The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 6, 2009
They were great! I didn't need to simmer for as long as it says, and they still came out fine. I agree that a little extra chili powder will help give it a kick :)
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Photo by Nicole Louise

Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 30, 2009
I only had small green peppers (very hard to "stuff"!) available because we live overseas, so I sliced the peppers, poured the rice mixture over the peppers and baked it in a Pyrex dish. Good with the tomato soup as the tomato base, but slightly bland. Perhaps if I had added some chili powder it may have given it more of the "kick" we were looking for. Good despite!
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Chatan, Okinawa, Japan

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: May 3, 2009
TIP: Instead of boiling the peppers I prep them as stated and then put them in a one gallon sized zip lock bag with a little bit of water. Almost seal them completely, leave a little crack open for steam to escape. Give them room, two to three per bag. Microwave them for five minutes. Caution they will be very hot! We all enjoyed this pepper recipe.Next time... I would pick up on seasonings, my favorite herbs. Top with parmesan cheese, maybe even stuff a chunk of cheddar,goat or jack cheese in the center with the stuffing enveloping it.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Paso Robles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 27, 2009
I love this recipe!! I just had my fourth pepper in a week! I didn't boil the green peppers (that would overcook the peppers and cook a lot of the ingredients out) and I also only simmered the filling for about 5 minutes. I cut the tops off the peppers and chopped up the tops and added them to the filling which made it more hearty. I used Heinz tomato soup (I can't find it in the US but it's available in Canada) because it is SO much better than Campbell's! I also used brown rice. I didn't add in salt or anything since the soup made it salty enough. I put the filling into the raw peppers and baked them at about 375 or 400 for about 40 minutes (about 50 if I stuffed the peppers a few days ahead of time since the stuffing would need the extra time to heat up after being in the fridge). I loved the chili powder and garlic powder and the sausage gave the filling a nice twist instead of using the usual ground beef. The cheese inside the filling was also a nice hidden touch. I used mozzarella and topped the peppers off with just a little. Anyway, this recipe is so good and I'm a tougher rater (3 stars = good). Thanks for the recipe and I hope others will enjoy this recipe as much as I do!
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Cooking Level: Intermediate

Home Town: Chapleau, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 24, 2009
ok, these tasted sooo good. but! the 15 minutes in the boiling water made my peppers way to soggy instead of crispy. also, stuffed peppers are suppost to be a quick meal, why in the world did it take almost 2 hours to make these??? thats the only reason im not giving it a 5 stars! i probubly wont make these again simply bc of the amount of time it took to make them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 20, 2009
Great recipe, first time Ive ever made them. Glad I read the reviews though, saved some time. Like adding the rice with the mix uncooked & not using so much. I used 1 & 1/2 cups uncooked rice. And I made 8 peppers, and had plenty. And only simmered the mix for 30 mins.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 13, 2009
i love this recepie!! i made a few changes tho..i used puerto rican rice for extra flavor..and added my own seasons for the ground beef..it turned out great!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 9, 2009
I really enjoyed this recipe, although I did change it slightly. Instead of using tomatoe soup, I used two freshed tomatoes, which I blanched and put in an ice bath to remove the skins. I diced the tomatoes and removed the seeds. I also used ground pork instead of sausage [cheaper], and when I finished browning it with the chopped onion I added the tomatoes as well as a 1/4 cup of ketchup for colour. I really enjoyed making this recipe and in addition made a vegetarian one for my dad with Yves soy ground beef. It also turned out really well. Over all a great recipe, but a bit time consuming.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 5, 2009
Used ground beef instead of sausage. Used brown rice instead of white rice. Added creole seasoning, and cut them in half rather than topped them. Froze the leftovers. Loved it, will make again. It's about 3 months later and I took a couple of the peppers out of the freezer. They were even better than when I first cooked them.
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Greenbrier, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 4, 2009
My entire family just devoured this recipes! I didn't make any changes to the meal and everything came out perfectly. Five stars!
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Cooking Level: Expert

Living In: Blythe, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 2, 2009
Got to admit, this was a tasty dish. Was used to the traditional ground beef deal but using snagauge is the way to go.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 26, 2009
Not bad. I appreciated the suggestions to cut down cooking time, and using spicy Italian sausage gave it a little kick. It has more of a Mexican flavor thanks to the chili powder, so I almost wished I had used chorizo instead. I also agree that this could be great in burritos!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 10, 2008
Excellent recipe. Excellent for stuffed peppers and even better for enchiladas! I added 3 cloves of fresh garlic with the sausage and substituted tomato sauce for the soup. Decreased the water to 2 cups and added some fresh diced tomatoes. Great base recipe. Quick and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 22, 2008
This was a big hit with my husband. I used Bob Evans hot spicy sausage and changed none of the ingredients. My peppers had gone from green to red, so I skipped cooking the peppers before I stuffed them. They had the same tender/crispy texture of a stir fry. There was a ton of extra filling left over, so the following night I used it in burritos. Cooking once and eating twice fits my lifestyle. This is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 11, 2008
I really enjoyed them ...with 3 revisions ; 1) I mixed ground beef and ground pork ,2) I used tomato sauce not soup ( then eliminated the water),& 3) substituted parmasean for the chedder, then topped the peppers with a slice of swiss cheese. I got a 5 !
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Cooking Level: Expert

Home Town: Caspian, Michigan, USA
Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 29, 2008
I liked this recipe, but made a few changes.I used a 1/2 lb of lean ground beef and a 1/2 ab of chorizo sausage, I used 1 cup of cooked basamati rice,green onion,1-10oz can of tomato soup and 1cup of hunts spicy tomato sauce,and threw crumpled in some blue cheese instead of chedder, for spices I used Mrs Dash spicy blend , fresh garlic, fresh ground pepper. I omitted the water and used some tomato juice instead. If you find its not thick enough you can use pureed tomatoes or tomato paste, or some more thick and chunky tomato sauce but play around with the ingredients like I did and you will have a recipe you'll want to keep for a long time if you like blue cheese and with the leftover mixture I saved it and made a cabbage caserole with it. Hope it turns out for you all. Caper60
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: May 4, 2008
have made this 3 time now,because this is my 11 years old favorite,i did change a few things,used red bell peppers,spaghetti sauce and spicy italian sausage with mozzarella cheese.
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 15, 2008
I rated this recipe a 4 just because I changed it a little as others advised. This was my first stuffed pepper encounter and it was a great one! I was able to shorten the time it took by about half by not boiling the peppers. For the meat, I used a chicken sausage that had been stuffed with red peppers. See the irony? Oh yes my friends. Peppers, inside of chicken, inside of peppers. Now if only I could fit the stuffed peppers into the cavity of a roast chicken, my life would be complete.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 29, 2008
I turned this into a healthy recipe by making brown rice, using about a 1/4 of the cheese, and I used vegetarian ground beef in place of the sausage. I did not boil the peppers, as recommended in many reviews. The peppers came out crispy, which is good because more vitamins are retained, but I think I would have liked the taste better if the peppers were soft (as I remember stuffed peppers to be). I sautéed 1/2 onion and 3 cloves of garlic before I added the other ingredients (tomato soup, water, seasonings). After 30 minutes, the mixture was thick and I added the brown rice. I did continue cooking the rice for the additional 30 minutes. I also poured a can of diced tomatoes over the top before baking. The recipe took 1.5 hours from start to finish. Next time I would use a marinara sauce in place of the tomato soup. I’ll try covering the peppers with tin foil to see if they steam a little.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 23, 2008
Very tasty recipe, although not enough tomato soup and too much rice, some of the rice didn't get any seasoning.
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