This is Awesome!! Like another reviewer, I added cheese to the middle and it was fantastic!!! I highly recommend it if you prefer a cheesier filling. Mmmm!
Many the stuffed peppers served at our family table too! This recipe unlike that of ours but made for a nice change of pace for the really nice big peppers I had on hand. Next time around I will go with tomato sauce or tomato soup for a more intense tomato flavor than that of the diced tomatoes. While we all love cheese wouldn't add the cheese on top but layer it inside as one of your previous reviewers. Everyone liked the rice that we too use when we do stuffed peppers. With a few changes this is a good start for a new to us recipe. Made for the Auz/NZ Swap.
I made it exactly as posted except I added a little garlic, some creole seasoning, and instead of putting all the cheese on top....I mixed some in the meat mix to stuff in the peppers. I kept the amount of cheese the same, just split it up a bit! The end result was spectacular. I used half red bell peppers and half green. The red was sweeter, but the green more tender. Both types were a hit. Thanks for sharing!
Nothing beats the memories of childhood. These were wonderful. I used an array of red and yellow peppers which were crisp tender at the end of cooking. Bulk Italian sausage was used instead of ground beef. The recipe was reduced to 4 peppers and prepared the night before and placed in the preheated oven for about 30 minutes. Made for Aussie Swap.
Lovely quick weeknight meal. I didn't add the worcestershire sauce as we didn't have any but I think the flavour would suit this dish really well. I did add a little salt and pepper in step 2. I also added the cheese 5 minutes before finishing cooking so it wouldn't brown too much. Thanks for a great recipe!