Reviewed: Sep. 2, 2008

If your in a hurry a good way to prepare this recipe is to clean and cut up the peppers then cook them until tender in a microwave dish. Cook the rice for 20 minutes. Cook the ground beef with worchestershire sauce and chopped onions, DRAIN and then mix all the ingredients together heat through and serve. I would add another 8 oz of tomato sauce or a can of diced tomatoes with liquid to this recipe. No need to bake in the oven. Taste is the same.

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Lola

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Reviewed: Aug. 29, 2008

great great great recipe!! I loved it! in my opinion the peppers need to be boiled but still very tasty!

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Lauren

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2008

This recipe is very similar to the stuffed peppers I've been making for years, but with a little extra flavor thanks to the worcestershire sauce and Italian seasoning. I made a few changes, however. First, blanch the peppers in boiling water for about 5 minutes to help take away some of their bitterness. Instead of onion powder and garlic powder, I use the real stuff - diced onion and minced garlic. And, I add a slice of mozzarella to the top of each pepper during the last ten minutes of cooking. This creates a nice flavor contrast. All in all, a very good recipe.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 25, 2008

Great Recipe - you will get rave reviews. I would encourage a double batch of the sauce... it was very good. I will plan on using this sauce the next time I make meatloaf as well.

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LilyGirl

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 18, 2008

very good with soy sause and mexican rice.

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strms909

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Reviewed: Aug. 17, 2008

I haven't had stuffed peppers since I was a little girl. I don't remember liking them that well but I have such an over abundance of peppers this year that I decided to try stuffed peppers. They were wonderful. I used spaghetti sauce instead of tomato sauce and then sprinkled with parmesan cheese. Thank you I will make theses again!

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AMYYY

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Reviewed: Aug. 15, 2008

This is the first tiome I have ever made stuffed peppers. I thought this recipe was a great starting point. I made a few changes, I used half hamburger and half sausage also added corn. I added a dash of brown sugar and chopped onin would have used garlic cloves but I was all out. Instead of green peppers I used red.

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Sandra

Cooking Level: Intermediate

Living In: Mounds View, Minnesota, USA

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Reviewed: Aug. 13, 2008

I made a few tweaks to this recipe, instead of using onion and garlic powders, I sauted some onions, garlic and mushrooms then browned the ground beef. I also covered the peppers in foil while the baked, but other than that it is a good recipe. I will make again!

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alleyezonjay

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Kissimmee, Florida, USA

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Reviewed: Aug. 12, 2008

These were fantastic! I altered the cooking style a little by browning onion and garlic, then browning the meat, draining, and simmering the beef mixture with rice, sauce, worchestire, various spices from the cabinet and 1/2 c. water. I was in a rush, so it only simmered for 15 minutes, and after blanching the peppers (i left them in the boiling water for about 3-4 mins), i filled them, topped with parm cheese and a little sauce, and baked for about 45 minutes. I did a side of spaghetti, and my husband absolutely loved them, said it was a great change from our everyday meals.

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K Kirby

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Warwick, Rhode Island, USA

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Reviewed: Aug. 12, 2008

These were good but nothing special. I felt like it needed more flavor. I added real garlic and extra onion powder but it didn't really jazz it up like I hoped. My husband and I ate them up and enjoyed but it just needed something else.

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AMY

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

These were very good, my husband loves them. I made them for a Mother's Day get together and they were a hit. They even freeze well. I made so many for my get together that I froze a couple, defrosted them and made them tonight and they were still very good.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 8, 2008

Very good! I added some extra spices and topped them with cheese, but very simple and easy to adapt for one person or ten people.

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Chels

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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Reviewed: Aug. 5, 2008

I tried this recipe and my family and I loved it. It's so tasty and it's really easy to make.

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Crystal pannell

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Reviewed: Aug. 2, 2008

This was a delish recipe. The second time I made it I used brown rice and red/yellow peppers instead and it was even better!

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DVANGUILDER

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

Great recipe followed through or a fantastic base to add to your liking (did both, added can of petite-cut tomatoes and reduced water by half). I covered with foil during cooking to cut down on cooking time and it still cooked the peppers to tender.

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gastroholic

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jul. 30, 2008

I didn't eat them because I hate bell peppers but my boyfriend who absolutely adores bell peppers said they were "ok". For the amount of time and effort they took, I would never make them again.

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MISSJENAFFLECK

Living In: San Francisco, California, USA

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Reviewed: Jul. 30, 2008

Very Tasty, I did blanche my peppers before stuffing. I also used Beef broth instead of water to cook my rice, for a more beefy taste. Will make again thanks for the recipe

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Roxxx

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 29, 2008

My family loved this! Of course I had to play with it. Used ground turkey and browned it with a small chopped onion and 2 chopped garlic cloves. I parboiled my peppers for about 4 minutes - we like them soft. Because my peppers were long and skinny, I halved them lenghtwise. I used 2 15 oz cans of tomato sauce and a cup+ of cooked rice.I used all the spices listed in the recipe for both cans of tomato sauce.Covered the filled peppers with foil and baked about 30 minutes. My family thanks you!

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Maxie

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Reviewed: Jul. 27, 2008

Wow! This recipe was a hit! I followed a lot of suggestions other posters had and the peppers were seasoned bautifully. I did the following: used ground turkey instead of beef sauteed one onion w/ garlic and added to stuffing added some chili powder and paprika to the stuffing doubled the worcester used 25 oz of pasta sauce (1/2 in the stuffing and 1/2 on top) used shredded cheddar cheese in the stuffing baked covered w/ alum. foil and removed the last 10 minutes of baking My husband loved this recipe and ate 2 in one sitting! He did suggest adding some cheese on the top. Next time I will probably do that in the last 10 minutes of baking.

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LESLIEJAYHUFF

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Reviewed: Jul. 25, 2008

I changed a few things and my family loved it, including my three year old! I made 4 servings (well 4 peppers), and since we all prefer red ones, I bought those. I doubled the recipe to accommodate two lbs of meat. We had probably enough for 5 peppers, but we really needed the extra. I tripled the Worcestershire sauce to 3 tbs and cooked the Italian seasoning right in. I also used minced 2 tbs of garlic instead of powder. I mixed everything in but the rice while I browned the beef, then at the end added the rice and sauce. I covered the peppers in the oven with aluminum foil and only cooked them for 30 min total (25 + 5 to melt the cheese). The only cheese I had was that Kraft Mexican mix grated- perfect. I might add that next time into the browning stage for a more cheesy flavor. I had headed a few reviewers and boiled the peppers for 2 min and then put them in ice water before baking. I used instant rice and cooked it before hand with min water. The peppers stayed firm and tasted great. This will be a staple in our house.

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AKJP23

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