Reviewed: Nov. 7, 2009

These peppers are fantastic. I used turkey Italian sausage instaed of just ground turkey. I also added Italian seasoning. I didn't precook the peppers. I just stuffed them, put the remaining sauce in the bottom of the pan, covered with foil and baked at 350 for 40 min. GREAT

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRR3458

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

I made these using nice sweet red bell peppers and ground chicken in place of ground turkey. I also added a few chopped jalapeno chilies and some sweet peas to the recipe. The results were outstanding. A great recipe for stuffed peppers that I would highly recommend. These are delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

Wonderful! I used cabbage instead of spinach (because it's what I had on hand), and I dont' know if I will like the spinach better. The cabbage made it reminiscent of a cabbage roll with the ground meat and tomato flavor. Husband asked me to put this in our regular rotation. My only negative about the recipe is that the proportions were off. I could have used 5 peppers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

These were good but I think the next time I make them I will add a little more tomato paste and maybe a chopped jalapeno, the turkey mixture seemed to be missing something for our taste. I stuck with the recipe on everything except I did not use the extra bell pepper or the mushrooms in the turkey mixture. With a few adjustments for my households taste this will def. be a keeper. Thanks :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maude s.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

About 5 years ago, an acquaintance gave me a recipe similiar to this that was absolutely to die for. Well, 2 moves later, I lost it, and have been trying to recreate it for years. This is ALMOST as good as that old one! First, I steamed the peppers for about 3 minutes instead of baking - they turned out perfect tenderness. I ommitted the spinach and mushrooms, and reserved the juice from the tomatoes. I combined all ingredients (except peppers to be stuffed), and added tomato juice (with added water, enough to make a full 1 cup) and brought to a boil. Then, I added 1 cup Couscous and removed from heat for 5 minutes. After filling, I topped with a pinch of Mozzarella cheese before baking. Turned out GREAT!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Clair780

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

I gave this a 3 only because my peppers never really cooked, they were still kinda raw. I like mine soft and a little browned. The stuffing was really good and I would make that just on it's own.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynn

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

Our family loved this! I added about 1 cup leftover cooked rice and made a full meal out of this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darlene W

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

This was a really great recipe. It's not the best thing I've ever tasted, but it's probably the best thing I've tasted that is this healthy. I made a few modifications: I cooked the peppers for 10 extra minutes before filling. I left out garlic powder but added oregano and celery salt. I added a diced yellow squash. The yellow squash is perfect if you need to play hide-the-veggies from the spouse or kids, because the yellow squash takes on the color of the ground turkey as it absorbs juices and sort of hides visually. I left out mushrooms because I hate them. I used more tomato sauce (instead of paste, which I didn't have on hand) because I thought it needed more moisture, but that may just be because I overcooked the turkey a little. Also, I had these tiny little sweet peppers that I found at my local warehouse club, so I filled some of those and put them around the big peppers. I'm going to upload my photo, because I think it turned out very visually appealing in addition to tasting great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ArmbarAngel

Cooking Level: Beginning

Home Town: Brockport, New York, USA

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

Very good recipe! The only issue was that the peppers were a bit too firm after only two 15 minute intervals in the oven. I think that cooking them longer would make this perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bonnie and Slava

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2009

I added fresh chopped mushrooms and onions (that is my stable food). I love how it turned out moist and not dry! My boyfriend was in awe at the flavoring!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

This was a very good recipe and I liked that it didn't focus around rice. I added about 1 cup of spaghetti squash to the mixture. I will make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bekah_hope

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

Quite delicious! I followed the advice of a few others and didn't bother pre-cooking the peppers. I think I only ended up cooking them for about 30 minutes total, so the peppers came out kinda crunchy. I liked this, since I've made stuffed peppers before and they were kinda mushy, but I guess its all about what you prefer. I also used lean, mild turkey sausage, and a little bit of feta on top during the last few minutes of baking - both added great flavor. I'll be making these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

I changed a couple things... First...I didn't pre-bake my peppers. After I stuffed them, I just baked them for the time listed, and they came out just fine. Second...I omitted the red bell pepper. I made this with the Savory Herb Rice also found on this site...and they complimented each other perfectly. Very tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessica M.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

After reading several reviews, I sauteed the onions and fresh garlic, then seasoned the turkey with the Italian seasoning. Instead of the canned tomatoes, I used Rotel which really kicked it up a few notches! I also added some cooked rice to the stuffing. I did pre bake the peppers for 15 minutes and had to bake the stuffed peppers an additional 10 minutes for the peppers to be more tender. My husband and mother in law loved them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BONGO1578

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

Will make again! I actually used this recipe when having a dinner party and I ran short on veggies so I used more meat and added box stuffing and mozzarella cheese so that I would have enough filling. The stuffing was great since some people didn't like a lot of veggies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy Lou

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

I did not change a thing about this recipe. It was delicious just the way it is.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

k-k-k-katie

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2009

These were good, just not the best stuffed peppers I have ever had. I like my peppers saucy. I added a can of tomato soup in lieu of the paste, thinking it would do the job, but the filling was still not where I would like it to be. I will make again, but have marinara ready to pour on top and around the peppers while cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

THADANDBRANDI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

I was excited to try this variation on an existing favorite and made made this recipe as printed. Unfortunately, my fiance and I were disappointed with the lack of flavor, although they did taste a little better the second day. Perhaps I will try again and use more seasoning and some tomato sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Roni0907

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

Great recipe, I like to use tomato soup and long grain rice. mix it with the turkey and whatever else your using and spoon some over the tops before cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

massmike

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

This was really good! Just got finished eating it 2 minutes ago. I used yellow peppers because my parents don't like green, used beef because the store didn't have turkey, and added an italian cheese blend to the centers and top of the peppers. Seasoned the beef very well, and used diced tomatoes AND tomato sauce. I didn't pre bake; i baked them (stuffed) for 20 mins covered with foil and then 20 minutes uncovered, sprinkling with cheese for the last minute. YUM!!!

Was this review helpful? [ YES ]
2 users found this review helpful