to find the tomato lentil couscous mix. I did use Ragoo extra chunky mushroom sauce which complimented it perfectly. I had 5 large bell peppers to stuff and had enough stuffing for about 4 more!!! Will definitely make again.

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Reviewer:

Drgngrl

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Reviewed: Nov. 3, 2005

I had to make some substitutions and used bulgur wheat (tabouli) in place of the couscous. It turned out very good, my husband and 15 month old both liked it and we were not big stuffed pepper fans until now.

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Reviewer:

iaschuck

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Reviewed: Oct. 27, 2005

A tasty stuffed pepper recipe! Using couscous is an outstanding idea! Maybe I should not rate it, because I changed the recipe to create more "user friendly" Nutritional Values, for my family's health requirements.

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Reviewer:

selhull

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Reviewed: Oct. 27, 2005

I couldn't find tomato lentil couscous, so I bought a wild mushroom and garlic variety. What an absolute waste of time! It contributed nothing to this good and tasty but everyday, run-of-the-mill meat sauce. Personally, I would recommend saving your $2+, and just make this recipe without it!

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