Par-boiling the peppers really makes this recipe shine! No more too crunchy pepper with overcooked filling! I use more seasoning than this recipe calls for - I like to add a bunch of Italian seasoning to the beef mixture. I also prefer using pre-cooked frozen rice rather than uncooked rice whenever I can find it. Then you can shorten the time the mixture simmers before adding it to the peppers. I also like to mix my favorite spaghetti sauce into the beef/rice mixture in advance rather than pouring a can of bland (and super salty!) tomato sauce over the top.

Reviewed On: Oct. 8, 2012

10 years ago when I was spending my first holiday season away from family, I discovered this recipe and decided to try it for Thanksgiving. It was SO MUCH BETTER than my family's traditional turkey recipe that we've never gone back. Since then we've had a number of holiday guests who have made it their own as well. I do use more butter and seasoning than the recipe calls for, but it's an excellent basic turkey recipe that you can adapt based on your taste & turkey size.

Reviewed On: Oct. 8, 2012

Yum! This recipe is SO GOOD! I've done it with & without the onion, with white onion as well as red, with a bit less sugar and it's good every time. It does indeed taste like sweet restaurant coleslaw and is my new go-to recipe for coleslaw.

Reviewed On: Oct. 8, 2012