Good recipe overall. I tweaked it a bit by boiling the peppers (1 of each red, green, yellow, and orange) for 5 minutes to par-cook them. Run them under some cold water to stop the cooking process so they won't be overdone. Instead of the regular long grain rice I used the boil-in-bag kind (1 bag), boiled for 10 mins. I used ground turkey (20 oz. pkg) instead of beef and added some mozzarella cheese in the bottom of the peppers (before filling them) and on top as well. In order to lower the sodium a bit I used 1 can (8 oz.) of regular tomato sauce and 1 can (8 oz.) of no salt added tomato sauce. Like others have done, I mixed all of the ingredients together in the same pan I cooked the ground turkey in and skipped the basting part. I cooked the peppers for 25 minutes in the oven on 350 and they came out perfect, not too soft with still a bit of crisp to them. This recipe only had about 3/4 cup leftover "stuffing" as I think the peppers I used might have been larger than normal. I will make this one again, maybe with a mixture of ground pork and turkey next time! I think fresh sauteed onion and garlic would add some texture to this dish as well but overall the recipe is a good place to start. Once you've got a foundation then you can always "make it your own".
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