The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 28, 2009
I love this recipe, however I did make a few alterations. My family is trying to eat healthier this new year, so instead of ground beef I used ground turkey. Also instead of brown rice I decided to use whole grain rice. Finally for the tomato sauce, I used Hunt's no salt added sauce which really cuts down on the sodium content. Overall really easy to make and tastes great.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 26, 2009
Very good pepper recipe. I assemble all of the raw ingredients (including raw meat), stuff the peppers and put in the crock pot for 8-10 hours. Its super easy and tastes great. I also put a squeeze of ketchup on top of each pepper before cooking. I also put quite a bit of salt on it as I'm eating it, but that might just be my tastes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 23, 2009
I thought these were awesome! I made them how my work week lunches! Could use a little more seasoning.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 21, 2009
This was a bit to spicey and believe me our family loves spice but I found that there was way to much garlic powder. So I used a little more rice and it tasted better.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 21, 2009
Good recipe. Followed it without deviating. Found that I didn't have enough tomato sauce at the end - only enough to pour a little on top of each pepper - certainly not enough to baste.
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Ron
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 19, 2009
Good! I think 1 lb of meat divided between 6 peppers is a little stingy though. And I don't think my peppers are any sort of mutant size; 4 might be a better number. I used wild rice which took about 35 minutes to cook and blanched the peppers first for about 15. In the meantime, I browned the meat, drained off the oil, and then let the beef simmer in one 28 oz jar of barilla sauce with one can of diced tomatoes and a load of extra spices. I baked them for about 1/2 hour because we were hungry; they could have been cooked a little longer. But overall it was quite tasty! Oh! And I didn't do any of that basting...too lazy. I just used a covered casserole so that the moisture stayed inside. Thanks!
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 16, 2009
I didn't care for it. There is definetly not enough sauce. My 11 month old really liked the stuffing and my husband thought they were good which is what makes it 3 stars instead of 2. I have made better peppers before.
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Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 14, 2009
I added some chopped tomatoes to the sauce
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GVO

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 13, 2009
Wonderful! Made just as instructed but used brown minute rice instead. Oh, and also blanced the green pepper for 1 to 2 minutes like another lady on here suggested. Great anytime of year. Light and hearty all at the same time!
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Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 6, 2009
I altered this a little - I added some chipotle chili powder, some frozen corn, a can of diced tomatoes, and about 3/4 cup shredded cheese. I also used brown rice vs. white rice. I loved it, though I could have cooked it a little longer - maybe I'll parboil the peppers next time. My husband liked the filling. I will definitely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 3, 2009
Great peppers! Just like my mom made when we were growing up! I made it exactly like the recipe said and they were a big hit! I made it again but added chili to the insides and they were a big hit again!
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Cooking Level: Intermediate

Living In: Norwalk, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 2, 2009
This recipe was good . I'm not a big fan of stuffed peppers but my husband loved them. I did make a few changes that is why I'm only giving it 4 stars.
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Cooking Level: Intermediate

Home Town: Lumberton, North Carolina, USA
Living In: Atkinson, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 30, 2008
These were delicious! One of the first things I made for my boyfriend in our new apartment... he loved them!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 29, 2008
My husband and I loved this recipe. It was scrumptulescent! It was easier than other stuffed pepper recipes. I made the stuffing ahead of time, which was nice. I used ground pork instead of beef, and put shredded cheese(monterey jack & mozz) in the mixture as another reviewer recommended. I also put cherry tomatoes around the peppers in the pan, and they were a great, juicy addition. I didn't use worstershire, though..
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Aim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 22, 2008
Very good and easy to prepare. I sauteed chopped onion along with the ground beef. Also added fresh chopped tomatoes and fresh garlic to mixture. Agree w/other reviewers that it needed a little more sauce. Will also blanche peppers next time as other review suggested. Peppers came out with some "bite"...not bad, but a minute or two blanche would probably soften just a bit more "al dente".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 20, 2008
This is a great recipe. I made a few changes to give it some extra flavor. First, I used red peppers instead of green. Just a personal preference. When I browned the beef, I also added chopped onion and chopped garlic. I then seasoned the beef with a pinch of italian seasoning, garlic powder, and pepper. I used tomato paste instead of sauce and thinned it out with beer and chicken broth. I also squeezed in two limes to the stuffing when it was finished. I used the remaining tomato paste for the topping which I thinned out with beer and chicken broth as well. I layered in the tomato topping as I filled the peppers instead of just pouring it over the top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
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Reviewed: Dec. 18, 2008
This was my first time making stuffed peppers and my family loved them! My sister wished I added cheese to the stuffing though. I guess it all depends on your personal preference. I also made 3/4 of a cup of rice instead of 1/2 a cup, and it still only filled 4 peppers. I was using large green peppers though and wanted them to be really full.
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Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 16, 2008
I used ground turkey, red bell peppers, two cans of sauce (one isn't eneough),brown rice in a boil in bag. (easier and healthier). I sauteed real garlic and onion first then added the turkey. I then added the oregano plus red (cayenne)pepper, oregano sauce,parmesan cheese and rice together .I wrapped them in one peice of foil befofre placing in roasting pan and I only needed to cook them for 50 minutes. They were tender and delicious. my husband loved them.
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SLP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 16, 2008
Really tasty. I made it with instant rice cooked in the micro, and marinara sauce instead of tomato sauce with seasoning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 10, 2008
This recipe was excellent! I admit that I did make changes as I do like to "play" in the kitchen. I used a packet on Lipton Onion Soup mix in the cooked ground TURKEY and rice mixture. I also used the wostershire sauce, italian seasoning, black pepper, and garlic salt to taste. Prior to stuffing I added about 1/2 cup of sour cream to the stuffing mixture and 2 eggs to make it more firm like meatloaf on the inside as it baked. After stuffing the (homegrown!) peppers, I topped them each with a sprinkling of parmesan cheese. I made a homemade sauce (like my mom ised to do =P can of tomato paste, 2 cans diced tomatoes, can tomato soup, garlic, salt, pepper, italian seasoning, capers--all to taste) and topped each pepper with the sauce. I baked in the oven COVERED at 350 for about 55 minutes. In the last 5 minutes I removed the foil and covered with shredded mozzerella and baked for another 5 minutes. This turned out AMAZING! Great recipe and awesome for modifications to make it your own.
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