5 Reviews

Very good recipe. You do not have to cook the rice first when using Minute Rice. I have made my recipe for years and I was taught to use Minute Rice, UNCOOKED. It cooks within the meat mixture to a very tender texture while in the oven. Try it. You will save time and end up with the same results and one less pan to wash.

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la cucina chef February 24, 2014

This made a good dinner for us tonight! Thank you for sharing! I will make this again! To suite our tastes though, the next time I'll make the following changes: 1) Microwave the peppers for a couple of minutes to soften them up a little more. 2) Add more salt, maybe 1/2 teaspoon or even a bit more 3) Add another can or two of the tomato soup. 4) Bake in a deep bowl {we like ours really soupy}. *I would suggest using a lean ground beef.

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Fox Hollow February 15, 2013

A lot of things really don't work out well with this recipe. I would not recommend it. You can cook stuffed peppers in so many ways that will take less time and come out better. I have always mixed the soup in instead of just pouring it on top of the peppers, pre-cooked the meat some, and added more seasoning. I was unaware that this was a slovak food, but perhaps that is the reason this recipe is so strange compared to what I'm used to which is tex-mex/american. Surprised that you could mess up such a simple dish.

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parks.settle March 17, 2015

Was excellent! Thank you for your recipe. I used Red Yellow and Green peppers for a little flair and color and turned out amazing!!!!!!!!!

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TheUtlimatBeginner June 04, 2008

Used to fill 4 huge peppers but should have doubled the sauce. Next time I'll top off with cheese. Thanks for sharing.

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Julie B's Hive August 30, 2007
Mom's Best Stuffed Green Bell Peppers