I made this in the slow cooker (8 hours on low) My husband had been hinting that he wanted me to make stuffed peppers. I kept ignoring him because I had never tried stuffed peppers and couldn't imagine it being good. Well, let me tell you, I think I liked it more than he did. I will make this again. Thank you
This is soooo very tasty. It's been ages since I've made stuffed peppers, and it couldn't have been easier. Loved the idea of baking in the roasting bag. The soup I used was Campbell's Tomato with Basil and Oregano. Worked so well. I've frozen three of the peppers for later use. Thanks Tom for sharing your wonderfully delicious and easy recipe.
I made this recipe a few days ago. It was an easy and fun recipe to make. The cooking bag really cut down the cooking time as well. I will make it again, but next time I will add some spices as I think it needs just a little more kick as far as flavor goes. This would be a good recipe for company. Thank you!
I really liked the filling...it was super easy to make. I didn't use the oven bag however and these things took a LONG time to cook. They were easily in the over for an hour and fifteen minutes and were still a little crisp. Next time I will put them in the crock pot and cover with sauce and let them cook on low for 4-6 hours...I think that will do the trick and be easier...Oh, and I used brown rice instead of white...
These are even better than my mother-in-laws and that is saying something, especially coming from my husband! I also made these in the slow cooker. Came out fabulous!!!
This will be my "go to" stuffed green pepper recipe! My DH said these were the best peppers. The oven bag does the trick. It does need more zing. I added some w sauce b/c coljohn below said it need a little more flavor. I did not use bacon so this may do the trick. Thanks Tom Lambie:)
This recipe is excellent. I followed it pretty closely. The only differences were that I used a little salt and pepper when cooking the beef and onions and I used a pouch of Uncle Ben's Brown and Wild Rice mixed directly in the beef mixture. I have not used oven bags before, but I believe these are the key to the recipe - the peppers are tender without being mushy. This is a wonderful way to take advantage of fresh peppers - I used green, red, and orange peppers from my container garden.
My husband and I LOVED this recipe. The only substitution was mozzarella cheese instead of cheddar. The peppers were tender-crisp like my husband likes. When I microwaved leftovers the next day the peppers were far more soft and tender, just the way I like it. We made this about 2 weeks ago and I've been craving it ever since. Tonight I'm making a triple batch so I can have some on hand in the freezer.
These were absolutely delicious. They are great sprinkled with dried red chili flakes. The leftovers taste just as great for lunch the next day. Thanks for the recipe!
My husband is crazy about these. He claims that they are the best stuffed peppers that he's ever had. I didn't put the bacon on them but he didn't care, loves them anyway.