Reviewed: Apr. 16, 2008

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!!!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 14, 2008

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

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Sheena

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Belle Chasse, Louisiana, USA

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Reviewed: Apr. 14, 2008

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.

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karab

Cooking Level: Intermediate

Living In: Smithville, Arkansas, USA

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Reviewed: Apr. 7, 2008

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

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kellygirl

Cooking Level: Expert

Living In: Belleville, New Jersey, USA

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Reviewed: Apr. 2, 2008

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!

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steph4x4

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Reviewed: Mar. 30, 2008

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.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 30, 2008

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!

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Lori

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 10, 2008

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.

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GUZ66

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Reviewed: Feb. 6, 2008

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.

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jowood

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Reviewed: Feb. 2, 2008

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!

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

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.

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mel2008

Cooking Level: Beginning

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Reviewed: Jan. 23, 2008

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

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Stacey

Cooking Level: Expert

Living In: Benton, Kentucky, USA

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Reviewed: Jan. 14, 2008

PLEASE...When people post recipes, please make sure they are accurate! After reading reviews of too much filling for this recipe, I cut down the ground beef to 1 1/4 lbs and rice by a quarter. I still had WAY TOO MUCH filling. If you follow this recipe, you might as well buy five or six green peppers so all filling will be used up. And boil the peppers for about five minutes, otherwise peppers are overdone. Other than the mushy green peppers, recipe was okay.

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Accuraterecipesplease

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Reviewed: Jan. 5, 2008

A great recipe--kids really loved it, too. I made it exactly to the recipe here. It might be better with more tomato sauce, but that is a personal preference.

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Squankdog

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Reviewed: Dec. 27, 2007

Excellent recipe....for me after I did some tweaking. I used instant rice to save time and forgo step 1. I also blanched the peppers for 5 minutes in boiling water then plunged them into cold water to stop them from cooking. Added 1 can diced tomatoes and 1/2 t. of coriander, cumin and several dashes of cayenne pepper plus fresh garlic(per other reviewer's suggestions)and it came out very tasty! Season and taste as you go! I also added diced celery along with the onions because we like more crunch in our peppers. I only had to bake them for 20 minutes because of blanching the peppers. Piled cheddar cheese on top after 10 minutes. Mashed potatoes are excellent with these peppers! Thanks for a good basic recipe, Cheryl! Sorry I made so many changes but isn't that what it's all about...making each recipe your own?

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LovefoodinPA

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Dec. 11, 2007

this recipe was great and the whole family loved it. instead of using beef I used mixed veggies.

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RAHMED

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Nov. 20, 2007

This was very delicious! I added a can of diced tomatoes to the hamburger/rice mix and lots of garlic. My husband couldn't get enough. I will make this one again...

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luvtocook

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Palm Springs, California, USA

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Reviewed: Nov. 16, 2007

Yummy! I've always made these but without the cheese, we like the added cheese. I didn't need to cook mine for 45 minutes - they were ready in 25 minutes. I added cheese and let it settle for 5 minutes, then added MORE cheese and let that melt/settle for 10 minutes in oven - very yummy and cheesy! I used Kraft Italian 5 Cheese - shredded because that it what I had on hand.

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Jess

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2007

These were really good. I did not have enough tomato sauce so I used one small can of tomato sauce, and 1 can of Rotel. The Rotel gave the dish some much needed flavor, I would highly recommend it.

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Rachel

Cooking Level: Intermediate

Home Town: Sand Springs, Oklahoma, USA

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Reviewed: Oct. 19, 2007

Very good! I tweaked it a bit and made it more Italian style by using 1 jar spaghetti sauce. First I cooked the meat & onions seasoned with salt & pepper, then added 1/2tsp crushed garlic and cooked for 1 more min. I put 2/3 jar of the spaghetti sauce in the meat mixture and added 1/2c grated parmesian cheese. There is enought meat to fill 5-6 peppers, and I just blanched them for about 5 minutes so they were green and crisp. I covered the bells with the remaining sauce and topped with more parmesian. Mozarella would be a good topper still, but I thought it would have been a bit overkill. They turned out great and flavorful, even my 2 & 4 year old ate them up!!

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