Stuffed Bell Peppers

“Mmmmmmm!!!!We REALLY liked this!I veganized it and used a can of vega-burger (Worthington), soy cheese, brown rice, and pasta sauce.I only used 5 peppers and halved them so I had 10 to fill.Worked great!It was so yummy!Thanks so much for sharing!!:O)”

“That was the first time I ever made stuffed peppers…my 4 kids saw me making it and made their minds up that they wouldn’t like it…when it was served they tried it and LOVED IT!!!*I did mix it w/ half ground beef and half sausage.Thanks,Hollie”

“very good recipe! and simple too. this is the first time i’ve ever attempted to make stuffed peppers and i was really pleased with the results!! i substituted hot italian sausage for the ground beef and used vodka sauce instead of regular tomato sauce.turned out great! thanks Laura!”

“Soo good!I use spaghetti sauce and italian sausage instead and it adds tons of flavor. Kids love the filling in their peeper “bowls”.I have used brown or white rice and no one knows the difference.The peppers turn out great every time. I usually 1/2 the recipe but not the sauce.”

“We loved this dish! It was my first time making stuffed peppers on my own without my grandmother and I have to say this recipe is even better than hers. My kids loved it. Thanks so much for sharing this recipe!”

“Loved the tip about parboiling in the microwave…can’t get much easier than that. Used 1 pound of ground beef and 1 pound of ground pork, other than that, followed recipe exactly. These peppers are excellent. Hubby has always loved stuffed peppers but I didn’t care for the meatloaf type filling in most of them. These were easy and tasty..I’ll be using this recipe again. Thanks”

“This was delicious and quick to make. I cut the receipe down because I didn’t need 12 servings.But will make in full this fall for the freezer. Thanks.”

“We veganized this with Morningstar Grillers in place of the beef and Vegan Gourmet monterey jack cheese substitute.Tasty!”

“This is a very good recipe.I have my own recipe for stuffed peppers I’ve been making for years, but I needed to make a larger quantity, and this recipe was perfect!I did keep some of my own seasoning, adding a rounded teaspoon of dried thyme, a few splashes of Worcestershire sauce and some fresh chopped flat-leaf parsley.My timesaver trick is to use a pint of steamed rice from Chinese takeout.It’s two cups of cooked rice ready to go.Thanks for the “parboiling” the peppers in the microwave method. What a great mess-and-time saver! Thanks for a great recipe!”

” I did not have tomato sauce to I used a small can of fire roasted tomatos with I mixed with one foil package of chilli mix spices.I used half in the meat mix and half over the top.I was only making 6 with 1lb meat.I didn’t have cheddar cheese either so I grated alot of Asiago over the top. This was just excellent.”

“I was looking for a recipe like MY mother used to make and this looked very close. They cooked up even BETTER!! They were also quick and easy to prepare. I’m making them again tonight.THANK YOU!!”

“Forgot to rate this recipe!Made it last weekend and it was wonderful!!I used red peppers and brown rice and, the last fifteen minutes, I shredded some mozzarella cheese on top!Delicious!”

“Very good. Quick enough to make for a week night and good enough for company. I also chopped the tops and added to meat. Thanks for a good recipe.”

“Oh wow!I was craving stuffed peppers desperately for some reason; it’s been probably 10 years or more since I’ve had them.I made a few minor changes:I used 1 Tbs Italian seasoning in the meat mixture, and used 2 shallots instead of an onion. I used some freshly shaved Asiago cheese instead of the cheddar, and after the peppers came out of the oven, I added a little more shaved Asiago and sprinkled smoked Spanish paprika on top.I will most definitely make these again, as I thoroughly enjoyed them.Thanks!”

“My husband really loved these, and they were easy to put together.I used jarred no-salt pasta sauce, and halved the peppers before stuffing.I didn’t parboil, but baked them forone hour covered, and sprinkled cheese on top for the last 10 minutes of baking.This recipe is definitely a keeper!I froze 4 peppers, and will bake them soon!Thanks!”

“wow, this one is a definite keeper!easy to make and was even good as leftovers.i substitued spaghetti sauce for tomato sauce, and it was simply delicious!”

“Very quick and easy preparation, but I made a couple of adjustments. Instead of saving the tops of the peppers for later, I chopped up the edible parts and threw them in the beef mixture. I also added some chili powder. However, the taste was still lacking…I would throw in some more chili powder, more garlic, some chili flakes, or maybe some mexican seasoning. Other than the spices, the recipe was spot on!”

“This recipe was good, although I was afraid it would be a bit bland, so I added some red pepper flakes and a few drops of hot sauce to the meat mixture before adding the rice and cheese.It turned out very well.I used both green and red peppers and both were great!”

“This was my first time making stuffed peppers.I cut the recipe in half.The cheese in this was awesome.These were even better leftover the next day!Thanks so much!Yummy! “

“This recipe sounds like it would be a good candidate for your ground beef mastermix #31008 “