I love this recipe, but I do make a few changes. The most important is to use 1 TB light cream cheese per portion; I skip the parmesan, as it doesn't add all that much but the cream cheese makes an amazing difference. I also season with fresh or dried oregano and use El Patio Mexican tomato sauce which has wonderful flavor--much more exciting than plain old tomato sauce. I've made these with the mix of meats suggested or all ground turkey. I don't advise all ground turkey breast, as that's too dry.
I thought this was pretty good. I made some changes according to what I had on hand. I used green peppers, six cloves of garlic, about four jalapenos (hey, I like my spice), chicken Better Than Bouillon with a cup of water, a can of stewed tomatoes instead of tomato sauce, omitted the parmesan and used just ground turkey, no sirloin. It was still a little light on spice for me so I ate it with green Tabasco on top. I also did not use any stewed tomatoes on the top of the peppers, I mixed it all in so the top got really crunchy, which I love! I would recommend using cooking spray on the foil before baking the peppers as mine got stuck to the foil and I burned myself trying to wrestle them off. It's a good, basic recipe to tweek to your liking. I got five servings out of this, amounting to about $3 per pepper, and I used 90% organic ingredients.
I was not that happy with this recipe. Yes I only used ground sirloin instead of ground turkey and sirloin but I don't think that effected the flavor too much. Overall, it was too bland. It needs to be more flavorful or perhaps have more spices in the meat. Not the best.
This was good for a weeknight dinner. I used green and red bell peppers; I preferred the red peppers.
I don't care for stuffed peppers, as a rule, but these were quite good, using the Smoky Marinara recipe from CL, instead of commercial sauce.
I revisited some old issues looking for something new and found this recipe. I absolutely loved it and flavor is outstanding. The parmesan cheese adds great flavor and is not something I'd usually use in a stuffed pepper recipe. I used red, yellow and orange peppers since they are sweeter and not as overpowering as the green. I was also able to use a jalapeno from our garden. Will definitely make this again as it got rave reviews. I served this with some leftover pasta salad and grilled bread.
I picked this recipe because of the cooking technique, but made a few changes because of what I had on hand and to add flavor. I used brown rice instead of jasmine (simmering for 20 minutes before cooling), all ground turkey and, because of the minced jalapena pepper, I added 1 tablespoon hot Mexican-style chili powder, 1 teaspoon cumin, and 1/2 teaspoon dried oregano to give it a decidedly Mexican flair. Stuffing the peppers with the raw turkey mixture and then cooking them resulted in a moist, and delicious filling while the peppers held their integrity, not overly mushy as they can tend to be. Definitely worthy of at least four stars, but that, of course is only my opinion due to the changes I chose to make.
Absolutely amazing! We made a few changes: Orange peppers in place of green. Ground beef in place of meat combo. Subbed jalapenos for red pepper flakes in the mixture. We also used Newman's Own tomato basil pasta sauce. They were SO GOOD I made them twice in one week. Definitely a new weekly staple. The jasmine rice and the chicken broth are an amazing combo.
My new in-laws requested stuffed peppers for their first dinner at our house (I asked them what they would like....they weren't being bossy!) They raved about the meal! Jasmine rice really adds a nice touch.
I made these exactly as the recipe says...SOOO good. I made them for a family dinner with my parents and they loved them too. Best stuffed peppers hands down. I use a thin layer of tomato sauce on the bottom of the pan. Excellent!
I have had a few stuffed pepper recipes and I found that this one was a little bland. I made the recipe exactly as instructed. I think if I can used the prespiced tomato sauce or added fresh herbs into the stuffing it would have been better .
Delicious! I put a little more tomato sauce over top.
This recipe was great. I used different color peppers besides green and also used ground chicken instead of turkey and sirloin. I didn't have any white rice, so I subsituted brown instead and just had to keep it in the oven a little longer than was required for the rice to be cooked. Definitely a keeper!
I always go back to this dish - it is so easy and is a gret comfort food recipe. I add just a hint more salt, maybe 1/4 tspn more. Also, I add some of the last bit of tomato sauce to the bottom of the peppers before I fill them with the meat, I think it keeps in the moisture. ALSO - THESE FREEZE WONDERFULLY. I find this recipe to make about 6 halves, perfect for a 2 person dinner with a couple left over that I individually put into freezer safe tupperware or pyrex. They taste GREAT re-heated.
My husband loved it. I don't eat meat but cook it for him. I used leftover homemade marinara and chicken broth. used adobe spice for meat, and melted mozzerella last 3 minutes. He said it was spiced perfectly and his favorite stuffed pepper recipe. So thank you!
This is one of the best stuffed pepper recipes I have tried! I used red bell peppers and followed the recipe exactly! Whenever a recipe calls for marinara sauce or a tomato sauce I use Barilla tomato & basil spaghetti sauce. Trust me you will not regret it!! These are even better the next day! I'm making them again this week!!
I love this recipe! Its so very easy and soooo very good. It came out perfectly following the instructions, something that doesnt always seem to happen with me. I could have this once a week.
This was the best stuffed pepper recipe I have ever tried. I think it is better than most for two reasons: you don't precook the peppers or the meat. When you steam the peppers and then stuff with already cooked meat, it tends to dry out. This way, the meat actually COOKS in the peppers and everything is nice and moist. Other than using basmati rice and all sirloin, I prepared per the instructions. I served it with sauteed spinach and a salad. This will definately go into my tried and true recipe file!
instead of 1/3 lb of turkey i used 1.25 lbs and it turned out grrreat!!!!
Our son invited us over for dinner at his batchelors pad. He's kind of a novice in the kitchen but he does have real potential. These stuffed peppers were sooo good that I have thrown away my old recipe and from now on will only cook stuffed peppers this way. They were so moist and flavorful. He served a salad with a vinegarette dressing and that was just perfect. The peppers are the star of this plate so you don't have to make too much else.