Made this recipe the other night, and, I have to admit, I'm glad that I instinctively made changes before I even begun.. First of all, boiling the peppers seemed a bit unnecessary to me- I didn't want my peppers mushy, so I didn't do that. (Great decision, by the way- the peppers came out just the right combination of cooked while retaining that firm texture and crunch that only fresh peppers have!) Also, changed what I put in; along with the proportions (though, to be fair, it depends on the size of your peppers, right?) Instead of the condensed tomato soup, the water, and the whole tomatoes, I added a big jar of extra chunky tomato sauce, since I was pressed for time, mixing it in with the rice right after it was done cooking, and keeping it on low. I also added a bit of cayenne pepper, kept the Worcestershire. Filled the peppers with the premixed beef & rice (made sure it was hot first) and slid into the oven- DID not add any cheese until the last minutes, when I slapped a slice of provolone over each pepper & cranked the oven up to 400 degrees; when the cheese was melted to the desired consistency, the peppers were done! A tip: if you are like a few members in my family, and you really like these with a strong tomato taste, a lower sodium, easier solution than condensed soup would be tomato paste--because the worst you have to do is add a little water and boil it off if you feel you've added too much, and it really gives you the most flavor for the least effort.
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Made this recipe the other night, and, I have to admit, I'm glad that I instinctively made...