Reviewed: Jul. 1, 2008

Wow! I love this! There's lots of room for variation, but the overall taste is great.

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MrsDiaz

Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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Reviewed: Jun. 25, 2008

This is an excellent recipe. I usually add a little more spices than it calls for such as basil and oregano. Also a little bit of shredded Parmesan cheese sprinkled on top. This is a tasty, healthy meal sure to please everyone in the family!

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Katie

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Reviewed: Jun. 24, 2008

Shortly and sweetly, this is so good! I agree that cooking the peppers in water was better than using the oven. Much better.

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KTO

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Reviewed: Jun. 19, 2008

Used all different colored peppers. Red was best.

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HONEYBEE

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Reviewed: Jun. 16, 2008

Good recipe for a change from more traditional style stuffed peppers. However, I think the peppers need to be cooked longer as they were still a little bit crunchy. I didnt have italian seasonings so I added my own. One ingredient that I added was just a little bit of rosemary, it was way too over powering. Will not add that next time.

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annhardt

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Reviewed: May 30, 2008

this was excellent. We used beef instead of turkey and it was still great. The stuffing would be great on pasta too instead of in pepper. It was so yummy my dog even loved it enough to eat the veggies

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English

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Denver, Colorado, USA

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Reviewed: May 27, 2008

I thought this was WONDERFUL! Great flavor, healthy. My husband thought it was a "3", so I'm only giving it 4 stars, otherwise it would be a 5 for me. He thought it was a little too bland- I'll adjust the seasonings next time, def make again!!

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Lainie

Cooking Level: Intermediate

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Reviewed: May 7, 2008

thanks so much! we are on the SBDiet and looking for a low carb solution to stuffed peppers! These were delicious, however I did make a couple minor tweeks...lean, lean ground beef browned with garlic powder (I drained and blotted). 1/2 can of black beans (rinsed) and low fat parmesan cheese. yum, yum, yum, I will definately make these again!!!

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katown666

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2008

very forgiving recipe..add more or less of whichever ingredient and still YUMMY!! I did add feta cheese to the turkey mixture-super!

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Mar. 12, 2008

I love this recipe. I add feta cheese as well!

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Christine and Matthew

Cooking Level: Intermediate

Home Town: Northampton, Pennsylvania, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 8, 2008

Healthy and Delicious. Get all your veggies in one meal with this.

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DRKELLEHER

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Reviewed: Mar. 5, 2008

This was very good and so healthy too! I liked that this recipe is very forgiving! Nothing has to be exact - use more or less of something, or add something entirely new! Definitely will make again!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Feb. 15, 2008

Excellent!

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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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Reviewed: Jan. 20, 2008

So much better than just your normal stuffed pepper!! My husband, who doesn't care much for vegetables, loved this dish. Will definately make again!!

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Samantha G

Cooking Level: Expert

Living In: Louisa, Virginia, USA

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Reviewed: Jan. 12, 2008

These were Ok, perhaps a little bland. Somewhat time consuming in that I had to bake them for about 40 minutes to get the softness I like in the pepper. These were way better the next day when all the flavors had blended.

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alyson_a

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

Fantastic as written. I added some parmesean and shredded mozzerella as we are cheese fanatics. Can also microwave cored and seeded peppers cut side down on plate covered w/plastic wrap for 2-3 min. Helps soften them. Then bake in 350 oven for 30 min.

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terry ny

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Jan. 7, 2008

Really great recipe... Added celery and water chesnuts to the list of veggies, Used Pam olive oil spray as I cooked veggies, added more garlic powder and seasonings than recommended, topped each pepper and additional stuffing with mozzerella and baked at 350 degrees for 40 minutes. Only drawback to baking was extra water in bottom of baking dish (because of uncooked peppers?) Didn't affect taste, though!

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Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 13, 2007

I'm on a huge kick right now to fill my freezer with home-cooked food for future meals. My boyfriend eats a TON of food and I wanted to stretch this out so we could freeze half, and still be left with enough food to satisfy him at both meals. In order to keep the costs down, I ended up adding about a cup of cooked brown rice, used the entire can of tomato paste, added a can of tomato sauce, and added 8 oz light velveeta (I know, I know...processed cheese ruins the health factor, but I love it so much!!!) We both LOVED the result, as did a friend he brought home for dinner. I had enough for four very large peppers the first night, and have a little more than that left over for a future meal.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 10, 2007

Really good. I added real chopped garlic w/ the onion instead of garlic powder. Very hearty and healthy. Served with orzo and was perfect. Oh, and a tip- chop everything beforehand, it got really rushed. Will def make again, just with more prep

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treehugger a

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Reviewed: Dec. 10, 2007

I substitued sirloin for turkey and my family loved this. I added brown rice as a side and there were no leftovers, and I don't like stuffed peppers. great recipe!!!

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