Reviewed: Aug. 4, 2009

This is a pretty good recipe. It's great to find another use for plain ground beef. It's a little bland, but I like the traditional taste :)

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Atarah

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Reviewed: Jul. 28, 2009

I had to add alot of Slap Ya Mama seasoning to it. I think I also added more sauce

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DENISELAIRD

Cooking Level: Expert

Home Town: Galliano, Louisiana, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Jul. 28, 2009

I read some of the posts about the stuffing being bland, and opted to mix in a small can of tomatoes and green chilies. Turned out to be a good call. Also it was my first time stuffing peppers, I was thinking there would be juices leaking out of the peppers to baste with, not so. Save out some sauce to spoon over for the basting.

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HulaHawk

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Reviewed: Jul. 26, 2009

I absolutely loved this recipe!! The only thing I did different was increase the amount of rice to about 1 1/2 because just a 1/2 seemed too small.. also when I tasted the rice/beef mix it seemed bland so I added a couple dashed of cayenne pepper and chili powder. The whole thing melded fabulously and it warms up well.

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Ana B.ee

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Jul. 20, 2009

Excellent! No changes made and everyone loved it. Even my picky teenager.

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dadsgirl

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

Pretty good but you should par boil the peppers first for about 3 minutes. I also wanted more flavor so I used a bag of Knorr Spanish Rice with the ground beef. Using real garlic and onions also makes a big difference. Yum.

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angell326

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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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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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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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alaskangirl628

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Reviewed: Jun. 17, 2009

Yummy!!! My whole family loved it!

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Sandi G

Cooking Level: Beginning

Home Town: Sayville, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Jun. 8, 2009

You could also use Zatarins Dirty Rice Mix with the ground beef for the stuffing.

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tbgurl220

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Reviewed: Jun. 5, 2009

This was a little bland for me, but I will try again with some modifications.

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SASTEIN

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Reviewed: Jun. 4, 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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squid1624

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Seattle, Washington, USA

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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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Reviewed: May 31, 2009

Very good and super easy recipe! Absolutely delicious! I can't wait to make this again!

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jennifer4massage

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Reviewed: May 20, 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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GoSensGo

Cooking Level: Intermediate

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Reviewed: May 19, 2009

This recipe was excellent! I didn't need to change one thing...great flavor!

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Brittany

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: May 11, 2009

Loved the meat mixture but I will try and different tomato sauce topping for the top next time.

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elisa

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Reviewed: May 10, 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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it7276

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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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