8 Reviews

Flavor was good, not too difficult to prepare. These were my first stuffed peppers and to me it was just TOO much pepper for me, I dumped the second one out and only ate the filling.

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Love to Eat!! August 07, 2009

Hello there! :) I made this last night for dinner. It was a huge hit! I have to say, I forgot to use the Worcestershire sauce and parm cheese. That wasn't intentional, since I had both. I think I was just in a hurry. Parsley cut her peppers length-wise, so did I. I have done that for a couple years now. For me, they are easier to serve that way. I cooked my rice in beef broth, with a little garlic powder and italian seasoning. After that was done, I added chopped stewed tomatoes, since that was all I had on hand, and a bit of tomato sauce.. not much though. Something else, I didn't cook my peppers before hand. After I stuff them, I like to add some water (about 3/4 of an inch from the bottom). It seems to cook the peppers more evenly. I added a bit of cheddar cheese to the top of the peppers about 5 minutes before they came out of the oven. On the side, were roasted potato slices. Thank you so much for the yummy recipe. Next time I make it, I'll make sure to add the things I forgot to include.

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VickyJ July 19, 2009

I didn't have meat on hand so I used TVP soaked in beef broth, it still turned out very well. This was really great, and I'm not usually a stuffed pepper fan... I came looking for a recipe that didn't involve tomato paste and sugar, and this was excellent.

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Ophirmom September 14, 2008

Definitely well-seasoned as the title suggests! Very tasty! The only thing was that the filling mixture seemed too "sticky" at the end of simmering. I remedied that by adding 8 oz of tomato sauce (and a pinch of sugar) and it was just right. I sprinkled a little of that parmesan on top of the stuffed peppers before baking. I cut my bell peppers the long way and stuff them...... just to get smaller, more kid-sized portions. I'll certainly use this recipe again and just continue to add the tomato sauce and sugar. Thanx so much for sharing this!

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*Parsley* August 11, 2008

Luby, this was wonderful! The only change I made to the recipe was omiting the cooked rice, just because my husband doesn't like rice in his stuffed peppers. He's strange! Anyway, I thought it was delicious and loved the flavor. I will definitely make these peppers again. Thanks Luby!

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Kim D. March 11, 2008

I served this for company the other night, and it was well liked by all. I did make a few changes. I used ground turkey and Italian chicken sausage instead of hamburger and I used Italian blend cheese instead of cheddar. Also added a can of tomato sauce to the mixture. Thanks for the wonderful recipe!

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TheShields April 03, 2006

This is a really good recipe, I've made it probably half a dozen times now. A really yummy variation is to use chicken cut into 1/2 inch cubes instead of beef, use about 4-5 sundried tomatoes halves (reconstituted if dried) instead of the canned tomatoes and reverse the amount of cheeses (use 1 cup parmesan and 1/3 cup cheddar).

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Menguin March 21, 2005

This recipe is somewhat time-consuming, but pretty easy to make and *definately* worth the time! My husband and I like really spicy food, so I trippled the garlic and cayenne, and I also added 1/2 - 3/4 tsp. red pepper flakes! The only problem that I had was that we only had diced tomatoes here, and without thinking things through, I drained all the juice from the can. Not having any tomato sauce on hand, I ended up just adding some water later.

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krekel13 July 17, 2003
Seasoned Stuffed Bell Peppers