The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 7, 2009
too bland I think it would be better with salsa or diced tomatoes instead of tomatoe soup
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 3, 2009
For having such basic ingredients this recipe is really packed with favor. The combination of the garlic and chili powder with the sweetness of the green peppers is terrific. Also the sausage gives the filling extra pizazz! I actually did half ground beef, half sausage. I did not precook the peppers just covered the dish for 30 mins in oven, after 30 mins simmer time on stovetop. The last 15 in oven I left the dish uncovered and the cheese and pepper edges browned nicely. Very tender.When I reheated this at work everyone wanted a taste. They were not disappointed. I will definitely make again and good tip to use leftovers as burrito filling. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 25, 2009
I followed the recipe almost exactly. It was awesome. The stuffing is great all by itself, which is good because it was way more than enough for 6 peppers. (I'll use 8 next time.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 23, 2009
Fine stuffed peppers, these. I used two cups of rice in a rice cooker and fresh tomatoes instead of tomato soup, sauce or paste, and -- just before stuffing time -- microwaved the six hollowed peppers for 3-1/2 minutes. No cracking. After stuffing, regular oven for 15 min., take out to cheese the tops, then back in on broil for three or four minutes. Five-star tastiness!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Photo by Jim&Carla
Reviewed: Oct. 16, 2009
If you actually follow the recipe as it is posted, they come out perfect. That is my photo, of course they crack a bit at the top, but the rest of the pepper was fully in tact. Don't over boil them is about all I can say. They looked fantasic and tasted even better!!! Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 12, 2009
I'm not a good cook AT ALL and relied purely on this recipe and comments from other people to guide me. The stuffed peppers were AWESOME! I will definitely make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 11, 2009
My husband is very fussy and wasn't sure he would like stuffed peppers. He surprised me by saying "this one is a keeper and good enough to serve to company"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 24, 2009
This was terrific, even my 12 year old who hates peppers enjoyed it. I added fresh garlic instead of the powered and used brown rice that I had previously cooked.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 10, 2009
Because this recipe as written takes a long time, I browned the sausage, added the soup, cooked through, cooked the rice in the microwave, added it and then put it all in the oven. Turned out just fine, with no simmering for an hour or half an hour at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 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 4.41 star rating.
Reviewed: Jun. 29, 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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Photo by BonneandPetite

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 4.41 star rating.
Reviewed: May 2, 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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Photo by PeggyM

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 4.41 star rating.
Reviewed: Apr. 24, 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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Photo by Kalan L.

Cooking Level: Intermediate

Home Town: Chapleau, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 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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Photo by Mrs.McGee

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 19, 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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Photo by SCatrow

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 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 4.41 star rating.
Reviewed: Feb. 7, 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 4.41 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 4.41 star rating.
Reviewed: Jan. 31, 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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Photo by Yum Yums

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 25, 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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