By Andi of Longmeadow Farm on March 28, 2007
Photo by Redsie
Photo by Redsie
"This recipe does not include rice, but you are always welcomed to add this ingredient."
Serving Size: 1 (287 g)
Servings Per Recipe: 4
"Very, very nice! The spices in the meat mixture are just right and the tomato topping is excellent. Next time, however, I believe I will add about 1/3 cup of raw rice, as I found them to be a bit too "dense". The only thing I did different was NOT to blanche the peppers, and they turned out beautifully. I sprinkled the insides of the peppers with a bit of salt and turned them upside-down to drain. I plan on doing this recipe as a meatloaf with the tomato topping. Thank you, Andi, this is an excellent recipe."
"Very good recipe. I used the suggestion to substitute 1/3c raw rice for the breadcrumbs since we are eating gluten-free, but next time I think I will use cooked rice for the convenience. With the hamburger mixture left over, I molded it into a loaf and cooked it on the same sheet as the peppers. It turned out beautifully and now I have two meals. Thank you for posting."
"I'm still giving this 4 stars becuase I think the recipe is great. I found the spices (i.e. pepper) to be a little overpowering and I will reduce the amount next time. It was still great, and freezes well."
"Basically made it as written but used rice as others stated. It was wonderful. I will definately make these again. I will also try to freeze for oamc. Thanks for sharing."
"Best stuffed peppers I've made so far! :) The sauce ingredients sounded strange, but it ended up tasting excellent!! I had extra stuffing so I mixed it with the sauce on top and around peppers. Wonderful!"
"These were great! I had a giant pepper so cut it in half and stuffed them that way, which worked well, and they cooked through fine. Great flavor. The only thing that was hard for me was the number of ingredients - trying to make this with 2 kids running around is a little hard. But definitely worth it! Making up the sauce ahead of time would help - or even making these and freezing for later. Would make the meat/sauce as meatballs or meatloaf again as well."
"These were wonderful. I left out the red pepper flakes...personal preference...they were so good. Better yet, my DH loved them too. :) Thanks!!"
"Very good, I was surprised at the ingredients in the sauce but I liked it! I did sub the bread crumbs for oatmeal."
"My first experience with stuffed peppers and we loved them. I made everything as directed except I used the whole can of tomato sauce (Didn't want to waste it) Well, and I also used green and red peppers, which is what I had. The flavor of the meat was great and I loved the sauce. Thanks Andi."
"I've always made stuffed peppers without rice, and this recipe was a real treat. Flavorful, with a hint of spice, and a delicious sauce. We're watching sugars/carbs, so I left out the breadcrumbs and added a little more parmesan cheese. I also subbed Slenda for the brown sugar. Thanks for sharing this delicious recipe."
"This is a GREAT recipe and one that will make a repeat performance in this household. The combination of ingredients is right-on both in the meat mixture and the sauce. We alsoloved the addition of the bacon...very flavorful. This is a winner, Andi of Longmeadow Farm."
"I give this 5 stars for the ease of preparation! I used red bell peppers that I didn't boil before hand - I just stuffed them and put them in the oven for a bit longer (I like it not too mushy! ;) - I used your quick tomato sauce which was quite tasty! I also added some shredded cheese the last 10 minutes to cooking. Thanks Andi for a different and tasty stuffed peppers recipe! (I didn't even miss the rice!) :)"
"These are outstanding stuffed peppers! The flavor is just wonderful in both the meat filling and the tomato sauce. The bacon gives it such a wonderful taste and I love how the ground pepper and the red pepper flakes give it a little bite. Just delicious. Thanks so much. Made for ZWT3 2007."
"We really enjoyed this! It's like a really good meatloaf surrounded by tender green pepper. I used both red and green bell peppers and we were divided in opinion as to which were better! I like the red better and my husband preferred the green. I really like the fact it was so quick and easy to put together. Thanks for posting."
"I made several adjustments. I agree with someone who posted that the mix is a bit dry using just the breadcrumbs. I used mild italian pork sausage and a premade sauce. Our peppers were picked fresh from our garden and I added some minced fresh picked basil instead of the parsley. I served them with mashed potatoes. The flavor was exceptional. I would definitely make then again. I might lower the temp of the oven a bit and check them at 45 minutes. (My peppers were not large). Delicious!"
"This recipe was wonderful. Even my picky husband liked these. The sauce puts this over the top. I can't wait to make these again. Thank you Andi, for posting this wonderful recipe."
"This was sooo good! The flavor was amazing, just like I remember my moms tasting. I tried to add uncooked rice to mine, like some of the comments suggested, but the rice didnt cook all the way. So next time I will either cook it first or leave it out. But the recipe was so good we didnt even mind the crunchy rice!"
"It was very good next time I will not boil the peppers they were to shoft for my liking I like a little bit of a cruch with my peppers. I used almond flour instead of the bread crums and I really liked it. I do think that I next time I will make it but use some wild rice."