Reviewed: Apr. 29, 2013

This had such a better flavor than the recipe I grew up hating. We liked it and I will make it again. I cooked the rice separate because that is something I never liked about my mom's; crunchy rice. I do not like green bell pepper so I used red. I also used roasted red pepper soup because I don't but condensed soup. I also added cilantro but it didn't add that much to the flavor as I thought it would. Thank you for making this something I would be interested in eating again.

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Reviewer:

SheriShep

Reviewed: Apr. 17, 2013

Sauteed my onion and fresh minced garlic in extra virgin olive oil. Added, ground turkey meat, basil, oregano, and cilantro. I used red bell peppers rather than green as the red has a slightly sweeter taste to me. Placed some shredded white extra sharp cheddar cheese in the bottom of the peppers, filled half the pepper with the meat mixture, then a spoon full of condensed tomato soup, then finished filling the peppers and topped with another spoon full of tomato soup. Baked at 375 degrees F for 45 minutes. Placed some more shredded extra sharp cheddar cheese on top of the peppers for the last five minutes of baking. Whoooo, Buuuuddy! It was delicious! Served with steamed broccoli and cauliflower with a side of black olives. It garnered me another Stamp of Approval (SOA) award from Mi Gato Loco.

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Reviewer:

bianchiveloce

Cooking Level: Beginning

Home Town: Columbia, South Carolina, USA

Living In: Anderson, South Carolina, USA

Reviewed: Apr. 9, 2013

The only change I made was to substitute tomato sauce mixed with a tad of V8 for the recommended tomato soup. We've had this several times now and it's delicious!

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Reviewer:

sherrymodine

Cooking Level: Expert

Home Town: Tallassee, Alabama, USA

Living In: Bonita Springs, Florida, USA

Reviewed: Apr. 1, 2013

I have tried it and loved it. I didn't re-cook the peppers and have started using the yellow, red, orange bell peppers. I switched barley for the rice and like the added flavor and firmness of the barley. I did use pre-cooked barley.

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Reviewer:

Lynnben

Reviewed: Mar. 28, 2013

I love this recipe. We like things with a little kick so I used tomatoes with green chiles and half fire roasted tomatoes.

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Reviewer:

leigh-anne rathbun

Reviewed: Mar. 26, 2013

the only change I made, was I used 1 can v8 juice and 1 can cheddar cheese soup. it makes all the difference in the world.

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Reviewer:

allfood54

Reviewed: Mar. 24, 2013

I don't know if I just had the biggest peppers ever or the ones this recipe was made with were small or a combination of both, but I came up extremely short with the ground beef blend: I had to cut off the top half of all my peppers and they still weren't full! Kind of disappointing, but I'll adjust next time. That being said, the recipe itself was pretty delicious, along with the adjustments others had made (garlic, beef bouillon, and precooking the rice). I also added a bit more Worcestershire sauce, because I can never get enough of it!

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Reviewer:

silverturtle14

Reviewed: Mar. 22, 2013

yummy! good for making large batches and freezing extra for meals to come Next time I will cut peppers in half lengthwise though.

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Reviewer:

peloquinswife

Reviewed: Mar. 19, 2013

I made this recipe as written and really enjoyed it!

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Reviewer:

elvee

Reviewed: Mar. 10, 2013

Love these peppers. They are made different than what i grew up on. My mom used to stuff them with the raw meat and then cook them. Almost like a cabbag roll. These are so much better. I took the most helpful review and tweeked my recipe a little. I used a little sauce instead of tomatoe soup and kicked up the spices too!! I used diced tomatoes also.

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