Loved the recipe, but had to change up a bit. Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn. I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs. Yum !!!!
These were quite easy to make and the coloured peppers looked lovely on our plates. I needed to use a bit more water than shown on the recipe, to cook the rice, but just kept adding more until it was tender. For a bit of spice, I added some chopped chillies as well as some fresh rosemary from our garden.
I added spicy rotel in place of the diced tomatoes. I also added some chopped jalapenos and a few tsp of hot sauce. We like things spicy around here.
Got this same recipe out of the Better Homes and Garden cookbook many years ago and have been using ever since. I use canned diced tomatoes with oregano, garlic, and basil instead of adding dried spices. Also use minute rice. Turns out great!
These days I'm a little hesitant to rate recipes because I don't ever follow them exactly, I just find the one that suits me the best and then I use it merely as a guide line. This recipe is the one I used as a guide line for dinner last night and I was really pleased. Instead of canned tomatoes I used a mixture of tomato sauce and ketchup...some Worcestershire sauce...some garlic powder...some Italian seasoning...I browned the meat with some dried onion and fresh garlic...I used a microwave pouch of rice...You see where I'm going here...but this is the first time I parboiled the green peppers per your instructions and I was like "Aha!" this helped a lot! Also I used shredded parmesan both in the mixture and on top. Thank you for this recipe!
These were very good. I had some large green peppers and knew I was going to make stuffed peppers with them. I chose your recipe and am very glad I did. I doubled the meat ingredients, filled the 6 (very large) peppers and put the remaining mixture in a casserole. We loved these. The peppers were nice and thouroughly cooked. Thank you for sharing we will use this recipe again.
I've made a number of stuffed peppers over the years and these are by far the best. My DH who doesn't like green peppers and usually only eats the stuffing, ate the whole thing. This recipe is definitely a keeper.
Excellent! My alterations: red and orange bell peppers instead of green; chicken instead of beef; minced dried onion instead of fresh (less dried onion than is called for with fresh); Italian stewed tomatoes instead of plain diced tomatoes; mozzarella cheese instead of cheddar. Two thumbs up from very picky DH!!! It's going on my permanent rotation! BTW, it takes at least 50 minutes just for cooking rice and bake time. Then add prep time and browning meat. Red & orange bells make it a sweeter dish! Absolutely superb!
Thanks for sharing the great recipe. I added Puerto Rican spices to it and my guys were blown away and want me to make it again. I left out Worcestershire sauce and added Adobo, Sazon, Sofrito, a little bit of fresh baby spinach and fresh minced garlic. Also used green and red bell peppers.
This is absolute comfort food. My best friend's sister made these for our dinner party, and they were yummy!!! And...I have one for lunch today, so this makes me quite happy! We added a bit more worcestershire sauce in lieu of extra salt, perfect! Thank you for the great recipe!