The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 1, 2009
This was a great base-recipe. I made a "fiesta stuffed peppers" variation by subbing a few things: italian sausage for ground beef, enchilada sauce for tomato sauce, 1/2 a real onion for onion powder and 2 large garlic cloves for garlic powder. I omitted the worcestershire sauce and italian seasoning, and added in about a cup of frozen corn. I cooked the italian sausage, onion and garlic in a large skillet. Then added the rice, enchilada sauce, frozen corn and seasonings to taste. I added a little mexican cheese mix to the top of each pepper, then put the lids back on for aesthetics! I was able to stuff 4 medium sized green peppers and cooked them, covered, in a deep cassarole dish for about an hour. I will defintely make these again - maybe an italian version?!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 17, 2009
Yummy!!! My whole family loved it!
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Cooking Level: Beginning

Home Town: Sayville, New York, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 17, 2009
This is very good, although I think next time I will change a few things. The filling doesn't bind very well, so I think next time I will use a little less beef and add some cheese to the filling. Also, I topped mine with grated Monterey Jack and loved the added flavor. I would do this again but leave off the extra sauce on top (didn't seem to add anything).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 9, 2009
You could also use Zatarins Dirty Rice Mix with the ground beef for the stuffing.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 8, 2009
This was a little bland for me, but I will try again with some modifications.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
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Reviewed: Jun. 5, 2009
This was my first stuffed pepper recipe. It was really good but I expected a little more kick with the flavor. Next time I make it I think I'll add some fresh herbs and garlic, maybe some red pepper flakes. Yum!
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Cooking Level: Intermediate

Home Town: Redding, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 4, 2009
I made this as written the first time. The taste is excellent and everyone enjoyed them. I gave it 4 stars because the peppers came out too "tough" to be easily cut and eaten. The second time I made them, I did not change anything except I parboiled the peppers for 2 minutes, then dunked them in ice water to stop the cooking. I also cut them in half length-wise. They are easier to stuff this way and allow serving 1/2 pepper for smaller appetites. Also, if you use different colored peppers, you can mix the colors on each plate for a more interesting presentation.
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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA
Living In: Lilburn, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 2, 2009
Very good and super easy recipe! Absolutely delicious! I can't wait to make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 21, 2009
This has got to be one of my fave recipies, I used a spaghetti sauce, so much easier. It tasted like a spaghetti without noodles stuffed in a pepper, Very yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 19, 2009
This recipe was excellent! I didn't need to change one thing...great flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: May 12, 2009
Loved the meat mixture but I will try and different tomato sauce topping for the top next time.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.
Reviewed: May 11, 2009
These just really didn't work for me. I followed the instructions, but I expected the peppers to be more tender. I couldn't cut them with a fork, had to use a knife. Don't plan on making them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 4, 2009
Great recipe. I used tomato soup instead of sauce. I usually just make two peppers, so 1 can worked quite well, mixing 3/4 into the mix, and blending the Italian season with the other 1/4. I also put cheese in the middle, and piled it on top. The long cooking time makes it nice and crispy and delicious. Yum.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: May 4, 2009
Very good for a starter. I added lots of seasonings and topped with cheese for the last 10 minutes of cooking.
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Home Town: Huntsville, Alabama, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: May 1, 2009
Good recipe for stuffed peppers. I use instant rice straight out of the microwave when making this recipe and it works great. I actually use only two peppers sliced vertically and stuff them with the filling called for in the recipe. We like our peppers piled high. The sauce actually covers more area and stays put a little better when you slice them lengthwise.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 30, 2009
AFTER YOU STUFF AND PLACE THE PEPPERS IN THE PAN ADD WATER HALF WAY UP THE PEPPERS. THAT WILL STEAM THE PEPPERS AS THEY COOK IN THE OVEN. I FOUND THIS METHOD WORKS REALLY WELL.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 23, 2009
This is a good recipe. Added hot sauce to the meat for an extra kick!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 21, 2009
Not bad, I was afraid of them being too dry so I poured in a lot more tomato sauce than required and continued basting with tomato sauce while the peppers were in the oven. For extra flavor, I also baked the peppers with the tops on!
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Photo by Dani Troup

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 21, 2009
Not bad. Instead of the powdered garlic and onion, I just added the real thing. Forgot the Worcestershire sauce, but that didn't really make that much of a difference. I also used tomato paste because I read the recipe wrong and just added a bit of water to thin it out some. Ground turkey was used instead of beef. I'll make again.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 14, 2009
I used Red bell peppers. Recipe is delicious, but I would prefer more than 1 lb of ground beef and less rice.
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