Reviewed: Sep. 30, 2006

VERY GOOD!!! the only thing is, I asked 5 people at the grocery store what "Lentil Couscous mix" was, and believe it or not, NOT one of them knew?? so I bought a lentil rice mix instead, which worked just as well and was fantastic!

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41 users found this review helpful

Reviewer:

JustShar

Reviewed: May 28, 2001

Just to be a bit more clear, the top five green peppers are not chopped, they are halved, gutted and cleaned. The two jars of spaghetti sauce are: 28oz is Ragu green pepper and mushroom sauce, and the 16oz is Hunt's Special Ready sauce. I save about a quarter of the sauce without the cous cous and spoon it around the peppers. Like I said, its a very meaty meal! ;)

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35 users found this review helpful

Reviewer:

CATJENKINS

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: New Holland, Pennsylvania, USA

Reviewed: May 24, 2005

I love these peppers. I made a some of changes: 1) used about 12 oz of cheese--half I mixed into the stuffing, and other half was sprinkled on top; 2) could not find tomato lentil couscous, so I used the parmesan/garlic/olive oil couscous I had on hand; 3) Instead of 2 jars spaghetti sauce I used 1 jar sauce, and 2 cans stewed tomatoes; 3) Used 1 pound ground round and 1 pound hot italian sausage; 4) Used green, red, orange and yellow bell peppers; 5) Since filling looked very soupy, I sprinkled Italian breadcrumbs over filling, just before sprinkling with cheese (hoping breadcrumbs would absorb some liquid) This was very good the first night (but I was not bowled over--would have rated this a 3 star recipe). However, after sitting in the fridge overnight, the flavors melded, texture firmed up (filling was not as soupy as it was the first night)--these peppers were absolutely fantastic as left-overs. My suggestion is to make these 1 day ahead of time so flavors/texture develop. Next time I may add some sun-dried tomatoes and mushrooms--and lentils! Thanks--you've made a stuffed pepper lover out of me. :)

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33 users found this review helpful

Reviewer:

TSR3

Reviewed: Jul. 26, 2008

These are delicious! I would like to suggest that to make the peppers a little less crunchy, I parboil the peppers first in boiling water to cover for 4 min. Instead of pasta sauce I used regular tomato sauce and/or a canned petite diced tomatoes.

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22 users found this review helpful

Reviewer:

CURLYGIRL12760

Cooking Level: Expert

Home Town: Bloomsbury, New Jersey, USA

Living In: Cromwell, Connecticut, USA

Reviewed: Jan. 4, 2006

Very Good, peppers could have been cooked longer. I suggest cooking the peppers to the tenderness you like and then adding the cheese the last few mins in the oven. I had to take my peppers out sooner than I would have liked so the cheese would not burn.

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18 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

Reviewed: Jul. 19, 2007

So delicious. I made one change: I used 1.5 lbs of spicy Italian sausage instead of the ground beef. I also waited until the pepper tenderness was to my liking before adding the cheese in the oven.

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16 users found this review helpful

Reviewer:

Liz L.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Feb. 25, 2007

I ate it all.

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9 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Silver Spring, Maryland, USA

Reviewed: Jan. 27, 2011

The stuffing inside of the bell pepper was the best I have had so far. My whole family loved the stuffing. The bell pepper was really crunchy, which we don't prefer. I will probably add a little bit of water to my meat mixture and cook longer, for probably an hour at 350 degrees next time or follow anothers advise and boil for 4 minutes covered just to soften up a bit. Plus, if it is cooked for an hour, make sure to add the cheese on the last 20 minutes. I did not use a cut-up bell pepper in the mixture and I substituted ground beef for ground turkey. Really good!

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8 users found this review helpful

Reviewer:

fulsome-cooking

Cooking Level: Expert

Living In: Clovis, New Mexico, USA

Reviewed: Nov. 7, 2005

Excellent recipe!! Followed recipe to the T and was lucky enough to find the tomato lentil couscous mix. I did use Ragoo extra chunky mushroom sauce which complimented it perfectly. I had 5 large bell peppers to stuff and had enough stuffing for about 4 more!!! Will definitely make again.

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8 users found this review helpful

Reviewer:

Drgngrl

Reviewed: May 26, 2005

Yum! I did change the recipe a bit, too. I excluded the chopped pepper in the filling, added some Italian breadcrumbs and some diced tomatoes. I also used wildmushroom and herb couscous and it was fabulous!! So easy to make and like the previous poster thought - better favors on the second day. Can't wait to make this again.

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8 users found this review helpful