Reviewed: Mar. 24, 2012

These were really tasty! I used spicy Italian sausage instead of ground beef, and precooked the rice to help cut the cooking time down. Also added a little bit of cheese on top.

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Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

They were good, and easy to make, but they lacked oomph.

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Reviewer:

EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Reviewed: Nov. 20, 2011

Very yummy!! Came out good!! Tho I used different type of peppers, so I needed more! My mom has a slightly different version where she makes the tomato sauce sweet... i might ask her for the recipe and share it with you all!

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Reviewer:

Katalin Malecz

Reviewed: Oct. 5, 2011

A lot of comments on here state that it could use more taste. The reason is that this recipe is missing a very important ingredient. Ground Pork! The meat should consist of 30 to 50% pork. That will make it MUCH better.

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Reviewer:

JAMESB007

Reviewed: Sep. 16, 2011

Better to use the yellow hungarian peppers. Also where's the paprika, a staple in many hungarian meals. Added the onions as well.

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Reviewer:

luv2eat

Reviewed: Aug. 8, 2011

This sounds like a bland version of a traditional Hungarian dish. We use Hungarian peppers which have a mild flesh but HOT seeds and fiber. { I recommend these peppers because bell peppers often have a bitter aftertaste} Scraping out the seeds and most fiber gives the dish some tang. Also, Hungarians use lean pork, not beef, and rice is at least parboiled before being mixed with meat and seasonings. Minced garlic, salt and pepper, minced parley are also part of the stuffing. Sauce base is tomato juice, as stated, but it is thickened with a roux and sugar is added to reduce acidity - a mild marinara would probably taste good too, but then the flavor would not be authentically Hungarian.

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Reviewer:

Budapestgirl

Reviewed: Feb. 26, 2011

Fantastic! Delicious, despite the following changes because of time/materials on hand: a) Used ground chicken b) sauteed the onions in a little olive oil, added paprika, then browned the chicken and added more paprika. Mixed into cooked brown rice and stuffed the peppers. c) Baked in oven on 375 for 60 minutes, but used tomato sauce instead of juice. d) Used low fat sour cream, added 30 minutes before end. So rich and delicious - the ultimate comfort food, without being too decadent. I would definitely make this again - and will try the original recipe too when I have the time/ingredients available, but I think I'd keep the paprika, as it adds such a great flavor. Thanks!

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Reviewer:

wwsuzi

Reviewed: Nov. 2, 2010

Very good recipe. I used green peppers instead of yellow.

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Reviewer:

joeysmomme

Reviewed: Sep. 26, 2010

These were great! Iadded a little italian seasoning and garlic to the filling. I also cut my peppers in half length wise. They cook faster, and sometimes a huge stuffed pepper on your plates is just too much. They cook faster also! I also cooked mine in the oven at 375 for about an hour.

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