I have ditched every other recipe for stuffed peppers; I stick with this one! I love that it takes so much less time to do! (I also HATE green peppers but LOVE red ones...) As the recipe point out, don't be afraid to make swaps. I have used a boxed rice/quinoa/grains mix before and it's worked fine; just make sure you buy a brand where the seasonings are in a separate packet, and ditch the seasonings. I also use a "meatloaf mix" our commissary carries; a mix of beef, pork and lamb. It's a little fatty so it takes longer to drain it, but it's awesome. I always hated stuffed peppers growing up, but now I LOVE them!
Loved these peppers! Like others, I used some hot Italian sausage in addition to ground beef. I also used smoked paprika. Yummy!
My family and I found it bland even though I added minced garlic to the onion and used two hot Italian sausage links, taken out of the casing and chopped, in addition to the ground beef. I like the overall method but I think the flavors as a whole need some oomph.
We love these peppers! The sauce on top is so good, and they are perfect for leftovers. I also cooked my peppers in the oven for 15-20 min at 425 before stuffing them (instead of the microwave). For the filling, I made the following alterations: I used one pound of italian turkey sausage instead of beef; I used about 1 cup of cooked brown rice; I added one cup of chopped zucchini and chopped the pepper tops and sautéed it with the onions to increase the veggies in the filling. And I used the entire jar of pasta sauce (2.5 cups). I was able to fill 6 small-med peppers and still have about 1/2 cup of leftover filling, which my 3 year old loved for dinner. We will make this again, and might even add in more veggies next time!
I substituted regular paste sauce for prego's light smart paste sauce and the grated fresh Parmesan cheese with fat free mozzarella to add guilt-free creaminess to the dish :)
Made with jasmine rice. So easy and delicious!
Easy and delicious! stuffing also works in a ramekin. My mom and dad loved them.
Very good reviews from family. I microwaved the peppers for three minutes. Some only wanted half as the peppers were kind of large. Great flavor! Will definitely make again. **Made these again. I do use a whole pound of beef. I don't use boil in bag rice, but leftover, so estimate about1.5 cups. I cut the peppers in half lengthwise, microwaving for 2 min and easily filled 8 halves without changing any other ingredient proportions. This will go into our favorites category!
Excellent recipe. I have made these several times and they are great. For a change, I made them with Israeli Couscous (the larger couscous) instead of rice and they were awesome!! They also make a great party appetizer if you use the mini peppers that you can get at publix or Sams club. Just cut them in half, seed them and fill them with the filling, I also topped the minis with a little mozzarella cheese and baked. My guests couldn't get over how wonderful and I couldn't believe how easy it was.
This is quite tasty and healthy. I made 2 cups of rice and it was enough filling for 5 peppers.
Was GREAT!!!! The only modification I made was that I used a pinch of cinnamon and clove in place of all spice. I also added salt and pepper to taste to the beef mixture.
This was a great recipe. I added 2 cloves of garlic to the ground beef. I didn't have allspice so used black pepper, cinnamon, and nutmeg but the nutmeg taste was too strong. I don't think I'll use the allspice or this substitute next time. Also, microwaving the peppers for 2 mins wasn't enough as they were pretty tough. I will definitely make this recipe again with some minor tweaks!
I love this recipe. It is one of our staples. I am too lazy to stuff the peppers though so I cut them into big chunks and cook it all in the skillet together at the same time without steaming them first. I also use ground turkey. If serving for company I would stuff the peppers since the presentation is nicer but for a everyday meal don't bother.
So, so good! I add some cinnamon and nutmeg to the beef mixture to make it taste Middle Eastern - then I serve with laban (plain yogurt). It's amazing! Even better the next day too!
I have been making this recipe since it came out in January 2003, and it has always been one of my favorites. I increase the wine to 3/4 cup and the pasta sauce proportionally to finish the jar of sauce because I like the extra sauce. It's true these are not your momma's peppers, they a whole lot better!
We ate it and we'll eat the left overs but I will not make it again. Used leftover Jasmine rice and think that was a mistake. Added garlic and chopped bell pepper to stuffing mix for extra flavor. Really, the spices just didn't work for us. Used a nice Merlot but didn't care for the wine in this at all. Shame to use expensive parm cheese because you really can't taste it - think a sharp cheddar would be better. Also, our peppers were undercooked. Not your Mamma's peppers at all.
Like others, I added garlic to the stuffing (because I add garlic to just about everything!), and absolutely loved the result. The sauce didn't seem to go very well with the stuffing, and the peppers did not hold up as well as I would have liked, so I think next time I will cut the peppers into big pieces, saute them, and mix them into the stuffing to make a "deconstructed" stuffed pepper casserole!
I usually don't do red sauced stuffed peppers but this was good. First, I used 1lb of hamburger. Cooked up 1/2c dry rice. Used 4t dried parsley. Added a garlic clove and diced up my pepper tops. After taking out the sauce for the topping I used all of the remaining tomato sauce in the filling. This stuffed about 3 large peppers and 2 small peppers with enough left for another large but instead my son just ate the filling. Will make again but I don't care much for green peppers, will use red/orange/yellow.
Oh, my gosh, my husband and I loved this recipe, and we don't even like peppers! I used red and yellow peppers and took the advice of other reviewers and used brown rice and added 1/8t garlic powder. Also, the sauce I used was Ragu tomato, garlic and onion. I had the leftovers for lunch today and it was just as good the second time around. I will definitely make these again!
these make such a fun presentation! i stuck my peppers cut side down in the oven (at 450) for 15 minutes (instead of microwaving) while my old fashioned (not boil-in-a-bag) rice was cooking. i ended up using about half of the rice the recipe called for and it was the perfect amount to fill 4 peppers. i also used the entire jar of spaghetti sauce (2 1/2 cups instead of 2) because i didn't know what to do with the last 1/2 c. very easy recipe, not much mess, filling and tasty. served with a tossed salad.
The only modification I make to this is that I always jazz up my pasta sauce. I buy the fat free bottled kind and I put 2 cups in a saucepot to simmer with some onions and garlic I've let sweat for a few minutes on their own. Then I add some salt, pepper and fresh herbs, bring it to a boil to combine the flavors and then down to a simmer while everything else cooks. I take out 1/2 cup as it says above and then add the wine to the remaining 1 1/2 cup, bring it to a boil again and then letting it simmer again. I do this because I like the concept of fat free sauce but it's bland.
This recipe was fabulous. I did make a few minor changes. I omitted the wine and just used regular pasta sauce. I also added mozarella cheese and parmesan to the meat before stuffing the pepper. It was so easy and delicous. It actually was enough meat to stuff five peppers. Low cost meal with big taste. Enjoy