Reviewed: Aug. 18, 2009

OMG, these were awesome. I did change the recipe alittle bit, due to what I had. I used ground Venison, 3 tom. diced, 8 oz tom. sauce, 1 C brown rice and 1 C beef broth. Everthing else I left the same. Fiancee said this is in the top 5 best dinners.

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Pamela

Cooking Level: Expert

Home Town: Fairless Hills, Pennsylvania, USA

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Reviewed: Aug. 18, 2009

These were SOOO GOOD!!! The only change I made was that I used pre-chopped canned tomatoe because I think it was kinda pointless to buy canned tomatoe & then chop it when they already sell diced tomatoe. My nana makes these but somewhat diffrently & I loved them. These were soogood & easy & much healthier than the ones I grew up on!! Thanks for the great recipe I will be making these from now on :)

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nrsejessica

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Excellent basic stuffed peppers. I did omit the cheese. I would also boil the peppers for 4 minutes instead of 5 since I like a firmer bell pepper.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Aug. 14, 2009

I followed this recipe exactly and they turned out great! Very good flavor. Takes some time to prepare, but very worth it!

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dancinghams

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Reviewed: Aug. 12, 2009

These were very good.

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MARCIH

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Reviewed: Aug. 10, 2009

Very good recipe. I added garlic powder, italian seasoning, and mrs. dash origional seasoning to the meat to give it a little more flavor. If you have very large bell peppers like I did you may want to add more meat than the recipe says. Also use instant rice or pre cook the rice because mine didn't come out right according to the directions.

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mama to 2

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Reviewed: Aug. 9, 2009

Ill start off by saying My bf doesnt eat bell peppers so he just ate the filling...I got two thumbs up. I made for family and friends, mostly people that have never had a stuffed pepper and everyone liked it. I did slice peppers in half lenghtwise to make more and doubled the recipe. I used twice the rice called for and used minute brown rice. I also mixed ground turkey with the ground beef and added half a pack of Italian dressing mix.

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Tashaboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: Aug. 7, 2009

I made a few changes, hence the 4 stars. I didn't use tomato soup. I used tomato sauce(canned) with fresh herbs from my herb bed, greek oregano and sweet basil(1/4 cup each chopped), salt, black pepper, garlic powder and sugar. Browned the ground beef, drained, sauted onions, added chopped canned tomatos, one cup water, 1/2 cup cup long grain rice(long cooking), ground beef and simmer for 20-25 minutes, till rice is tender. Steamed peppers for 5 minutes(I don't think think this was necesary since I cooked stuffed peppers for 40 minutes at 350F). Stuffed peppers,split longways, poured sauce around and over, sprinkeled peppers with shredded colby/jack and baked for 40 minutes. Delicious.

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haynesvillefarmer

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

These turned out fairly well in our house. We have a large family and lots of peppers in our garden so I doubled the recipe and altered it a little according to other suggestions. Since our peppers weren't real big I made them according to the recipe and cut them in half and laid them in a 9x13 pan. I put the meat mixture on top (which I added 1/2 t. garlic powder, and 1 t. beef boullion). Topped it with the soup and cheese. I have never made stuffed peppers before and was unsure of what to serve with it. We opted for garlic cheese toast. Good meal! Thanks for the recipe.

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Tami

Cooking Level: Expert

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Reviewed: Aug. 3, 2009

This is very easy to make and has turned out well for me every time I have made it. This was great especially when I was just getting started with cooking. I substituted lean ground turkey for the ground beef and was just as good.

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hbcook

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Reviewed: Aug. 2, 2009

Very good and easy. The stuffing mixture could have used a little more flavor. I would add a little garlic to the mixture and a little sauce too.

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Deb

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Reviewed: Aug. 2, 2009

Very tastey and easy! I used ground turkey instead of ground beef and it was delicious! I also added minced garlic when browning the meat. I will definitely be making this often.

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lklee

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Reviewed: Jul. 31, 2009

Very good. I substituted brown rice and let it simmer for a bit longer. Only used one can of tomato soup and it was still a bit too wet. We actually liked these as leftovers better! (because the filling stuck together better.)

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Kelsey

Cooking Level: Beginning

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Reviewed: Jul. 27, 2009

I made a few adjustments because I think if I made it the way the recipe called, it might be a bit bland. I followed the recipe exactly but I also added some garlic powder, cumin and fajita seasoning mix. It came out very tasty!!!!

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PINKXG1RL

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Reviewed: Jul. 25, 2009

I also did make changes to this recipe as per others suggestions however, this seems like a great base to work off of. I added the tomato soup at the bottom of the pepper as I figured it would retain more moisture that way. I also added grated Parmesan on top and grilled them on the barbecue. The parm got crispy and the peppers a nice golden brown... I also used orange and yellow peppers as my husband and 5 year old do not like peppers and I figured this would make it easier for them to eat it. They LOVED it... both of them could not get enough!

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Ameliatye

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Reviewed: Jul. 24, 2009

This was my first attempt at stuffed peppers and they were excellent. I used 93% lean HB and added an extra 1/2 pound of ground turkey breast, which was just enough meat for very full peppers. I found that one can of tomato soup was enough. Very good dish; hubby loved them too! (Served with green salad and fresh sweet corn.)

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Michelle

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Reviewed: Jul. 21, 2009

amazing :) i added some basil leaves and extra cheese, and i didnt use the tomatoe soup i just baked cheese ontop.

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muncher

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Reviewed: Jul. 17, 2009

Kid Friendly! The only change I made was to use Uncle Ben's wild rice with the seasoning packet, which gave the beef a delicious flavor, and a dash of kosher salt. I also added some cheese at the bottom of the pepper, because we love cheese. These were a hit, even with the 2 and 4 yr old, who got to help make them and ate them up!

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luvinparis

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Reviewed: Jul. 17, 2009

WE LOVED THEM, BUT I DID SOMETHING A LITTLE DIFFERENT.FIRST I USED MOZZARELLA FANCY SHREDDED CHEESE INTEAD OF REGULAR CHEESE AND THEN, INSTEAD OF THE TOMATO SAUCE I USED A LARGE CAN OF TRADITIONAL STYLE PASTA SAUCE. I USED ABOUT A HALF CAN OF WATER TO MAKE THE GRAVY LIKE TEXTURE. THEN AFTER THE MEAT AND RICE AND SPICES WERE COOKED I PUT ABOUT 1 CUP OF THE SAUCE AND CHEESE INTO THE MEAT MIXTURE. THEN LOADED UP THE PEPPERS AND TOPPED THEM WITH EXTRA MOZZARELLA CHEESE.I ALSO TOOK OUT THE STEM PART OF THE TOPS OF THE PEPPERS AND PLACED THEM BACK ON TOP THEN IN THE OVEN IT WENT. THEY WERE GREAT.I DID NOT HAVE A PROBLEM WITH THEM BEING BLAND AT ALL.EXCELLENT RECIPE WILL MAKE AGAIN.

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