"Sweet green peppers stuffed with tomatoes, onion, hamburger, sausage, jalapenos, and rice. Easy and delicious." — LASELF
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4 (14.5 ounce) cans
diced tomatoes, drained
1 (10 ounce) can
diced tomatoes with green chile peppers, drained
1 (14 ounce) package
uncooked instant rice
green bell peppers
grated Asiago cheese
Simply Delish! I did make a few modifications: I cooked the bell peppers (I used red, yellow & green) in a big pot of water for about half an hour, added red pepper flakes to the rice mixture, and only used two cans of diced tomatoes for the filling and one can outside in the pan. I also mixed diced green chiles in with that mixture in the pan, and substituted pepper-jack and cheddar cheeses for the asiago....it was FABULOUS!!! I've already got a request to make it again next week!!
The only reason I am giving it 4 stars instead of 5 is because of the Asiago cheese. My house smelled so wonderful until I put that on top the last 10 minutes. My house smelled like feet! YUCK! Next time I will use Monterrey of Mozerella. I also could not fit all those bell peppers in one 9x12. Other than that I added more garlic than called for and used red, green and orange bell peppers. Great recipe just use different cheese :-)
We LOVED this recipe. Yum. I did make a few changes: Someone had previously mentioned using Zatarains dirty rice, and I happened to have a Zatarains Jambalaya rice mix at home, so I used that. I added two cloves of minced garlic and sauteed it along with the meat and onion. Rather than using garlic salt, I threw in garlic powder and a few dashes of salt. (I may be weird, but I'm not fond of garlic salt.) Also, I used the reduced fat Jimmy Dean sausage and had great results. I will ABSOLUTELY make this again. My partner loved it as well, although she did mention she'd like to see fewer tomatoes in it next time.
The filling is superb - I wouldn't change a thing. I really like the actual chunks of tomato in here, as opposed to the sauce in many other recipes. Because everything is cooked in advance and I like super-soft peppers, I think I'll pre-bake just the pepper shells for half an hour, and then add the meat and cheese until melted and toasty. Oh, I also used andouille instead of regular pork sausage - perfect spice for us. Thanks so much for sharing!
Really great recipe!! I've never made stuffed peppers before and these were a hit. My husband told me they were just like his mom used to make. Not too spicy either so the kids enjoyed them too. Thank you!!
Very tasty! I made a HUGE pan of these for a potluck and came home with an empty dish. The only change I made was that I used 2 boxes of Zatarain's dirty rice with cheese instead of plain rice. Will definitely make again but with less tomatoes.
This was easy to make and my family loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Laurie's Stuffed Peppers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 178
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