Reviewed: Jul. 19, 2012

took a long time to make, longer than an hour an a half. Good but the peppers turned out a little soggy. Next time, might use italian sausage and/or hot chili powder.

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Reviewer:

MistyManda

Cooking Level: Expert

Reviewed: Jul. 14, 2012

Absolutely wonderful as written. The slight changes you can make won't alter the dish that much from the original. (example- using a different cheese or brown rice) I personally like red peppers better than green, but overall-this is the recipe my family requests time and again! Thank you for sharing it!

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Reviewer:

Sammy

Cooking Level: Expert

Living In: Clifton, Virginia, USA

Reviewed: Jul. 4, 2012

It was good, but I felt the prep time took too long.

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Reviewer:

mamagrims

Reviewed: May 1, 2012

great recipe. gotta be honest, I tweaked alot of it, but as far as the bones of the operation,, this is good! I DID blanche my peppers! I used ground turkey, brown minute rice and a jar spaghetti sauce. this cut about an hour and 15 minutes out of the cooking time.

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Reviewer:

dcarr

Reviewed: Apr. 21, 2012

I made this last night and my husband and I LOVED it! The only alterations that I made was I used half ground beef and half sausage. I used yellow rice instead of white rice and added a bit more rice to the mixture because it seemed kind of soupy. Not sure if that is because I used a different kind of rice? In any event, I will make this again and again! I did have leftover stuffing mixture so I decided to freeze it and use it again next time. Thanks!

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Reviewer:

huntleygirl

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

Living In: Huntley, Illinois, USA

Reviewed: Apr. 3, 2012

Excellent recipe! I did NOT parboil the peppers. I used pre-cooked brown rice and used 1/2 turkey breakfast sausage and 1/2 ground beef. I placed a medium onion and two carrots in the food processor and added to meat while browning. (I have a three year old and need to incorporate as many veggies as possible!) I did not put cheese in the mixture. I only simmered the meat/rice mixture for about ten minutes, while I prepared the peppers. I filled the peppers and placed in baking dish with one can of tomato sauce and one can of hot water. I sealed the dish tightly with heavy aluminum foil and baked at 375F for 50 minutes. I removed the foil, made sure the peppers were cooked, topped with Jack cheese and placed back in the oven for about 10 minutes. This reminds me of when my departed Mom used to make this...

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Reviewer:

Doobzie

Cooking Level: Expert

Reviewed: Mar. 31, 2012

Yummy! Delicious & easy!

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Reviewer:

nikkigramms

Reviewed: Mar. 24, 2012

Great basic recipe to get me started, but I did have a few healthier alternatives.

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Reviewer:

aznalur

Cooking Level: Beginning

Home Town: Harrisburg, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 15, 2012

The recipe, as is, will fill about 20 large bell peppers, not 6. I recommend decreasing the amount of rice to 1 cup and also the water to 1 cup. As for the cheese, use 4 ounces in the recipe and about another 2 ounces to top the filling. As for blanching the bell peppers, it's a bad idea. Boiling for 15 minutes makes the peppers very soft. Do it for only 5 minutes or skip this step all together. The peppers will cook just fine in the oven. I agree with the other reviewers that the recipe takes way too long. Simmer only long enough to get the onions tender and meld the flavors, about 15 minutes.

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Reviewer:

TRHarrington

Cooking Level: Expert

Home Town: Sherman, Texas, USA

Reviewed: Dec. 13, 2011

Good flavor, but the cooking directions take way longer than necessary. I can make this in 25 minutes tops. 1. start rice in rice cooker or on stove - this step takes longest. (Also, reduce rice by half for a more meat rich dish.) 2. add peppers to boiling, lightly salted water for 15 minutes. 3. While they are cooking put sausage and onion in large skillet. Brown the sausage first. Then add diced tomatoes, cheese and spices. (I used mega hot chili powder, but I love super spicy things. Adjust spices to taste. Use italian sausage and spices if you like flavor, but not heat.) 4. Remove peppers from water and set aside - they won't cool too much. Add cooked rice to the sausage mix and stir. 5. Stuff the peppers. Put cheese on top and put under broiler for 3 minutes to toast it. Done - takes 25 minutes max.

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