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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ANGIEBUTTT

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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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theboysmom

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Reviewed: Nov. 10, 2008

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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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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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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pmfranks

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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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Donny D

Cooking Level: Expert

Home Town: Caspian, Michigan, USA

Living In: Augusta, Georgia, USA

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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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caper60

Cooking Level: Intermediate

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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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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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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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PieFayce

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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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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Erica

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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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recipes

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Reviewed: Mar. 17, 2008

I've made these a lot, but always vegetarian-style: have tried with tofu, vegetarian meatballs (yep!) and vegetarian "ground beef". It's great stuff, and one of those recipes that's great to improvise and edit as needed.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2008

this was excellent, the only difference was I used 3 cloves of fresh garlic and sauteed them with the onion and sausage. They were so good!!! ( the 3 cloves were for 1/2 the recipe)

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Dec. 4, 2007

I made this with Ground beef. It needed more seasoning, so I added some Tony's Creole season to taste. I didn't simmer any of it as long as it asked- 30 mins here and there, were substantially reduced- and it still turned out great!

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MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 9, 2007

Excellent with a few changes. To cut back a little on the fat I used 1 lb of ground pork and 1 lb of ground beef and used low fat sharp cheddar. I also cut back the rice to 2 cups. This still made 6 large stuffed peppers that my husband and I loved. Next time I will blend 1 large can tomato sauce with the tomato soup and put some aside so I can have extra sauce to pour over the tops before adding cheese and baking. Good recipe...it's a keeper!!!

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Cookin4Fun

Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Sep. 12, 2007

This recipe kicks butt!!! Don't change a thing.

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Nicole A

Cooking Level: Expert

Home Town: South Burlington, Vermont, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 19, 2007

Was very good. Used to much rice in my mixture, and also used colored peppers, recipe was very tasty. Next time I will not use 2 cups of regular rice.

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teddy

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Reviewed: Jul. 3, 2007

I'm only giving it a 4 because the filling was good. Others say not to boil the peppers, but I think you should. If your only making for 2 people you can almost cut the recipe in half.

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Mar. 20, 2007

this is a favorite for my husband and me, the kids just eat the filling...I made the following changes...I didn't boil the peppers, I used half sausage and half hamburger and one can of tomatoe soup than filled the empty can half full of bbq sauce, I didn't have instant rice so I just made regular rice and added it to the beef mixture after the simmering, also didn't use a pound of cheese just covered the top of the peppers with cheese at the very end

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Mar. 11, 2007

These were very good, although I did change quite a few things. First, I took other reviewer's advise and didn't boil the peppers. I halved the recipe but used a whole tube of Jimmy Dean Hot Sausage (we like it hot). I simmered everything for an hour but then put brown rice straight into the mixture with some extra water and simmered for about fifteen minutes. Instead of leaving the peppers whole, I decided to cut them in half, which made them eaisier to stuff as well as eat. Then I baked them for 45 minutes. Seeings I have never attempted to cook Stuffed Peppers, I have got to say, they turned out real well thanks to this recipe.

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Desiree

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2007

great recipe. I made this for a gathering because there were some vegetarians coming. I used a italian flavoured tofu-ground beef substitute and it was phenomenal. I also used both red and green peppers for some color and variety. Would definatly do it again!

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emmalee

Home Town: Toronto, Ontario, Canada

Living In: Orillia, Ontario, Canada

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