Really delicious! Only giving 4 stars because I used so many suggestions from other reviews. Recipe also makes enough for at least 4+ peppers, so I will freeze the leftovers. Husband liked the filling so much said he would eat it plain! These are the adjustments I made to the recipe. 1. Blanched peppers for 5 minutes in boiling water (I used one red, yellow and green) 2. Cooked ground beef with 1/2 chopped onion, 1 clove of garlic (we are not huge onion and garlic fans), s&p, Worcestershire sauce, Italian spices 3. After draining beef added rice and a 15 oz. can of tomato sauce with Italian seasonings and 1/2 a jar of spaghetti sauce and cooked 5-10 minutes 4. Poured enough spaghetti sauce in a 9X13 pan to coat the bottom, about 1/4 cup, then put the peppers in the pan. 5. Filled the peppers and baked covered for 30 minutes. 6. Removed cover, sprinkled with mozzarella and baked 5 minutes more. Next time I will skip the mozzarella and just top with shredded Parmesan and Romano! I will definitely make this again!
Was this review helpful?
19 users found this review helpful
Really delicious! Only giving 4 stars because I used so many suggestions from other reviews....