A good starter or reference recipe - if nothing else I found it helpful for determining how much meat and rice to fill the peppers. I made many modifications to "build" upon this recipe; didn't cook the meat first and, since we try to watch carbs at least where it's easy to, I used probably half the amount of rice called for. I added egg because I always do and always have. (One-half egg, or 2 T., for this 2-serving recipe) I added minced garlic, a pepper seasoning and Worcestershire sauce. I used my own tomato sauce I put up from my garden and added much less of it to the meat mixture than the one cup called for. I dotted the peppers with butter before baking them, uncovered, for one hour. (My peppers were big and well-stuffed. Might be 50 minutes with smaller peppers) Put your own spin on this and you can’t go wrong with this basic recipe. Excellent served with “Cream Cheese Ranch Potatoes” from this site.
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8 users found this review helpful
A good starter or reference recipe - if nothing else I found it helpful for determining how...