Reviewed: Mar. 17, 2012

I really enjoyed the change-up with the steak sauce instead of spaghetti sauce. Everyone in my family enjoyed it. Will be making it again for sure! Thank you!

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Reviewer:

PEACHES4ME

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Enterprise, Alabama, USA

Reviewed: Oct. 15, 2011

Wasn't bad, but the amount of steak sauce to add overpowered the flavor. I think I'll stick with my own recipe.

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Reviewer:

Troy

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 25, 2011

These were delicious. I used red peppers too because I like the sweeter flavor. I did however omit the steak sauce just because I don't like it. And, after reading the reviews I added 1/4 teaspoon crushed red pepper flakes to the stuffing mixture for some heat. I had not had stuffed peppers since I was a kid (long time ago, I'm 70) my mom used to make lots of economical dishes in the fifties, so we had these often and she would stuff them with just about anything, even left over spaghetti and sprinked with parmesean.....gee that brings back memories, thanks for the recipe.

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Reviewer:

elizabeth32

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: South Lake Tahoe, California, USA

Living In: Falmouth, Maine, USA

Reviewed: Aug. 2, 2010

These were a lot of fun! We followed the recipe for the most part, but replaced the rice in the filling with cous cous (a substitute in a jiffy! no one missed the rice) and used a steak "splash" because we didn't have steak sauce. Gave it a zesty taste that everyone loved. Topped with a bit of cheddar and mozza. We will definitely be making this again. I can imagine throwing all sorts of leftover meat sauces into peppers and baking it now!

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Reviewer:

jennabeanski

Reviewed: Mar. 1, 2010

This was a great recipe. I made it vegetarian by adding Grillers meat substitute and used fresh tomatoes in addition to the tomato sauce and used brown rice. Hubby and kids really enjoyed this! (So did I!)

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Reviewer:

heatherp206

Reviewed: Feb. 25, 2010

I used red peppers for added sweetness, which were absolutely adorable while boiling in the pot! I also skipped the corn, replaced tomato sauce with paste, added some precooked brown rice and piled in a topping of feta cheese. Quite a few changes, but then stuffed peppers are flexible--whatever you think would be good inside there probably will be!

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Reviewer:

Rachxl

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Feb. 16, 2010

Wonderful recipe! I added italian sausage and it gave it great flavor! We will definitely be making this again.

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4 users found this review helpful

Reviewer:

Alexis

Cooking Level: Intermediate

Living In: Hampton, Iowa, USA

Reviewed: Feb. 4, 2010

I used ground turkey which I browned with a little vegetable oil since it does not throw off much fat during cooking. It turned out great - will definately try it again sometime.

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Reviewer:

Marie RT

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

Reviewed: Jan. 10, 2010

Excellent recipe!! I used ground turkey instead of beef and added cilantro and chopped jalapenos. Next time I'll try seasoning the meat with taco or fajita seasoning and sprinkling cheese on top.

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Reviewer:

cjgittens

Reviewed: Jan. 9, 2010

Very tasty! This was a quick, easy, and healthy lunch. We did follow the original recipe, except to keep this vegetarian, we used Morningstar meat substitute instead of ground beef. We felt it needed just a tad more "zing" for us, so we both splashed on a few dashes of hot sauce on it after cooking and it was perfect. Next time I will add the hot sauce into the meat mixture before stuffing the peppers. Will definitely make this again.

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