I love these. It's hard for me not to eat the filling before I even put it in the peppers!!

WOW! This is a keeper. My variation was I used uncooked wild rice,a little over 1/2 cup, and increased covered cook time by 10 mins and uncovered by 5. It turned out wonderful.

very flavorful. Family loved them. Easy to prepare. I used 1/2 pound of lamb.

I used red bell peppers. I used tomato soup in the mixture and cooked in the microwave for convenience and quickness. Yummy, totally yummy flavors.

Lamb is a bit of a unique taste, but my husband loves it so I tried these peppers. I used double the sausage and less rice. I diced the tops of the peppers and added them to the stuffing. He loved it! He said it was the best meal he has had in a long time. Next time I will take another reviewer's suggestion and use quinoa instead of rice, and will use a can or two of stewed tomatoes instead of the sauce. I had plenty of stuffing - not enough sauce or peppers, due to doubling the sausage. I did cook the peppers for a few minutes first in salt water. We like them a bit softer. This one is a Keeper!

Thank you! This is a solid recipe, with Greek flavors that blend well for the uninitiated, but with plenty of room for a confident cook to play. I have made stuffed peppers plenty of times, usually with beef and Italian seasoning, and I have been unimpressed. Using lamb changes the whole story, and I will only stuff green peppers with lamb from now on! I used quinoa (because I have been cooking with rice constantly lately), and even while cooking the quinoa beforehand, it's aroma made me feel that mixing it with lamb was a perfect match. I was not wrong! Also, my peppers were so large that I only used 4, and I had some room at the top after stuffing. This gave me a nice moat in which my tomato sauce could eddy, without spilling much into the pan. Uncovered, they cooked for about 1 hour and 15 minutes at 350F to reach 170F in the center. The resultant browning on the top made me want to sprinkle some mozzarella cheese, so I did and that was a nice topping (even it that is not Greek :). ***One thing that I thought was super special, because of my own mistake, was that after I stuffed the peppers, instead of mixing the lemon with the tomato sauce, I squeezed the lemon directly onto the meat mixture in the peppers. This resulted in a yummy lemony layer that was a big tasty surprise! I highly recommend!!!

Big hit! Alterations made; reduced rice to 1/2 C added diced zucchini, I also pre-boiled the bell peppers (dutch oven in about 2 inches of salted water while I was chopping the vegetables.. about 5min med burner) I also used a pound of Lamb and had to pour the extra fat out of the fry pan. Next time I would cook lamb first and skip the olive oil.

These were fabulous. I loved the suggestion made by another reviewer to cut the peppers top to bottom to make 'boats'; I thought the presentation was much more attractive, and you get a better ratio of filling to stuffing. Used red bell peppers because I don't like green ones that much; otherwise followed recipe pretty faithfully. I did add about 1/2 of a lemon's worth of zest to the filling -because we're big lemon fans - which was an excellent plan, but would've still been fine without.

I would give this 10 stars if I could; I am an accomplished cook in various ethnic cuisines and this was by far the very best stuffing I have ever had. Just the two of us ate the entire recipe in 2 dinners. I then make another batch and stuffed everything I could lay my hands on - zuchinni, yellow squash, "koosa", cabbage, even some poblano peppers - excellent in all of them! I used my own homemade tomato sauce and maybe that made it even better, hard to know. Thank You for posting your recipe!

I had a ton of green peppers from the garden, so I made this. Suggestion: Use pie tins for baking these, it holds the sauce in the bottom better and makes it easier to baste during cooking. Took about 1.25 hours for the green peppers to get soft.