Hubby and I both loved this recipe, but the kids picked around the bell pepper and just ate the meat/rice mixture. I added 1/2 can peeled and diced tomatoes to the meat/rice mixture. I followed some reviews and steamed the bell pepper halves in boiling water for 5 minutes before stuffing them. Afterward, I stuffed the bell peppers halves with the uncooked meat/rice/tomato mixture, and poured a layer of spaghetti sauce in the bottom of the 9x13 inch pan, then baked at 375 degrees for 1 hour 10 minutes, until no pink remained in the meat mixture. Finally, I topped the peppers with shredded mozzarella cheese and baked another 10 minutes. By baking the meat in the peppers instead of pre-cooking it, this allowed more time for the bell peppers to cook, thus softening the skins a little more. Very nice blend of flavors. Will definitely make again sometime.
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Hubby and I both loved this recipe, but the kids picked around the bell pepper and just ate...