have made this 3 time now,because this is my 11 years old favorite,i did change a few things,used red bell peppers,spaghetti sauce and spicy italian sausage with mozzarella cheese.

I rated this recipe a 4 just because I changed it a little as others advised. This was my first stuffed pepper encounter and it was a great one! I was able to shorten the time it took by about half by not boiling the peppers. For the meat, I used a chicken sausage that had been stuffed with red peppers. See the irony? Oh yes my friends. Peppers, inside of chicken, inside of peppers. Now if only I could fit the stuffed peppers into the cavity of a roast chicken, my life would be complete.

I turned this into a healthy recipe by making brown rice, using about a 1/4 of the cheese, and I used vegetarian ground beef in place of the sausage. I did not boil the peppers, as recommended in many reviews. The peppers came out crispy, which is good because more vitamins are retained, but I think I would have liked the taste better if the peppers were soft (as I remember stuffed peppers to be). I sautéed 1/2 onion and 3 cloves of garlic before I added the other ingredients (tomato soup, water, seasonings). After 30 minutes, the mixture was thick and I added the brown rice. I did continue cooking the rice for the additional 30 minutes. I also poured a can of diced tomatoes over the top before baking. The recipe took 1.5 hours from start to finish. Next time I would use a marinara sauce in place of the tomato soup. I’ll try covering the peppers with tin foil to see if they steam a little.

Very tasty recipe, although not enough tomato soup and too much rice, some of the rice didn't get any seasoning.

I've made these a lot, but always vegetarian-style: have tried with tofu, vegetarian meatballs (yep!) and vegetarian "ground beef". It's great stuff, and one of those recipes that's great to improvise and edit as needed.

this was excellent, the only difference was I used 3 cloves of fresh garlic and sauteed them with the onion and sausage. They were so good!!! ( the 3 cloves were for 1/2 the recipe)

I made this with Ground beef. It needed more seasoning, so I added some Tony's Creole season to taste. I didn't simmer any of it as long as it asked- 30 mins here and there, were substantially reduced- and it still turned out great!

Excellent with a few changes. To cut back a little on the fat I used 1 lb of ground pork and 1 lb of ground beef and used low fat sharp cheddar. I also cut back the rice to 2 cups. This still made 6 large stuffed peppers that my husband and I loved. Next time I will blend 1 large can tomato sauce with the tomato soup and put some aside so I can have extra sauce to pour over the tops before adding cheese and baking. Good recipe...it's a keeper!!!

This recipe kicks butt!!! Don't change a thing.

Was very good. Used to much rice in my mixture, and also used colored peppers, recipe was very tasty. Next time I will not use 2 cups of regular rice.

I'm only giving it a 4 because the filling was good. Others say not to boil the peppers, but I think you should. If your only making for 2 people you can almost cut the recipe in half.

this is a favorite for my husband and me, the kids just eat the filling...I made the following changes...I didn't boil the peppers, I used half sausage and half hamburger and one can of tomatoe soup than filled the empty can half full of bbq sauce, I didn't have instant rice so I just made regular rice and added it to the beef mixture after the simmering, also didn't use a pound of cheese just covered the top of the peppers with cheese at the very end

These were very good, although I did change quite a few things. First, I took other reviewer's advise and didn't boil the peppers. I halved the recipe but used a whole tube of Jimmy Dean Hot Sausage (we like it hot). I simmered everything for an hour but then put brown rice straight into the mixture with some extra water and simmered for about fifteen minutes. Instead of leaving the peppers whole, I decided to cut them in half, which made them eaisier to stuff as well as eat. Then I baked them for 45 minutes. Seeings I have never attempted to cook Stuffed Peppers, I have got to say, they turned out real well thanks to this recipe.

great recipe. I made this for a gathering because there were some vegetarians coming. I used a italian flavoured tofu-ground beef substitute and it was phenomenal. I also used both red and green peppers for some color and variety. Would definatly do it again!

One of our favorites! Cut the sauce part in half, but still add the same amount of sausage.

I used marinara sauce rather than tomato soup. I used some leftover brown rice instead of instant. Oh and I subbed the pork sausage with a homemade low-fat chicken sausage. Omitted cheese :( I got the calorie content down to about 200-much better than 800! post holiday dieting ;-)

1st attempt at making stuffed peppers. They came out great! Only difference was I ommitted boiling the peppers prior to placing them in the oven. I scaled the recipe down to 4 and had lots left over. Will you remainder for burritos tonight. Perfect. SIDE NOTE: I HAVE SINCE MADE THIS RECIPE SEVERAL TIMES AND NO LONGER USE IT FOR STUFFED PEPPERS. MAKE BURRITOS OUT OF THEM EVERY TIME. SO GOOD!

This recipe turned out really good. I didn't boil the peppers first, however. I stuffed them and baked them at 350 degrees for about 45 minutes. Rather than using sausage, I used ground beef. Couldn't have turned out any better!

Recipe turned out great. I won't use minute rice so I used half a pound of ground beef half a pound of ground pork browned them and the chopped onion in a large frying pan with a lid. When that was finished browning I added 2 cups of raw long grain white rice and the rest of the ingredients brought it to a boil reduced heat to medium low and let it simmer for a half hour until the rice was cooked. Then I stuff the peppers raw, baked them for half an hour added the cheese on top stuck them back under the broiler until cheese bubbled. Only one pan to clean up and all the flavors blended well.