Reviewed: Nov. 3, 2009

I simplified this a little and cooked the rice mixture in my mother-in-laws homemade tomato sauce instead of the strewed tomatoes. I also used veggie ground round instead of beef (I might also try black beans for another vegetarian option.) It does require a little more baking time than the recipe says, but they turned out great with a little bit of cheddar cheese melted on top!

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leahm

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Reviewed: Oct. 27, 2009

This is so easy to make and my family loves it.

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fet_211

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Reviewed: Oct. 15, 2009

They asked for stuffed peppers, since we had about 20 come in at once in our garden. I tweaked this a bit, adding about 1/2 cup of diced green peppers, diced fresh mushrooms, and diced fresh tomatoes to the browning beef. I left out the stewed tomatoes and used regular rice from the rice cooker instead of uncooked minute rice. It took a bit longer to bake to get the peppers softer (more like 40 minutes) but when it was all done, it was great!

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Kristina

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Reviewed: Jul. 21, 2009

I was a little disappointed with this dish. It came out pretty bland & the peppers were pretty tough after baking for 45 minutes. I will add a lot more spice next time I make this dish & boil the peppers before hand.

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pokerplayer78

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Reviewed: Jul. 7, 2009

yum! the only complaint i had is that the peppers were still not quite as soft as i wanted them to be after 45 minutes. i added shredded mozzarella to the tops with ten minutes left and they melted nicely on top. yum! i also left out one of the cans of tomatoes because i didn't have them and they still turned out nice. and i only used half of an onion. i'll definitely make these again! they were moist and very flavorful.

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Alayna

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

This was a bit bland for us. I even mixed in extra sauce to the beef filling and it was still not that tasty. I will not make this recipe again; my son did not care for it at all.

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KIDDEYKOOD

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Reviewed: Jun. 22, 2009

I dont like tomatoes or onions and I'm not big on green peppers, but this combination makes it all taste great! I only made 3 stuffed peppers (I like the extra stuffing) and it still wasn't quite done after 45 min. They were still very good. I have some for left overs so when I reheat it tomorrow they'll be perfect. Next time I will try baking on 350 instead of 325.

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Samantha

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Reviewed: Jun. 18, 2009

this could be a 5 star but instructing to bake for 20 minutes is not enough. the peppers were hard and raw at 20 minutes. we have them in the oven now for another 20

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Kelly

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Reviewed: Jun. 10, 2009

this is very good. I usually make mine on the stove top, but doing it this way in the oven is so much better. Great recipe, Thanks!!

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IRISHGINA74

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: May 26, 2009

I cooked the rice before hand mixed all together stuffed cooked as directed and for last 5 minutes topped with mozzarella cheese. I thought they were cooked perfect I like that little crunch to the peppers.

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cindy

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Reviewed: May 15, 2009

I thought the combination of everything was right on and it's so easy! My boyfriend liked these and said his ex made them all the time but mine were much better! Did cook longer to get the peppers softer. Thanks!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Apr. 25, 2009

At first, when I told my housemates that I was making stuffed green peppers for dinner, they were skeptical. By the time dinner was done, though, I had made believers of them all! This is a very tasty dish, and easy to throw together. I did find, though, that the peppers didn't soften very well, which disappointed me. Next time I cook this, I will definitely cover it before baking.

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Kayla

Cooking Level: Beginning

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Reviewed: Apr. 1, 2009

I browned italian turkey sausage, added brown rice, two cans diced tomatoes (italian style), added balsamic vinegar, hot sauce and other seasonings. I cooked with spaghetti sauce (also added balsamic, hot sauce and basil). I cooked at 350 degrees for @45 minutes. these were great! Will definitely make again.

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: Mar. 29, 2009

Excellent!! My family loves this recipe and so much easier. Thanks for sharing!!!

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Susie

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Reviewed: Mar. 28, 2009

I used 1 Cup of cooked long-grain rice. You could substitute brown rice if you wanted to. I used one large can of petite-diced tomatos, one small can of tomatos and diced chilis and added two Tbsp of Chili Powder and 2 tsp of Chesapeake Bay seasoning and Italian seasoning along with ground black pepper and seasoning salt. Be sure to get peppers with 4 points on the bottom so they will stand up in the baking pan. Any extra filling I kept hot & poured over the peppers when served. I didn't use the spaghetti sauce or stewed tomatoes at all and my family absolutely loved them. I will fix them (with the changes) again.

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sjhlaporte

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

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Reviewed: Mar. 23, 2009

I love these. I make a few changes to mine. I like to add some spicy sausage along with the beef for a little extra kick. I also add petite diced tomatoes along with the spaghetti sauce and mix in some shredded cheese to the filling mixture. I also boil the peppers for about 10 minutes because I like them really tender. These always turn out beautifully!

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AmyLynn

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 8, 2009

My family really enjoys this recipe. I did substitute 1 serving of cooked couscous to the recipe instead of the rice because we don't like the texture of rice and I also added some Italian seasoning and garlic. This is a real hit.

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JoAnn

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Reviewed: Feb. 2, 2009

For those that don't want melted cheese on top, try placing a cube of cheese and a chunk of garlic in the bottom of the pepper before stuffing. It is really great to reach that. But I do put some tomato sauce on the top before going into the oven. Also, I never preboil my peppers. But, of course, then they take a couple of hours. But that's my preference.

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shortnsquat

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Reviewed: Aug. 31, 2008

This was a great recipe! I let the peppers bake an extra 20 minutes. Also at the last 5-10 minutes i added mozarella cheese to the top of each pepper! Wonderful!

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KellyBettyCrocker

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Jul. 2, 2008

I just made it, it was AMAZING. Nice recipe, I will definitely look at more of your recipes.

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Anonymous

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