Reviewed: Nov. 15, 2009

Good starter recipe. I didn't blanch peppers. Added one whole chopped onion and fresh garlic to beef. Also added a little cumin, chili powder, Worcestershire, and one extra 8 oz can of tomato sauce to beef. Used wild rice instead of white. (You can even cheat and use the "minute" brown and wild rice!) Bake covered for 25 minutes, then uncovered for 15 minutes. So good!!

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DORITAC

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

My DH really enjoyed this, but I found it a bit bland. I will try it again with more spices.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 22, 2009

This recipe was GREAT!!! The only things I did different were add more garlic and onion for that extra taste. I mixed some extra parm cheese into the mixture along with the mozz cheese because my family LOVES garlic and cheese!!!

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Amanda

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Reviewed: Oct. 12, 2009

Yummy, easy and oh so GOOOOOOOD! My husband and I enjoyed this VERY much. I just bought a home and there are a ton of peppers in the garden...what a great way to use my bounty of peppers! THANKS! :)

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Verna

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 25, 2009

These were OK. A little bland.

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Sep. 22, 2009

This was my first time cooking stuffed peppers and they were really good. I do recommend adjusting the spices a little bit. I felt like the meat mixture was a little bland.

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Valerie007

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Branson, Missouri, USA

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Reviewed: Sep. 17, 2009

I didin't cook the peppers before hand. I just cooked them a little longer and they turned out great. I also added a can of corn and it turned out great.

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bakeralaina

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Sep. 16, 2009

This was a success! I did boil peppers, but I only baked them for 30 minutes. TRUST ME that's all they need. They turned out perfect - tender but not mushy. I also added red pepper to the filling.

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just.learnin

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Reviewed: Sep. 7, 2009

This is the best recipe I've found for stuffed peppers. The only thing I did different is I used red peppers instead of green peppers and ground turkey (the good kind) instead of ground beef. My family loves this recipe!

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Stacy

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

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Reviewed: Aug. 30, 2009

I think this is a good starting point recipe, but I made A LOT of changes: 1) I blanched the peppers first; 2) I browned the meat, then simmered it in vegetable stock with taco seasoning -- AWESOME flavor there; 3) I used spaghetti sauce instead of tomato soup; 4) I layered the ingredients -- cheese, stuffing, cheese, stuffing; 5) added a lot more salt and pepper throughout the cooking process.

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neska

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Reviewed: Aug. 29, 2009

As good as our favorite gourmet take-out peppers!

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Karen

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Reviewed: Aug. 28, 2009

The whole family loved it!

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Cheryl

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Reviewed: Aug. 20, 2009

hubby loved these.. i added a bit of worchestershire and garlic to the rice (from previous recommendation) turned out yummy.. thanks for sharing! :)

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Mom of 3 boys

Cooking Level: Intermediate

Home Town: Havana, Illinois, USA

Living In: New Castle, Indiana, USA

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Reviewed: Aug. 11, 2009

These were very good. I've never cooked the meat before assembling the stuffed pepper and never put cheese in them. I made these peppers and froze them. Since they went from the freezer to the oven without thawing, I should have blanched the peppers. My husband and I ate all but one half a pepper.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Aug. 3, 2009

These were really good. I did make a few changes based on other reviews. I didn't pre-cook the peppers since I made this to have on hand during the week and thought that the peppers would soften when reheated (which they did). I also tweaked the ground beef mixture and added chopped garlic instead of garlic powder, addeded pepper flakes and a tsp or two of sun dried tomato paste while it was cooking. I also halved the peppers lengthwise instead of just cutting off the the tops. Very good.. will make again and maybe experiment with the filling for different flavors.

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CW010700

Cooking Level: Expert

Living In: Westwood, New Jersey, USA

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Reviewed: Jul. 29, 2009

This recipe was very tasty. My whole family loved it. I added diced tomatoes, italian seasoning, and mrs. dash to this. Also did not boil peppers, I added the diced tomato juice and a little water to the baking dish, covered and baked for 15 min. Removed cover and followed recipe cooking directions.

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jamieb

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Reviewed: Jul. 22, 2009

I knew this was not going to work for me, based on others reviewer’s comments and suggestions. Here’s what I did. 1. There’s no need to par-boil the peppers - save yourself the work! Once peppers are stuffed and in the baking pan, but prior to baking, add a cup of boiling water from your tea kettle, just pour it around the peppers (not on them!). The idea is to steam-soften the peppers while they cook. Cover with tin foil and bake for 30-40 minutes. Then, take the foil off, add Asiago (or medium sharp cheddar) cheese, and cook until melted and slightly browned. Use double the tomato sauce called for, and a little sugar to it (just a teaspoon or two), or, before filling peppers, put a ½ tsp apple jelly into the bottom of each, fill with rice mixture, and continue with steps. YUM!

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Jul. 19, 2009

I have been making my stuffed bell peppers almost identical to this for 20 years. The only thing I do different is to use a jar of Cheese Wiz as opposed to mozzarella or other shredded cheese. In the oven, the Cheez Whiz melts into the meat and rice mixture very well and it is delicious. I have to make this dish for my oldest son on his birthday every year. It is his favorite.

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GlendaR

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Jun. 28, 2009

Very good! I used brown rice instead of regular for a little bit healthier option. I also baked them in chicken broth for a little more flavor. I ended up using a little more tomato sauce for a little more moistness.

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