By ALC on June 23, 2009
"I was searching for a good stuffed bell pepper recipe that I could put in the crock pot and didn't find what I was looking for. I came up with this one and they were absolutely DELICIOUS!"
Serving Size: 1 (426 g)
Servings Per Recipe: 5
"I've made this recipe twice now - each time for people who swore they didn't like stuffed peppers. I used red peppers because that's what I had, and they worked great. I didn't have lean ground beef - and my advice would be to make sure that you use lean. It got a little greasier than I'd have liked, but they were still delicious."
"My husband just made this recipe, and I found it to be just ok, not as good as I was expecting. First of all, the rice was not cooked - if we make this again we would likely use instant rice, not uncooked long grain as the recipe call for. Also, the peppers were not tender enough for me (my husband thought they were fine, but I like veggies more tender than crisp, and these were more on the crisp side). For my preference, I think maybe roasting them would've been better than the crock pot method. Also it was a bit lacking in flavor, my husband added ketchup while I used Lawry's seasoning salt."