I get the impression this was from a guy who doesn't cook much, but wanted a recipe online with his name on it. The whole idea behind using instant rice is being able to cut way back on cooking times. So the simmering for an hour and a half isn't necessary. Using real uncooked rice, maybe, but with instant rice, cut about an hour and then some, off of this cooking time. With instant rice, you wouldn't really need to even cook it separately, because it would adequately cook if it was added to the other items cooking together. You would want to add about the same amount of water as you add rice. Also, I have never pre-cooked the peppers at all. The time in the oven cooks them just fine. Drop an hour plus cooking time, don't precook the peppers, and add the rice dry to the other ingredients that are simmering. You'll be done about 1 1/2 hours sooner. I also have to question the addition of the cheese to the simmering items. Why? Adding just enough shredded cheese to the top of each pepper would work just fine. Finally, I used one half of this recipe because it looked like way too much. It was. I was able to fill 5 large bell peppers and still had enough to let my dog try a dish of the stuffing. That makes me wonder if the "cook" even tried to make this or if he just took bits and pieces of other recipes to make this one up.
Was this review helpful?
0 users found this review helpful
I get the impression this was from a guy who doesn't cook much, but wanted a recipe online...