I doubled the rice (to 1 whole cup), used tomato sauce instead of tomato soup, and 1 small can tomatoes and green chilies (Rotel) instead of whole tomatoes due to personal preference. Then instead of baking I layered the stuffed peppers in my crockpot, poured the tomato sauce over them, and cooked on high for about an hour. The green chilies gave it a kick, and the crockpot meant I didn't have to heat up my house with the oven. I served with sour cream to tone it down for my husband, who doesn't like as much spice as I do.
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I doubled the rice (to 1 whole cup), used tomato sauce instead of tomato soup, and 1 small can...