Reviewed: Jul. 18, 2011

I made this for my boyfriend's parents and it was a HUGE HIT! I'm not great at cooking, but this was super easy and very tasty. I followed all of the directions on here. The only thing I'm going to change next time I make it, however, is to use Prego sauce. I used Bertoli and it didn't have the flavor I wanted. Also, I layered with cheese, then spaghetti sauce, then more cheese. I left them in the oven to cook a little longer as well. This is just a great recipe and I will never buy frozen stuffed peppers again b/c I know I can make them way better. (See picture)

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Reviewer:

ntala

Cooking Level: Beginning

Reviewed: Apr. 12, 2011

Good start but I added quite a bit to make this recipe amazing. First, blanch the peppers in boiling water for 5 minutes. Brown meat with 1/2 of an onion, 2 cloves of crushed garlic, dashes of celery salt, oregano, basil and chili powder, and 1/4 cup of quinoa. Drain. Add in rice, water, 1 can diced tomatoes with green chiles, 2 diced fresh tomatoes, 3-4 handfuls of fresh spinach and a few dashes of chia seeds. When the rice is tender fill the peppers. Top with a spoonful of pasta sauce and cook in 345 degree oven for 15min. Top with cheese and cook for another 5 min. Pour more sauce over peppers to serve. Great with garlic bread. Delicious!!

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Reviewer:

Delaquinn

Reviewed: Mar. 20, 2011

First time I ever made stuffed peppers and they were wonderful.

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Reviewer:

peage

Reviewed: Jan. 4, 2011

I thought this was very good and would make it again. I followed the recipe exactly, except I added a clove of minced garlic to the onion and ground beef. I would add more garlic and rice next time. I baked the stuffed peppers at 350 for about half an hour.

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Reviewer:

caitlincvv

Reviewed: Nov. 7, 2010

Good starting recipe but based on the ingredients listed I thought it may be a little bland so I make a few changes. Pre cooked the rice in beaf broth for more flavor. Used Hunts fire roasted tomatos. Added garlic power and italian seasonings. Did not add cheese to the meat mixture. When peppers were almost cooked I poured some spagetti sauce over the top. My husband loved them.

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Reviewer:

Connie

Reviewed: Aug. 17, 2010

So good!!! Very tasty. I precooked my rice and added it in with the gr. beef and tomatoes & sauce. Baked quickly and added the cheese the last few minutes also sprinkled a little Romano on top too:)

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Reviewer:

Chellebean

Cooking Level: Expert

Home Town: Anderson, California, USA

Living In: Priest River, Idaho, USA

Reviewed: Jul. 29, 2010

Loved this recipe. I boiled the peppers for about 5 minutes, but probably would not have had to, because I picked the peppers fresh out of my garden and were super tender. I added cheddar cheese on top and melted it as they cooked.

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Reviewer:

doggie

Reviewed: Jul. 26, 2010

Really, really good, though I changed quite a bit. I added a chopped red peppers with the onions and also basil, oregano, Worcestershire sauce, and balsamic vinegar to the meat mixture. I only added one can of diced tomatoes and substituted about half a cup of spaghetti sauce for the stewed tomatoes. I also added mozzarella cheese to the meat mixture. That made the entire thing very creamy. Then more mozzarella cheese on top during the last 5 or 10 minutes of cooking.

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Reviewer:

Jacob Greene

Reviewed: Jul. 24, 2010

Pretty good. I left out the spaghetti sauce... it just didn't seem the right thing to add.

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Reviewer:

Jimmy IV

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Greenwood, Arkansas, USA

Living In: Conway, Arkansas, USA

Reviewed: Jun. 22, 2010

These peppers are fantastic! They're almost impossible to mess up, they cook quickly, and they're delicious! I like to add a dash of worchestshire to the browning meat. Also, if you use extra lean meat, there's no need to drain it.

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4 users found this review helpful