Reviewed: Mar. 20, 2012

Big hit! Alterations made; reduced rice to 1/2 C added diced zucchini, I also pre-boiled the bell peppers (dutch oven in about 2 inches of salted water while I was chopping the vegetables.. about 5min med burner) I also used a pound of Lamb and had to pour the extra fat out of the fry pan. Next time I would cook lamb first and skip the olive oil.

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Reviewer:

buncobabe

Cooking Level: Expert

Reviewed: Jan. 27, 2012

These were fabulous. I loved the suggestion made by another reviewer to cut the peppers top to bottom to make 'boats'; I thought the presentation was much more attractive, and you get a better ratio of filling to stuffing. Used red bell peppers because I don't like green ones that much; otherwise followed recipe pretty faithfully. I did add about 1/2 of a lemon's worth of zest to the filling -because we're big lemon fans - which was an excellent plan, but would've still been fine without.

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Reviewer:

DrKen

Cooking Level: Expert

Home Town: Dickinson, North Dakota, USA

Reviewed: Dec. 21, 2011

I would give this 10 stars if I could; I am an accomplished cook in various ethnic cuisines and this was by far the very best stuffing I have ever had. Just the two of us ate the entire recipe in 2 dinners. I then make another batch and stuffed everything I could lay my hands on - zuchinni, yellow squash, "koosa", cabbage, even some poblano peppers - excellent in all of them! I used my own homemade tomato sauce and maybe that made it even better, hard to know. Thank You for posting your recipe!

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Reviewer:

susan733

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Sep. 9, 2011

I had a ton of green peppers from the garden, so I made this. Suggestion: Use pie tins for baking these, it holds the sauce in the bottom better and makes it easier to baste during cooking. Took about 1.25 hours for the green peppers to get soft.

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Reviewer:

biochemchef

Cooking Level: Expert

Living In: Ann Arbor, Michigan, USA

Reviewed: Apr. 23, 2011

I thought this was very good. The only issue I had with it was that mine was also not cooked through. Unfortunately, you cannot tell that until you start eating it... I would thinking adding another 10 min of cooking time or increasing the temperature a bit should remedy that. The only thing I changed about the recipe is that I added more garlic (because I really like garlic). My boyfriend and roommate also really enjoyed this recipe. Next time, I think I will add some chili powder or something to make it a bit spicy.

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Reviewer:

nsaxena24

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Dec. 30, 2010

These were amazing. Only thing I will do next time is double the sauce. My 20 month old son even ate a whole one!

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Reviewer:

Christina1112

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Reviewed: Sep. 25, 2010

These were the best stuffed peppers I have ever made. I par nuked the peppers for 4 mins. I also subbed ground turkey, used dried dill, and instant brown rice. I am sure it is even better with lamb but I didn't have any. Loved the allspice and feta combo. I would probably make more sauce if I make these again. Served them with minted yogurt cukes.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 21, 2010

Made this tonight -- the taste is just amazing! The amount of stuffing was just enough for 4 peppers, so if you're doing 6, I really recommend adding more of everything for the stuffing mix. I pre-cooked the meat and the rice (just a personal preference), added a pinch extra dill and lemon, and it turned out just perfect!

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Reviewer:

fairyfalls55

Reviewed: Jul. 20, 2010

I cut the peppers in bite size pieces and proceeded with the recipe. Used TWP for meat.

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Reviewer:

VIVNIDHI

Reviewed: Jul. 11, 2010

These were great! We used red peppers instead of green because of personal preference. We also browned and drained the meat before baking so that they would contain less fat. Other than that we followed the recipe as written.

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