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: Oct. 1, 2007

I used 1.5 pounds of hamburger and cooked for an hour and a half at 350. All of the hamburger fit into four peppers and I put in more cheese than 2 tablespoons (estimate about 1/4 cup) into the meat mixture. I didn't blanch the peppers ahead of time as they become to mushy. I would recommend putting in more pepper than recipe calls for as this will add more flavor. I basted the peppers a couple of times during the cooking to keep the tops of the meat mixture from drying out.

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RAAMOM

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Reviewed: Sep. 28, 2007

BF loved this recipe - I did as well. The worcestershire sauce gives the meat a kick that I think would be missing otherwise. One thing to note: poke a hole in the bottom of the pepper. I did by accident on one of them - the other retained all of the grease from the meat that poured out when the pepper was cut into. Very messy! Also I cooked the peppers for 1hr - added the cheese and cooked for an additional 10-15mins - as I had no idea when the meat would be done - came out perfect - not overcooked at all.

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Tiff

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Reviewed: Sep. 23, 2007

My husband swore up and down that he didn't like stuffed peppers until I made him try this recipe one night. He loved it and so did I. It was quick and easy to make and cooked up perfectly. I agree with other reviewers that it is difficult to tell if the meat is done. I just take a small spoon and scoop the meat in one of the peppers to the side a little to see down in the middle. I've never had it not done after the recommended baking time. Very good recipe.

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cookiequeen

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Reviewed: Sep. 11, 2007

I was amazed at how filling this was. I recommend this to everyone.

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tatrtot79

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Reviewed: Aug. 6, 2007

Flavor was delicious. The only problem was that it was very difficult to tell if the meat was cooked through, esp. because of the tomato sauce. We ended up having to microwave them. Next time, I will at least brown the meat.

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CRISTINLUEA

Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 3, 2007

The flavor was pretty good, so was ease of prep. Cooking time was off. I kept it in the oven for a little over an hour and the beef was still a little pink. Also, another problem I had is that when we cut into these the plate filled with a pool of liquid. I guess it was fat from the beef (and I used 93% lean ground beef) other than that I can't figure out where it came from. You would think the uncooked rice would have soaked it up. My favorite part was the cheese on top which is not a good reason to have these again as I can put cheese on top of a lot of things.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2007

These were wonderful! I made them for my boyfriend and I and we both loved them. I didn't make a single change to the recipe and they made just the right amount! I will definitely be making these again.

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AngelGen

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Reviewed: Jul. 29, 2007

This is a great dish and very easy to make esp. when you are busy. Prep time is minimum and you can just stick it in the oven while you attend to other things around the house. No need to boil and blench peppers. Just fill them up raw. 1 hour in the oven leaves them thoroughy cooked but still a little crunchy. Add some red chilli powder, parsley and garlic to spice up the taste.

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Tinzy

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Reviewed: Jul. 16, 2007

Easy and delicious.

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eann

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Reviewed: Jul. 14, 2007

My boyfriend loves green peppers, so when I came across this recipe, I had to try it! Since it's a very filling meal, I decided to cut the peppers in half and filled them open-faced. Will definitely make again.

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FOOLISHSTARZ

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

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Reviewed: May 25, 2007

Fast and easy, and served the two of us quite well, just like the recipe calls for. The flavours were excellent, used extra rice and there and it turned out great. Didn't have cheddar cheese on hand, so I turned to my adventurous side and settled on asiago cheese. Try it, if you like a bit of sharpness in there.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 17, 2007

This recipe was excellent, my husband and son loved them and requested that I make it more often. I did have to change one thing. I did not have a can of sauce so I used a can of whole peeled tomatoes and put them in a food processor. Thanks for the post!

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: May 7, 2007

Awesome!!! My husband raved on about this recipe! I added a little extra cheese because we love cheese, but other than that, wouldn't change a thing! I will make this again and again!

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Toe

Cooking Level: Expert

Home Town: Marlette, Michigan, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Apr. 27, 2007

I made these for my husband and he said they were perfect! The flavor was delicious. He'd have sworn his mother made them.

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LASVEGAZZZ

Home Town: Baltimore, Maryland, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 14, 2007

This recipe was easy to prepare and delicious, I will definately make it again. I didn't have instant rice so I cooked regular white rice on the side and then added it to the mix. It came out great. Thanks.

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AZTECGIRL

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Reviewed: Feb. 19, 2007

very good! May add a little more seasoning next time.

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AMYSTER

Cooking Level: Expert

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Reviewed: Feb. 2, 2007

We made this for 10 people for Christmas Eve dinner. It was fantastic! Just use the tool on the site to give you the updated recipe for additonal persons.

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JULIEMAST

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Reviewed: Jan. 15, 2007

My husband and I enjoyed this, but both agreed that it needed something morre. Perhaps more spice.

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theidealist

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Reviewed: Jan. 10, 2007

YUM!!!! I'll make these again & again. Thanks for the great recipe.

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NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Bennettsville, South Carolina, USA

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Reviewed: Jan. 7, 2007

Wonderful! I did not precook the peppers and they turned out fine after one hour in the oven. I also used 1/2 tblsp Montreal Steak Seasoning instead of the salt and pepper and added about a clove of minced garlic. This is going into my regular recipe rotation.

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