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This was very good. I added a 1/4 cup of grated parm cheese and a couple of shakes of worcestershire sauce. I baked it covered for 1 hour and then checked for doneness with an instant read thermometer, they were done at that point. Then I upped the oven to 425 and topped the peppers with sauce and grated parm, returned it to the oven for about 10 minutes. I didn't use cheddar because I like my peppers to have an Italian flair to them.

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Riverside Len August 15, 2009

This recipe is good however to reduce the cooking time I suggest browning the meat first and quickly saute the onions and garlic. You could also reduce the ground beef to 3/4 LB and add 1/4 LB of Italian Sausage for add flavor. Once you brown the meat and saute the onions you will only need to cook the peppers for 45 minutes, you can begin cooking the peppers unstuffed while browning the meat. You could also substitute the chedder cheese for parmigiano reggiano cheese!

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Chef HMan November 17, 2008

This is an excellent recipe. I seeded the peppers and filled them. My DH loved this. Thanks for a great, easy recipe.

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maryL in Canada October 25, 2009

Definitely want to cook the time listed. I like mine slightly crunchy, so I did it the 90 minutes, added cheese, and cooked 20 minutes. Didn't cook the last 10-15 minutes. The filling was good but needed something a little more. I might mix the sauce in with the mixture than pouring on top next time.

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carlamoose May 27, 2009

Let me start by saying that I don't like stuffed peppers. But these were fabulous. I made ahead and froze. I wish I would have looked at the directions more carefully, though. I didn't realize how long they had to cook for so I improvised. Cooked them for 1 hour at 400 and then uncovered and upped the heat to 450 for about 20 minutes. I didn't have any cheese so I omitted that but I didn't miss it at all. The peppers were extremely tender and the flavor was amazing (even warmed up the next day). Thanks so much.

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Bekah49036 May 24, 2009

This is a favorite among our family and friends. Very easy to make. We're not big fans of onion, so I only use about 1/3 of a sweet yellow onion, and we add parmesean cheese at the end instead of the shredded cheddar during the process. Think it requires a bit more salt & garlic than here. Still, very good!

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Serenity1205 April 24, 2009

I made a large amount of these last fall when all sorts of peppers were on sale. My daughter took some away to school and put just one in her little crockpot with some tomato sauce and it was ready for her at the end of the day. We have enjoyed these at home too and I will definitely be stocking up again this fall. thank you

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pickles_ca April 17, 2009

This recipe was good. I used green bell peppers instead of red because they were on sale and added chili powder and mozzerella cheese. It turned out great. Thanks for the post.

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Rodeocowgirl February 26, 2009

This was a wonderful recipe!! Very flavorful!!!! I used orange and red peppers and provel cheese (its a St. Louis thing). My husband loved them!!! Thank you.

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jaxban November 16, 2008

Very easy without having to boil the peppers! Great taste also! I substituted sausage for the meat since I was out of ground beef and the whole family loved it! I spiced it up just a bit also with some crushed red peppers. Definitely will make this again!

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SueMomof5 October 13, 2008
Baked Stuffed Bell Peppers