Reviewed: Nov. 4, 2009

This is an easy recipe! I used instant rice to cut the prep time, and since I had no ground beef on hand, I used an angus beef burger patty that I cooked in the microwave for a couple of minutes then ground it in the food processor. I also used Italian sausage flavored spaghetti sauce. I will be making this simple recipe again!

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Sean&Toni

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Reviewed: Nov. 1, 2009

I used the red peppers and did blanch them first. Also, since they were long, cut them in half lengthwise.

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phyl22

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Reviewed: Oct. 29, 2009

Very good! My peppers were large, so I had to make up ;more filling the first time. Second time, I planned accordingly and just increased everything. They turned out fine. I used about 1/2 barley with the rice (I like barley) and spiced up the burger with a bit of beef bouillon. Didn't baste. Covered with foil during baking, and while the peppers were still a little bit crisp, they were tasty and good--we liked them that way. I topped them under the broiler for a few minutes, after adding a good sprinkle of parmesan. Will make more and freeze, for February (have lots of peppers).

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Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 22, 2009

My family has been making these since I was a little girl. We never cook anything before stuffing the peppers. just mix it up like meatloaf, stuff the peppers and bake covered until almost done, top with cheese and bake some more uncovered. much easier and less time consuming than this (use instant rice instead of regular rice)

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charlena

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Reviewed: Oct. 17, 2009

these were really good! my family suggested that the peppers were a little tough so i don't know if the cooking time is too fast or if i just wasn't basting properly. and the only other thing was that the call for peppers is more than what the recipe makes. it makes about 3 overstuffed peppers. but overall...FABULOUS thanks :-)

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Zee'Ana Lynn

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 12, 2009

Everyone enjoyed these peppers. I used 1 cup of rice with 2 cups of water. Before browning ground beef, I sauteed onion with salt and garlic then added beef and seasoned with pepper and dry basil. I mixed rest of the ingredients and substituted Worcestershire sauce with spoon of soy sauce and 1/4 spoon of White wine vinegar. I stuffed 3 big bell green peppers cut in half and they fitted into 9x13 pan. I poured Prego Italian sauce over peppers. Covered, and sparkled with cheese 5 min before they're done. Thanks for the recipe.

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Tetya

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

I make this all the time with a few changes. I use ground turkey instead of ground beef, 1 cup brown rice with 2.5 cups water, 1 can (14.5) oz of tomato sauce, 1 can (14.5) oz of italian style diced tomatoes. I mix it all together with the seasonings and then spoon into bell peppers cut in half. You can get more stuffing in and the pepper cook a little faster. Just pop into the oven uncovered and they're done in about an hour. My family loves this and it's healthy too!

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Donna McCown

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Reviewed: Oct. 5, 2009

I made this recipe as is with no changes. It came out very bland, not much flavor. Not a favorite of my family.

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evieg17

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Reviewed: Sep. 27, 2009

Bland.

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bubblebrite21

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Reviewed: Sep. 24, 2009

Good... but needed something. A little on the bland side, in my opinion. I used both fresh peppers and garlic as well as the called for powders in the recipe. Still lacking... something. I might add another more spicy pepper in the mix. Habenero, chipotle? IDK, good, but not fabulous.

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e

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Reviewed: Sep. 20, 2009

I did make some changes.. I cut my pepper the long way, they seen to fit better for me that way. And I steamed them for a minute or two first. I also found that brown rice gives it a great texture. I used garlic flavored sauce with the mixture and added pet. canned tom. This was the second time I made them and they were AWESOME!!!!

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Laura

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 20, 2009

I made these exactly according to the recipe and they were EXCELLENT! Thank you so much for the recipe, very good flavor.

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rlee411

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Reviewed: Sep. 19, 2009

Loved the taste of the stuffing!

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LA

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Reviewed: Sep. 18, 2009

Very good, quick and easy recipe. My peppers were still pretty firm after baking for an hour (I didn't cover them) so I kicked the oven temp. up to 400 and gave them another 15 minutes. Very tasty...in fact, I had one for dinner last night, 1 for lunch today and again for dinner this evening...maybe I should freeze the rest!

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Ginny in Mass

Home Town: North Adams, Massachusetts, USA

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Reviewed: Sep. 12, 2009

Very good! I had a bunch of green peppers from my garden, and this was perfect! I sauteed some chopped onions, garlic and jalapeno before cooking the ground beef. I mixed that together with some fresh chopped basil, oregano and parsley, before adding some of the tomato sauce. My husband kept coming back for more.

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TDEVENZIO

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Reviewed: Sep. 10, 2009

This is a really good recipe! I have made them twice, once with ground beef and once with ground turkey and both worked well for me. I have also used every color BUT green for the peppers (I really just don't like green peppers) and it works in anything! I also don't use the extra sauce on top, I just mixed it all in. I've also never covered these while baking them and I think they turned out just fine. I wouldn't eat stuffed peppers as a kid when my mom would make them for herself and now I know what I've been missing!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Sep. 7, 2009

This was okay. Not my favorite & I feel like it needed cheese!

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Jen

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Reviewed: Sep. 2, 2009

This was a very good recipe. I did saute one onion and 1 tsp. garlic and used turkey. I took advice from another who boiled the peppers 1-2 min. then put them in cold water. I also added 1/2 can italian tomatoes to the meat mixture and used the remaining can in the tomatoe sauce on top. I did not however put all the sauce on top of the peppers because I thought is would be too soupy. I just put a little on each pepper and the remainder in the bottom of the pan. It is not necessary to baste the peppers. You definitely need to cover the peppers and then uncover for the last 5 min. while the cheese melts. My husband and kids loved this and I will definitely make them again. Thanks

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PATTY

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Reviewed: Sep. 1, 2009

This is a good recipe but I added fresh garlic and onions, used turkey instead of beef, and used brown rice. I boiled the peppers for a couple of minutes first, mixed in two cans of tomato sauce with the turkey mixture, and used red, green, and yellow peppers. And it was quite tasty!!

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