The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 20, 2006
This is very tasty and healthy. I browned the onions for a long time first before adding the garlic the turkey and just cooked until no longer pink. Sprinkled in extra herbs and spices like cayenne, too, to taste. Sometimes, I use jarred sauce instead of paste and tomatoes. Sometimes, I sub in a tiny bit of other shredded veggies such as carrot, celery, or black olives, too. Husband is a meat and potatoes guy, but he likes these with cheese and carbs on the side. Very good change from the ground beef and rice standard recipe.
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Cooking Level: Expert

Home Town: Hollywood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 19, 2006
very good, and my boyfriend loved it. i used one person's suggestion to use tomato sauce- i baked the peppers in loaf pans and poured a can of tomato sauce around them and added some italian seasoning into the sauce. i made angel hair pasta for the side, and i also left out the mushrooms, and added red pepper and chili powder to the mixture. very good. when i prebaked the green peppers, i turned them upside down in loaf pans, and the water just collected in the bottom of the pan, and kept them very moist. i had no problems with the mixture being dry- it was very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 14, 2006
The recipe turned out fantastic! I changed the recipe slightly by stuffing the meat mixture in red peppers instead of green peppers and added a bit of parmesan cheese. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 12, 2006
This was so easy and tasted great and is very filling.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 7, 2006
A lot of chopping, but delicious. I love the filling mixed in with pasta. I'd definitely make this again when I have the time!
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Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 17, 2006
This is the first time I've ever felt compelled to write a review for a recipe and felt that I must because I can't remember the last time I had a low fat meal with so much flavor!! I had some extra filling left over and put it over rice the next day! Fantastic!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 10, 2005
LOVED the filling, but the peppers didn't get cooked enough in the time allowed. I cooked them for 30 minutes after stuffing and ran out of time, and they still weren't done. But the filling has a great taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2005
This is a very refreshing alternative to the norm. I made this last week and my wife and a couple of our neighbors loved it. One of them didn't even like stuffed peppers before this. I have a feeling that if you are not careful this can dry out. I might try a little tomato sauce with white wine next time but even without it this is delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 1, 2005
My boyfriend loved this recipe. This is his favorite so far. It was a lot of choppping but was well worth it.
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Home Town: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 24, 2005
What a great, fresh recipe! Guiltless too! I have never made suffed peppers before, and my boyfriend loved these. This recipe is easy to play around with; I threw in some minced garlic and crushed red pepper for a little zing. I also simplified things by buying a bag of frozen chopped red & yellow peppers & onions. They worked great! I served these up with some angel hair pasta parmesan on the side for a tasty meal. Thanks!
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Home Town: Hendersonville, Tennessee, USA
Living In: Clovis, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 8, 2005
A great change from the same old beef and rice filled peppers. Our friends raved about them. I did modify the recipe somewhat. After I stuffed the peppers I simmered them in a "homemade" tomato sauce for an hour. I used a 13 oz. can of sauce, tablespoon of sugar, teaspoon of crushed red pepper flakes, and a teaspoon of oregano. This added some flavor and kept the peppers moist.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 21, 2005
The peppers came out good, if a bit dry. I might mix the meat with a little lean ground beef or low fat soup mix just to give it a little more moisture. Otherwise the flavor was great. And I made extra filling and used it in a sundried tomato wrap.....yummy. I liked that better than the pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 18, 2005
Simply delicious. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Mar. 21, 2005
Delicous. Fabulous consistency. Only 7 Weight Watchers flex plan points per pepper. Rather than add additional pepper to the veggie mix, I added ten black olives, two celery stalks and two small summer squash. Will make this recipe often. Mom tried the filling cold and wants the recipe! Thank you, Debra
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 25, 2005
Loved it. I did cook the peppers for 25 - 30 minutes because I like my peppers softer. I doubled the stuffing recipe and used it in eggplant lasagna. Fabulous and so filling. I am doing Weight Watchers Core Program and this was a great find. Thanks Joy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 16, 2005
We love this recipe! Stuffed peppers that taste great without the added carbs from rice! The vegetable mixture is great.. although we also like summer (yellow) squash, so I added half of one chopped to the mix also. I also used "italian seasoned" diced tomatoes when I made it, and added some extra garlic powder. I agree with the previous reviewer that the turkey and vegetable mixture would even be good on it's own.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 13, 2005
Excellent flavor! Followed the recipe exactly. Used a generous amount of Italian seasoning and garlic salt. If you didn't want to stuff green peppers, the veggie/turkey mixture would also be good with rice for a stir fry type dish.
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