Reviewed: Nov. 10, 2009

These were excellent. The only changes I made were to saute the onions separately from the beef with olive oil and one crushed garlic clove. I also followed the suggestion of another reviewer poured some of the tomato soup in the middle of the peppers as well as on the top. I also topped my peppers with shredded cheddar cheese. I will definately be making these again!

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Liz

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Reviewed: Nov. 9, 2009

Whole Family loved this! Made with a soy ground "meat" and couscous. Perfect vegetarian meal, very filling and nutritious.

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Lisa Stull

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Reviewed: Nov. 6, 2009

I made this for dinner tonight. My husband refuses to eat green peppers but he enjoyed this. I changed a few things to work for me. Were rice people so I used 2 cups of rice and 2 cups of water, which meant it had to cook a little longer. I used 1 TBS of Worcestershire....were flavor people. I also just put the cheese on top.

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mwalkern

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Reviewed: Nov. 5, 2009

Very good and easy. I made it even easier by using leftover mexican flavored rice from the previous nights dinner. I added a little garlic to the onions and cooked them separately from the ground beef then let it all simmer together for 15 min. I cooked the peppers for 30+ min but i dont think that was enough time. All the cheese didnt melt. I think covered and cooked at 350 it should be in the oven 45 min to get everthing nice and bubbly.

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GRANDROYAI

Cooking Level: Expert

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Reviewed: Nov. 5, 2009

These were truely awesome. I added the tops of the peppers chopped up in the rice mixture. Why waste?

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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Nov. 4, 2009

I used ground chicken and a chicken flavoured rice to make these. Also I only used 4 large peppers and there was not a scoop of mix left. They tasted GREAT.. My b/f loved them and they were awsome the next day too ... Also I'd suggest putting some of the soup/sauce the pepper, maybe fill half way, add sauce, fill rest of the way...Or just cut the pepper in half (vertically) and pour sauce over each half....YUMM.

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Holly

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Reviewed: Nov. 2, 2009

I think the canned tomato soup was too overwhelming, and not very good. It made it taste cheap, like...canned soup! I think I'll use regular tomato sauce next time, and not soup.

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emilypsu2005

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Reviewed: Nov. 2, 2009

Didn't turn out so well. Not sure what I did wrong.

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gabbygirl

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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Reviewed: Nov. 1, 2009

These peppers turned out great! I would give it 5 starts, except I made some changes. I didn't boil the peppers beforehand; I just increased the time in the oven. Used 1/2 cup of onions. Cooked my rice in a rice cooker, mixed it with everything else and let it simmer for about 10 minutes to let the flavors mix. I added cumin, red pepper flakes, salt, pepper, italian seasoning and extra Worcestershire sauce to the mixture. Also used a can of diced tomatos with green chiles in them for an extra kick. I followed other reviewers' advice and put sauce and cheese in the bottom of each pepper, added some of the mixture and then did another layer of sauce and cheese and then finished stuffing the pepper and topped with more cheese. I used tomato sauce instead of tomato soup (don't care for the soup flavor). Coated the bottom of the pan with a layer of tomato sauce to keep the bottoms of the peppers from burning. Served over white rice. Delicious; will definitely be making again!!

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DomesticDiva

Cooking Level: Beginning

Home Town: Meadville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 29, 2009

This recipe has become a family favorite! I do, however, add one extra ingredient which makes it, we think, stand out above the rest ... Rotel tomatoes.

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lizzilou

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Reviewed: Oct. 27, 2009

This is a great stuffed pepper recipe. I have made it several times. I made a couple of changes only to suit our taste but it is wonderful as is. I added a small can of kraut (drained) and about 4 ginger snap cookies in the sauce. You must try them this way! Fantastic!

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Puddles

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Reviewed: Oct. 24, 2009

It was great, but the rice took a long time to cook. I think next time I will cook the rice a little before adding to the meat mixture. I also was wanting more gravy, so I will add more tomato soup next time.

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amber

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Reviewed: Oct. 24, 2009

This was fantastic, and a great dinner for a cold night! I adjusted slightly to add 1 cup of rice instead of 1/2, to stretch the recipe just a bit. I added a little more cheese than the recipe called for, and I didn't have two cans of tomato soup, so I used the one can I had and a can of tomato sauce. It worked out great. Loved the recipe!

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Momof4

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 22, 2009

Great recipe. I used orange peppers instead of green. I cooked the rice with one vegetable boullion ahead of time. I used turkey chop meat and the diced tomatoes with green chilies. I added garlic powder oregano and basil to meat mixture. I didnt use tomato soup instead some marinara sauce mixed with some water and the rest of the liquid from the diced tomatoes

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LUV MY CATS

Home Town: New York, New York, USA

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Reviewed: Oct. 19, 2009

great my husband doesnt like green peppers and he said he would even eat it again. i added garlic to the meat and used pre diced tomatoes, i filled the bottom of the peppers with the soup as well as the middle and top. sprinkled cheese on the top at the last five min. great recipe way better than my mother makes...shhhh=)

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stellalynn83

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Franklin, Wisconsin, USA

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Reviewed: Oct. 17, 2009

very good! I used marinara sauce instead of tomato soup, since I wanted some flavor. I would probably try to add some minced garlic or cayenne pepper for myself, as it was just a little bland. My roommates aren't a fan of different spices and things so they LOVED them :)

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formulating_a_repertoire

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Reviewed: Oct. 15, 2009

I made these last night for my family; my picky children (ages 2, 3, and 7) loved it! I used onion powder instead of real onion and replaced the tomatoes with tomato paste because we don't care for the texture of tomatoes in a dish. This is a real keeper!

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Oct. 14, 2009

Oh, my! These are so good, even without changing any ingredients. I am not a fan of bell peppers but thought I would try this recipe. I am very happy that I took a chance.

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incredibly incompetent

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Reviewed: Oct. 13, 2009

This was so quick and easy to make! I made a few changes because i didnt want to run to the store. Instead of the tomato soup i used salsa, i also substituted mushrooms in for the tomatos. Delicious. I will definitely make again!!

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