I followed the original recipe, but made the following changes: I added two cloves of garlic, and some chopped red and green peppers to the ground beef/onion mixture. Instead of the spaghetti sauce, I used the two cans of tomato soup/water misture as found in the Stuffed Green Peppers I recipe. I covered it and baked at 350 degrees for 45 minutes. The peppers were still pretty crisp; this was fine for us, but if you like your peppers softer, you would have to bake longer. Next time, I will bake for at least 1 hour, or precook the peppers. The prep/cooking time for me was much longer than indicated. We really enjoyed this, though -- and will definitely make this again.
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I followed the original recipe, but made the following changes: I added two cloves of garlic,...