recipe reviews for:

Stuffed Peppers for Two

“MY HUSBAND likes stuffed peppers, but my old recipe made too much. I devised this recipe to accommodate just the two of us. It helps to use a small-size casserole so the peppers won't tip over while baking. For color, I serve steamed carrots with the peppers, rounding out the meal perfectly. --Elaine Carpenter Horseshoe Bay, Texas”

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Reviewed: May 8, 2009

This was very easy I did it for 4 peppers 2 green and 2 yellow. I also poked a hole to allow the meats juices to escape, I used ground sirloin beef and vidalia onion. Taste was AMAZING. It's been awile since I made stuffed peppers and I did not want to use my same'ol recipe and this was PERFECT for me an my man.

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Candy Rayne

Cooking Level: Expert

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Reviewed: May 6, 2009

Awesome recipe! I actually doubled it because my bf and I are looking for dinners that make good leftover lunches (proportions double well and it reheats well in microwave). I used MorningStar Grillers crumbles instead of ground beef to make it vegetarian, pre-cooked quinoa instead of rice and 1t of soy sauce instead of salt. I also added 1T minced garlic, 1t cumin, 1t paprika, and cut the peppers in half lengthwise. Baked for 30 min since I didn't use ground beef. Perfect!

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cemcc3

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Reviewed: May 4, 2009

This was my first attempt making stuffed peppers and the recipe was easy. I got great results. I used ground pork instead of beef. Also I used a Cajun flavored rice mixture instead of plain instant rice, which added a little extra flavor.

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carlsen in nashville

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Reviewed: Apr. 28, 2009

My boyfriend loved this dish kept saying that it was perfect but I think dprobably change a few things. Im not that much of a ground beef lover so Id switch it to ground sausage and maybe add some flavor to the tomatoe sauce...also use mozarella cheese too but not a bad dish by any means.Ill make it again but next time with my changes

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new-at-this

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Reviewed: Apr. 19, 2009

Very good and tasty! It was nice to make a meal designed for 2 with no leftovers for a change. Made with ground turkey instead of beef, and instant brown rice instead of white just to make it a little more healthy.

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nicole11

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Mar. 31, 2009

very good recipe, prefect portion for myself and my husband!

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Mallory825

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: North Bethesda, Maryland, USA

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Reviewed: Mar. 27, 2009

This recipe is great as is, but I also made some changes and liked it even more. For a more mexican taste I used taco sauce instead of tomato sauce. I added about 1/4 cup of mexican blend cheese. I also added a little corn to mine. I put the peppers in boiling water for 5 minutes and then put them in a small casserole pan in the oven and add a can of chicken broth at the bottom so they don't burn. I put them in for 55 minutes, and after the 55 minutes I take them out and press down the meat with a big spoon and drain out most of the liquid so they aren't as runny. I then put a little chesse on top and put them back in the oven for 5 minutes! tasted great!

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Aerielle

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Reviewed: Mar. 5, 2009

This is great. Perfect for single person who wants a home cooked meal without a lot of left overs. I used brown rice & ground turkey to make it healthier. Also used more tomato sauce that what the recipe calls for.

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misdance74

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Reviewed: Feb. 25, 2009

BW says best stuffed peppers she has ever had. Made exactly as the recipe specifies, except that I cut the peppers in half lengthwise instead of cutting off the tops. Cutting in half keeps the peppers from falling over while baking, and also wastes less of the pepper than cutting off the whole top. Since this also exposes more of the meat to oven heat, they also cook faster. And it took an extra tablespoon of grated cheese to cover the peppers. I also microwaved each pepper for 3 min instead of blanching. I had to sprinkle mine with salt to bring out all the flavor. BW says perfect without added salt. Recommend that you make these with just the salt as specified in the recipe. Diners can then salt to their own tastes. A keeper.

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nccooker

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 20, 2009

Thank you for a condensed recipe. I used ground Turkey instead of beef and in the midst of mixing everything in a bowl I discovered I did not have any Worcestershire sauce, so I had to improvise....I added 1tbsp of Ms Dash hamburger seasoning and 1/2 tbsp of Ms Dash garlic and red pepper seasoning and just a bit more of the tomatoe sauce. I added a roma tomatoe, diced and doubled the amount of onion, just because we love onion. I did not blanche the peppers and that was a mistake!!! They were not soft all the way through after cooking for 1 hour. I recommend blanching before baking and using turkey to cut down on the grease that would be built up inside from beef. Fantastic!!

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spoiled

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Reviewed: Feb. 18, 2009

Very good! It needed a little more flavor but otherwise very delicious!

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brtsgirl

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

I personally add a teaspoon hot sauce to the recipe which makes it perfect for spicy lovers.

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SHAY09

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Reviewed: Jan. 6, 2009

These peppers were awesome! I never tried a stuffed pepper that I liked until I made these for my husband. I have 2 children under 2 years old, and I am always looking for something quick, and easy. I tripled the recipe to make enough for 4 of us, and they turned out great. A slight problem with the rice being undercooked (next time I will pre-cook it), but otherwise a wonderfu recipe. Will definately use it again!

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teneil76

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Reviewed: Jan. 4, 2009

I loved these peppers. I used ground Italian sausage instead of beef. I also used 1/2 T Montreal Steak Seasoning and one clove minced garlic of the salt and pepper. I also forgot the blanching step by accident but the peppers turned out wonderful.

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dreia801

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jan. 1, 2009

Never had stuffed peppers, this made me a believer!

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Dec. 19, 2008

Great recipe. I substituted ground turkey for ground beef since my BF doesn't eat meat, but it was tasty all the same.

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Amanda M.

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Reviewed: Nov. 12, 2008

I made this recipe with 1 lb Bob Evans italian sausage instead of ground beef and doubled the instant rice (I had BIG green peppers! All of the mixture fit) to the meat mixture I added a tablespoon of minced garlic, 1/4 tsp of cumin, red onion, tomato soup instead of sauce, extra italian seasoning. I did not put cheese into the meat- figured it would be enough to have it on top. To go with it, I cut up half of another green pepper into thin strips, a drained can of diced tomatoes, and more red onion, sauteed with a little garlic. I spead more instant rice around the pepper centered on the plate, and then the suateed peppers,onion, tomato mix over the rice. Oh! and I used a slice of Munster cheese on the top. It turned out so well! I'm going to make it for my parents next time they come to visit:)

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lilgothcook

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Reviewed: Nov. 12, 2008

Very good but I felt it could use something else.

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jmh571

Cooking Level: Beginning

Home Town: Pottsville, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Nov. 3, 2008

Was really good. But I needed to cook them longer, cause the pepper just wasnt soft enough.

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Chefette Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 10, 2008

I don't really care for stuffed peppers, but I made these for my hubby and he said they were the best he ever had. I loved that it only made 2, so that meant not a lot of leftovers. I did add a little more cheese and I baked them for about 70 minutes total.

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