Very good. Been making this recipie for a couple of years now, and it never fails. Even hubby loves it.

A basic stuffed green pepper recipe that is very good. I like that the peppers are halved and not left whole. Usually a whole pepper is too much. These stuffed peppers, though, disappeared the night I had them for dinner and there were just 3 of us.

this is very good. i will make this again. a kepper

This is a great meal. My 4 year old claims it as her "favorite". The only things that I did different was cook the beef with the onions and added a can of diced tomatoes (love tomatoes!). I see in another comment to cook the rice with the garlic - sounds like a good idea to try!

Delish. I made a few alterations, I used a Mushroom based spaghetti sauce instead of the can of tomato sauce and added some crushed red pepper flakes. I cut my boil time & cook time in half the end result was a firmer green pepper which I prefer. I recommend trying this recipe.

Great peppers. I took the advice of others and used spaghetti sauce and also doubled the amount. I also added fresh mushrooms. Also there was enough filling for 5 large peppers

Really good! I substituted Prego for the sauce & seasonings. I also followed the advice of another review and blanched the green peppers first (2 min. in boiling water) then baked for about 20 min. I lightly sprayed the pan w/ cooking spray and put a few TBSP water in the bottom of the pan. The green peppers turned out soft but not soggy. The rice mixture tasted great.

After making these peppers once my husband requested them a second time! I tweaked the recipe a bit the second time to put a bit more flavour in the filling, I added a bayleaf to the cooking water for the rice which added a nice base flavour, I added a bit of chopped jalapeno to the hamburger mix and I used real garlic finely minced instead of the powder. Lastly, the filling mix was a bit dry so I added some of the water used to boil the peppers to loosen it up a bit. Yummy! These aren't big changes but the made the difference from good stuffed peppers to great!

Cooked these for my family, neighbors, and a church dinner for 60 people...was a smash with everyone!!!! THANKS!

YUMMY! Added suggested changes: added cumin, corinader seed, and extra 8 oz of tomato sauce. I used cheddar cheese instead, very good, will make again!!!

I made this with some of the suggestions and added a few of my own. Only the second time I have made stuffed peppers and these were awesome. Only boil peppers for about 5 min. to keep them crisp..in the meat mix i used the grd beef, rice, 3/4 jar spaghetti sauce, 1/4 cup salsa, few dashes of hot sauce and then onions and garlic. Then topped off the stuffed peppers with the rest of the spag. sauce and some salsa. So good. The sauce keeps the meat mixture really flavorful but to keep it from tasting to "Italian" I add the salsa to give it some heat and "mexican" flavor. Topped off with cheese at the end and it was great. I used both red and green peppers. Both great. Enjoy

These were pretty good. Stuffed peppers aren't my favorite thing, but hubby loves them, so I thought I'd give it a try. I used suggestions made by luv2cook and they turned out really well. Definately add some cumin and red pepper flakes. If you like them really tender, increase your baking time. I found no need to blanch them first. I also used lots of cheese--colby inside and mozzarella on top.

WE LOVED THEM!!!!!!!!!....this dish was a winner. thank you for the wonderful receipe and I will be back for more... Kelly

Very tasty! I made a few changes. I blanched red peppers rather than boiling green. I also used brown rice instead of white and I added a few shakes of cayenne pepper to the mix. As suggested I added an additional 1/2 jar of spaghetti sauce I had and it made the filling just the right consistency. Excellent!

I would rate it as a 4, my hubby gave it a 3. I like the meat mixture but only after I doctored it a bit. Added in a can of diced tomatoes and some red pepper flakes, about a teaspoonful. It was ok but for some reason it had a sour taste to it. I think it was probably the canned tomato sauce. Maybe I'll make my own next time or possibly even use spaghetti sauce. I dunno but this needs tweaking before we'll make it again.

After reading other reviews, I also par-boiled the peppers, used turkey hamburger and added some Italian spices, along with crushed fennel. I did have extra stuffing left over, but it's also good by itself. Thanks for sharing.

Sooo Yummy.. I used brown rice and did as a previous reviewer suggested and added 1/2 ts of cumin and corriander each. I also added crushed tomatoes to give it more sauce. They were perfect! Thanks for a great recipe.

These were really good! I made brown rice instead of white and used veggie ground beef instead of regular. I sauteed some onion and garlic then added jalapeño, 1/2 a zucchini and a handful of mushrooms, then I added in the veggie meat (I added in basil, oregano, parsley to season also). I then followed the steps basically as stated. I put the peppers in the oven for 25 mins. I served them with buttermilk mashed potatoes and a simple garden salad with balsamic vinegar. Will make these again, great vegetarian dish!

My husband is always very weary on my cooking...As am I!!! That said, He and my mother in law just raved about these. They were absolutly delicious. I had some spaguetti sauce left over in the fridge and decided to use that, I mixed it in with the rice and added salt, pepper and chili powder to taste. Then a handful of mozzarella cheese to the rice as well and stirred it in. I baked them for approx 20 to 25 minutes. I sprinkled cheddar cheese on top of them and baked for 6 minutes. They came out delicious.

Have used this recipe before from this site and it is really good and really simple. My family loves them.