The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 12, 2005
I MADE THESE ESPECIALLY FOR MY FIANCE HE LOVED THEM.I LSO ADDED A LITTLE OREGENO TO THE MIX.SORT OF A PIZZA TASTE I THINK THEY NEEDED ALOT OF SALT AND PEPPER TO GIVE THEM ANY FLAVOR.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 29, 2005
My family absolutely loves this. The only change I made was I used less tomato sauce and replaced it with chili sauce.
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 25, 2005
Excellent recipe. Family requests them often. Thanks.
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Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA
Living In: Blackfoot, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 27, 2005
I love stuffed peppers, unfortunately my family does not. With this recipe, I loved it, my wife loved it, my brother-in-law liked it much better than the other recipes and my son like everything but the bell peppers. None of the 3 liked the other recipe posted on AllRecipes.com. I reviewed the other reviews and changed some of the quanities and ingredients. I cooked 2 cups of rice in a rice cooker. I had 8 large bell peppers (kept whole), used 2.5 lbs of ground beef, 16 ounces of can tomato sauce, 15-16 ounces of can diced tomatoes, 15-16 ounces can corn and used only 1 cup of shredded cheese (since I didn't halve the peppers). I boiled the whole peppers for 8 minutes and I didn't simmer the mixture for 10 mintues before stuffing. Before I sprinkled the cheese, I added some ketchup to the top. Next time I going to add some cumin and mix the rest of the cheese into the mixture. I might halve the peppers next time because a whole one, although is nice for presentation, appears overwhelming.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 23, 2004
This is a good recipie to use as a base. I took a lot of the advice of the previous reviewers. Do NOT parboil the peppers first- they were plenty cooked after stuffing them raw and baking for only 20 minutes. (NOT 45!) Also, I added 1 cup of frozen corn kernels, 1 tbs cumin, 2 tbs sour cream, and 1/4 c shredded pepper jack cheese in step 4. Without these additions, they are VERY bland. This mix stuffed 6 large peppers with pleny leftover to eat on bread. Oh- and I subbed ground turkey for beef. No one could tell.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 8, 2004
Excellent recipe! I made the stuffed peppers, and they were gone before I knew it! One of the best stuffed pepper recipes out there!
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Photo by MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA
Living In: Lakewood, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 5, 2004
I wanted to find recipe like my mom used to make and now here it is- my family loved it! I kept the peppers whole and stuffed them standing up, I also didn't have any mozzerella and they were still great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 4, 2004
boyfriend went for 3rds!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 23, 2004
this recipe was really bland, but other than that it was good. my family loved it after we added a lot of salt. we didn't need to cook it for the full 45 minutes. it only took 20 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 20, 2004
i enjoyed this recipe overall. i dont usually make them this way, but i tried cutting them in half and using mozzarella. it definitely cut down on time. you might try adding minced jalapeno peppers to add a little kick. yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 19, 2004
I tried to do this in my slow cooker (because I don't have an oven). I cooked it WAY too long. I precooked the meat and the rice. I added fresh garlic and some Korean pepper powder. The green peppers were mush (beyond!), but the rest was good (just a bit soggy). When I make this next time, besides cooking it for half the time I did (since that wasn't in the recipe I won't bore you with cooking details), I won't precook the rice. I think it would come out a bit firmer, and not so soggy.
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 16, 2004
Very fast and easy!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 26, 2004
I love stuffed peppers (except the peppers LOL, I just eat the filling and enjoy the flavor it absorbed by cooking in a pepper!). I used 2 cups of dry Minute Rice instead of cooking regular rice separately. I just added a cup of water along with the tomato sauce to compensate. Stuffed peppers is one of my favorite do-ahead dinners. I make it the night before and my husband can stick it in the oven so I come home from work to dinner nearly ready! The mozzarella is a great addition, I never had it that way growing up but I love it!
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 23, 2004
Just like Mom used to make! Well, she still does, too.... I don't pre-cook the meat, though. I have also stuffed tomatoes in the same pan for my brother who doesn't like peppers.
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Photo by Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 5, 2004
For my first stuffed pepper recipe, this was a big hit. Instead of cutting the peppers in half I kept them whole. It reminded me of my mom's recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 4, 2004
I put the bell peppers into a 9x13 pan filled about half way with water in the microwave for about 5 minutes to soften them before filling. I didn't cut them in half, instead I cut off the tops and this amount of filling filled 7 peppers for me. I thought they'd be too dry so after filling, I seasoned up another 15 oz. can of tomato sauce with about a tsp. of brown sugar, some italian seasoning and more garlic powder and poured it over the top of the peppers before baking. Melted the cheese over the top for the last 5 minutes of cooking. Everyone liked it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 24, 2004
I added some thyme and romano cheese to the meat mixture and we all thought it was GREAT!I will be making this one again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 2, 2004
This came out way over cooked for me. The only thing I will precook next try will be the rice. Also needs more spices, maybe Rotel tomatoes instead of tomato sauce. I will use a small can of tomato sauce and mix in a tablespoon of brown sugar to top the whole stuffed pepper with before adding the cheese.
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Photo by Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 20, 2004
This recipe was great. My family loved it. I cooked spaghetti noodles and served with it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 14, 2004
I would advise either adding about a cup of Ketchup...or simply buying about 20 or more ounces of Spagetti sauce, and using it instead of the meager amount of Tomato sauce posted in this recipe. Much better taste. Also...when you par-boil something...the meat is already cooked..etc...it does not need to be in the oven for 45 minutes. That's big time over-kill. I baked mine for 20 minutes, then added the cheese and melted it for 6 minutes. Keeps the peppers firmer.
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