4 Reviews

Thanks Caroline! This has become the most requested dish around here. I've made it with just ground beef when I didn't have pork and it still came out great.The one change that I made was I cook the rice (not all the way). Sometimes I double the recipe and put half the meat mix in the freezer for the next time we want peppers,this works out great.

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gene bean March 24, 2007

Simple and tasty, as well as low-fat and healthy. My whole family enjoyed. I subbed elk for the beef, used wheat breadcrumbs and extra garlic, and would probably add a little basil and thyme next time. I used the higher amounts listed for the ketchup and rice and will go for the lower amounts next time (definately on the ketchup and probably on the rice). Good comfort food. I will make this again. Thanks for sharing.

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littleturtle March 15, 2007

Caroline, I just had to try this recipe seeing that my name was on the heading. I have to say that this is a wonderful recipe. I doubled the recipe and stuffed 4 green peppers and 4 red peppers, simmered them in boiling water until just firm-soft, then stuffed and baked them. I love the sauce that goes on top of the peppers. We really enjoyed them for dinner tonight. Thank you so much for posting this great stuffed pepper recipe, this is a keeper for sure!...Kitten:)

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Kittencal@recipezazz September 06, 2005

This is very simple and very good. My DH loved them. I used whole peppers as that is the way my Momma used to fix them, and adjusted the cooking time from the original 30 minutes to a couple of hours and they turned out wonderful. Thanks to both of the chefs that contributed to making this a very simple, delicious dish.

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NoCookDonna September 04, 2005
Parmesan Beef Stuffed Bell Peppers