Reviewed: Dec. 3, 2008

probably more of a personl review, I was wanting more of a mexican feel to my peppers and this was italian. Plus, I blanched the peppers like someone suggested then cooked for 45 min and they were still too crunchy. I'll keep looking

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Reviewer:

Beth Higgins

Home Town: Rosemount, Minnesota, USA

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Reviewed: Nov. 24, 2008

The peppers didn't seem to cook through, next time I will try cooking them a little first...but still delicious. In fact was yummier the next day when it was re-heated and the pepper cooked more =)

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Sonia

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 21, 2008

This is a good recipe that my family enjoys. I do boil the peppers first to save some time in the oven. I also add cheese just before removing. Corn is a good addition to this also.

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Tina

Cooking Level: Intermediate

Living In: Blytheville, Arkansas, USA

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Reviewed: Nov. 21, 2008

Delicious! I had never had stuffed peppers before, but these were so good and really not that difficult. My only changes were that I used brown rice which only called for 1/2 cup water to 1/2 cup rice. Also covered the pan with tin foil. I sprinkled the peppers with shredded cheese within the last 10-15 minutes. This really made them taste great!

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HARTMR

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2008

Ok, I did what other member suggested and covered with foil. They came out perfect! Also, I' m a vegetarian and my family is not so i used the meatless sausage you can get in a roll, I used two rolls. Topped with cheese and nobody could get enough! Thanks great recipe!

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peacefrog

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Reviewed: Nov. 19, 2008

Just made this and it was wonderful. Made a few changes: browned the beef with diced carrots, green onions and celery and garlic. Added the tomato sauce (prego with mushrooms) and let simmer together while the rice pilaf (near east brand)cooked. Mixed all together with rest of ingredients/spices. Filled the peppers and cooked 1 hr and added cheese topping for another 10 min. My kids loved it. Served with bread and a salad!

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mommyto3

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Nov. 18, 2008

This was a great recipe. Total cost for seven peppers to be made was $30.00. I am craving them still! I recommend whole foods market meat, natural beef tastes better than factory beef pumped with antibiotics!

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Hugalilcrab

Cooking Level: Intermediate

Living In: White Bear Lake, Minnesota, USA

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Reviewed: Nov. 15, 2008

I cut the recipe in half because it was just my husband and me. I thought it was a little dry though, it might need more tomato sauce. I also topped them with a little cheese.

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Amusjh

Cooking Level: Beginning

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Reviewed: Nov. 13, 2008

Very good recipe,will use again!

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PRISCILLA49

Cooking Level: Intermediate

Living In: Hesperia, California, USA

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Reviewed: Nov. 13, 2008

Great recipe! Just made a few changes- I used brown rice instead of white rice and ground turkey for healthier eating. Like many other reviewers, I blanched the peppers before stuffing them to make them a little bit softer. I also topped with mozzarella cheese after the peppers had been in the oven for 3/4 of the time required. Very good!

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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 10, 2008

For a faster meal, I take off the tops, and remove the seeds and membranes, and then boil the green peppers for about 5 minutes. I remove them from the boiling water carefully, so they don't break, and turn them upside down on paper towels to drain well. While they are boiling, I prepare what the green peppers are going to be stuffed with. (I use beef flavored rice-a-roni, instead of long grain rice). Since the peppers have already been boiled, they are soft, and only have to go in the oven for 10 minutes or so to warm up the insides, and melt the cheese. Delish!

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NancyG

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 9, 2008

I had never had stuffed peppers before, but I've been into cooking new things lately so I thought I'd give it a try. I had a friend over who grew up on them, and she loved this recipe. She complimented me on it and took a couple home. I would recommend putting about a tablespoon of sauce in the bottom of the peppers before adding the rice/meat mixture. The sauce on the top doesn't soak all the way through and this gives it a good even flavor. Overall, a wonderful recipe!

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lbsmom

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Reviewed: Nov. 7, 2008

A little bland so next time I'll spice it up a little more. But other than that nice and easy. Thanks for sharing.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Nov. 6, 2008

These were great! Excellent recipe. Everything turned out really well.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 4, 2008

great recipe! the reason why i gave it a four star rating instead of 5, however, is that like other reviewers, i found that the stuffing only filled 3 peppers! next time, i will double the stuffing ingredients. my family had to share 3 peppers amongst ourselves for dinner!

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Juliana

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 4, 2008

This was really easy and delicious! Took a little time to prepare but it's worth it. I followed one of the reviewer's instructions by blanching the peppers in boiling water for 2-3 minutes then submerged in ice water before beginning. I added a little more seasoning and added it to taste. Covered with foil and baked for 1 hours. 10 mins prior to an hour, I added cheese on the top and cooked for the remaining time uncovered. It really turned out nice and moist! I omitted the water which was probably a good thing because the steam was enough water for the dish. I suggest for next time, adding chopped onions, minced garlic and some extra spices to make it even more mouthwatering! Will use this recipe again!

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LISACAS1

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 4, 2008

Great recipe! very nutritional.

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younglady23

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Reviewed: Nov. 2, 2008

hmmm... well this was okay as is. i made it a second time and since my family tends to choose maxican flavored foods i changed it for us and we liked it better. i cooked my rice then added it to the meat with some carne asada seasoning and garlic and onion powder. instead of plain tomato sauce (the first time we felt it was overpowering) i used mexican style stewed tomatoes that i pureed. i only put a little on top so it wouldnt overpower the meat and seasonings. it was good our way, but we didnt care for it the first time.

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Oct. 30, 2008

I parboil the peppers for 5 minutes in boiling water before stuffing, especially when they are a thick skinned pepper. I also sauted some onion and the chopped tops of the peppers and added that to the mixture. Real excellent recipe. I like to eat it with a side of cottage cheese.

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Barb Blakeslee

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Reviewed: Oct. 28, 2008

so yum, i used ground sage sausage-that's what i had on hand. i used different color peppers. i cut out jack o lantern faces and places the pieces in the other peppers for a fun Halloween meal!

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