Reviewed: Jan. 29, 2012

d-lish! dont bother cooking the veggied first. I topped the peppers with olive oil and a can of spicy tomatoes with garlic. uuuummmm... getting hungry again.

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Reviewer:

Christine-CanadianCook

Cooking Level: Intermediate

Home Town: Harrow, Ontario, Canada

Living In: Amherstburg, Ontario, Canada

Reviewed: Feb. 8, 2011

thank you, thank you, thank you for posting this recipe. It is so much like what my mother made for use regularly when I was a little girl. It is a great meal on a cold evening. I prepped it the night before and my husband put it on to cook when he got home from work. We topped it with sour cream. YUM The only change I wil make in the futute it to replace the tomato juice with sauce to create a thicker sauce.

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Reviewer:

Esther

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

Reviewed: Nov. 11, 2010

[UPDATE] I follow this recipe exactly as written almost everytime using Uncle Ben's Converted Rice and have never had any issues with the rice being crunchy on top and mushy on the bottom. The only thing I have done differently is twice I used a little V-8 with the tomato juice (I wanted to finish an opened bottle of V-8). My suggestion for those who have had rice issues is to make sure your peppers are wedged into a single layer in your pot OR weigh them down with a plate or steemer basket so that there is at least 2" of sauce covering them. When I "stir" them, I am usually just making sure they are still covered and sometimes move them around the pot like a carousel. My extended family asks me to make these several times a year for our monthly Sunday dinners and they bring large empty yogurt containers to take any home that survive dinner. All generations of my extended family have been eating stuffed peppers their entire lives and without exception, they believe these are the best they have ever had. I have been asked for this recipe so many times that I have it saved on my computers at work and home so I can forward it upon request.

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Reviewer:

GWENMBELL

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Oct. 15, 2010

For years I have searched for a stuffed pepper recipe that was waht my grandma used to make.....and this is it. It is very very easy...I did add 1 can of diced tomatoes wih chilies.......it was tasty and homey.....nad just like my grandma used to make...the ultimate comfort food......

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Reviewer:

maivdb

Reviewed: Apr. 1, 2010

Turned out great!! I cooked mine in my pressure cooker for 20 mins. Will make this again :)

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Reviewer:

Babs2506

Reviewed: Jan. 21, 2010

Perfect! Just like my Croatian grandma used to make. The only thing I don't do is sautee the onions, but this is the ONLY stuffed pepper recipe we like.

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Reviewer:

Laura

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Chandler, Arizona, USA

Reviewed: Sep. 29, 2009

this was really good and exactly what I was lookin for. the only thing is the sauce needed seasonig which i didnt mind playing around with it

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Reviewer:

callahan30

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Reviewed: Sep. 21, 2009

I made these in the crock pot (7 hours on high). The second time I made them I added uncooked soaked yellow lentils and hot spices to the meat mixture, and threw some dried chilies and fried onion and garlic in the tomato-juice sauce to give the dish more flavor.

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Reviewer:

Mrs. J.

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 1, 2009

YES! This is how I always had stuffed peppers growing up as a child! I used minute rice and they didn't turn out mushy. I only used 4 peppers stuffed and made the rest of the meat mixture into balls and cooked them in the juice. Made a nice gravy we poured over mashed potatoes. Thank you!

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Reviewer:

Terri M

Cooking Level: Intermediate

Reviewed: Jul. 12, 2009

I live in Hungary and this recipe is pretty close to what you will find here. I used standard hungarian yellow/green peppers and if you lay the pepper down longways into the pan, the rice should cook evenly. I didn't pre-cook the rice and they came out perfectly (about 2.5 hours). Also, keeping with Hungarian taste, I used ground pork. Would also be great with slightly hot peppers.

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