Reviewed: Oct. 7, 2008

This was really good with extra sauce and some spices. My husband even liked it and he's never liked stuffed peppers

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

EXCELLENT FLAVOR. QUICK AND EASY. DELICIOUS

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pete the kitchen maestro

Cooking Level: Intermediate

Living In: Pekin, Illinois, USA

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Reviewed: Oct. 3, 2008

Really good for really cheap. :) These are great on a college budget and I'll def make them again.

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Kimberly

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Reviewed: Sep. 30, 2008

These peppers were great with some modifications. First I sauteed an onion and added 2 cloves of minced galic. I added the ground turkey and cooked until it was 3/4 of the way done. I added fresh oregeno, the rice and a 15 oz can of tomato sauce. I cooked this mixture for about 15 minutes until most of the water was absorbed. The rice wasn't completely done, but cooked the rest of the way in the oven. I did not discard the tops. These help with moisture as well as makes a nice presentation. I did not baste with sauce. I put 2 cups of water in the dish. This "steamed" the peppers and kept them moist.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

Absolutely amazing! I used ground turkey instead and I topped mine with Asiago cheese which went really well. I think next time I will mix it in with the rice & ground turkey. I followed people's advice to cook the meat & rice in one pan and it turned out really lovely and easy.

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AugustChick

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Boone, North Carolina, USA

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Reviewed: Sep. 24, 2008

This was good but needs much more sauce in the bottom of the pan.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Sep. 22, 2008

I love this recipe. I altered it so my son will not have the option of throwing the pepper off to the side. I use only one can of tomato sauce and dice up the peppers. I also use Red, yellow, orange and some green peppers. I have to cook it about 1 1/2 hours, but it is AWESOME. The Italian seasoning really flavors it well. Growing up my mom always used American cheese on her peppers, so I top with about 1-2 slices per serving. This has become my son's favorite AND he loves the peppers!! (When the peppers were whole, he always tossed the pepper and ate only the mixture.)

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Batty099

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Reviewed: Sep. 21, 2008

Mmmmm this was so good! First time I ever made stuffed peppers, and it was delicious.

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unicornsarereal

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

Love this recipe!! I make it for my boyfriend and he enjoys it so much. I actually use spanish rice with it instead of white rice and it turns out amazing!

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Jill

Cooking Level: Beginning

Home Town: Mount Royal, New Jersey, USA

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Reviewed: Sep. 19, 2008

Very bland, doesn't seem to be enough seasoning. When cooking the ground beef, used fresh minced garlic and diced onion. I blanched the bell peppers in the rice water (accidentally bought minute rice bags).

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April B.

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

This recipe was delicious. The only thing I would recommend is to use more tomato sauce.

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Kristy

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Reviewed: Sep. 14, 2008

Very tastey! I used ground turkey instead of beef and mixed in the ketchup mixture with the beef and rice!

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SHELLEY95

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Reviewed: Sep. 14, 2008

This recipe was dry and tasteless. Recommend author change "tomato paste" amounts and use "diced or stewed tomatoes" maybe even marinara sauce.

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emm

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Reviewed: Sep. 12, 2008

I give this one a five! Made these for dinner last week. To the ground beef I added a packet of low sodium taco seasoning. Gave it more of a bite and extra flavor. While ground beef was browing, I added in one small vidalia onion diced and two cloves of minced garlic. I prefer the real over the powdered. I too, added extra sauce. Instead of two cans of tomato sauce, I used three. I put two in with the rice mixture, and used the third to top each pepper. I also added a touch of shredded jack/cheddar cheese. Oh, and before I forget, I also blanched my peppers in boiling water for about 3 minutes to soften a touch. Fiance had never had stuffed peppers before, and he has requested I make them again very soon! Great recipe, quick and easy dinner!

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Kristen J

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Sep. 11, 2008

This is similar to how I've always cooked my peppers, but I cover them, so I don't have to baste or blanch the peppers during cooking. Use a muffin tin to stand peppers up in - then you don't have to cut the bottoms!

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Magpie

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Watertown, Massachusetts, USA

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Reviewed: Sep. 9, 2008

Very good, the only thing I do differently is boil the peppers for approx. 5 minutes prior to stuffing and baking for a more tender pepper, and I add zucchini in. After I brown the meat I throw some chopped up zucchini in.

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Valerie

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Reviewed: Sep. 5, 2008

Very tasty.... I use 3 green and 3 red peppers, also added corn and topped it with cheese....

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MarkFromNewHampshire

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

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Reviewed: Sep. 5, 2008

This was a hit with husband i used real onion and garlic and extra mixed herbs used tin tomatoes and cut up top of peppers and put them in the stuffing then made extra tomato sauce for top and bottom then used vintage cheese on top well done will be using it again

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Lindyloo

Cooking Level: Professional

Living In: Deniliquin, New South Wales, Australia

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Reviewed: Sep. 4, 2008

This recipe is very, very good, but... I think it lacks a bit of kick! I like very flavorful and depthy food and this just doesn't quite meet the mark. Don't get me wrong, I've made it at least twice since I found the recipe, but it's just missing something. Maybe some chilli powder and extra garlic? I'm not quite sure. Anyway, good recipe to start, but don't be afraid to try adding different flavors!

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Samantha~

Cooking Level: Intermediate

Home Town: Whitehall, Pennsylvania, USA

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Reviewed: Sep. 4, 2008

Good stuffed pepper recipe. Ive been spoiled with my eastern european mothers stuffed peppers...so it gets 4 stars. I blanched the peppers for 3 minutes...next time I will do it for five as i like the peppers soft. I found that it also needs more sauce and seasoning. I added shredded mozarella at the last 10 minutes of baking and it really was a nice touch. Oh, and i also sauteed one small onion and three garlic cloves before browning the beef. Definitely try that!! Leftovers tasted amazing the next day. Will make again!

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