Reviewed: Sep. 20, 2009

very nice!

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Reviewer:

Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jul. 17, 2009

The peppers needed to be cooked longer, but other than that they were terrific.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

This is the definitive stuffed pepper recipe in my mind. When I've had stuffed peppers at restaurants, they usually taste something like this recipe, which is to say, "spectacular." I had some leftover feta cheese which I sprinkled over the tops of the peppers for the last ten minutes of baking, a superb garnish. I had plenty of leftover sauce, which I will use for something else somewhere down the road.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 11, 2009

My husband and I loved this recipe! I substituted ground turkey (seasoned with Cajun seasoning) for the beef and brown rice for the white - it was wonderful. Will use the whole 28 oz. can of crushed tomatoes next time.

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Reviewed: Apr. 5, 2009

My family enjoyed this. I stuck to the recipe, but added a bit more crushed tomatoes and tomato sauce because of other reviewers' comments that there wasn't enough sauce. There was just the right amount of chili powder and ground cloves; they weren't overpowering. I topped the peppers with some additional grated Parm before serving. Tip: if using converted rice (eg. Uncle Ben's ®), you'll need to start with just under 1/2 cup of uncooked rice. Cook the rice while you're preparing the sauce, then set aside to cool.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Mar. 15, 2009

This was a great start for me. To the browned ground beef I added some chopped up green pepper and mushrooms. With the sauce I used two cans of tomato sauce, extra garlic, chili powder and black pepper. Then I also added heavy cream, Tabasco, cayenne pepper and thyme. Yum-O!!!!!!!

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GOLDENONE39

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Reviewed: Sep. 27, 2008

This was exceptionally good. The spices were wonderful. I would make extra "sauce" next time, and when the peppers are done I would cut them in half and spoon the sauce over the top of the stuffed pepper.

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Reviewer:

kbastian

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

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Reviewed: Jan. 30, 2008

The chili flavoring overtook the rest of the ingredients. Next time I'll use less. I wanted more tomato taste to it. Also the green peppers didn't soften in the micro at 45 seconds, this needs to be adjusted to your own microwave.

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Reneessweetshoppe

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Reviewed: Oct. 25, 2007

Great use for all those fresh peppers that I didn't know what to do with. The cloves added a depth of flavor. Used tomotoes for chili and omitted chili powder because it is what I had.

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jroepke

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Reviewed: Oct. 22, 2007

This came out really well. I prefer a bit more spice, so I doubled the chili powder and the sugar, and added a good amount of fresh ground black pepper. As I did not have cloves, I added a sprinkling of cinnamon. And to make it a bit healthier I substituted lean ground turkey for the ground beef, and used brown rice instead of white. I would definately make this again.

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