By Theresa P on April 14, 2003
Photo by Chef #1802452296
Photo by Chef #1802452296
"This is a nice stuffed pepper dish that came from a friend from the past. I like this because the meat in this does not turn into a HARD meatball. Pre-cooking it first and then mixing it with the cooked rice is the secret!"
Serving Size: 1 (377 g)
Servings Per Recipe: 6
"This was one delicious meal! I did modify the recipe a bit. Because i didn't have rice-a-roni, I subbed Recipe # 17126 instead. And when cooking the ground beef, I seasoned with Recipe # 2642. The filling for the pepper was so delicious, I was eating it straight before I even got it into the peppers! This is a great dish-- thanks for posting it."
"This recipe was delicious! I never thought to use flavored Rice-A-Roni. I also bought flavored diced tomatoes and didn't have to do any cutting like it stated in the directions for making the rice. I used 6 green peppers and cut them lengthwise. There was filling leftover but I froze it. This was really good!"
"Very good! There is enough filling for about 9 large peppers. Next time I am going to add diced green pepper with the onion to the filling as we like more green pepper taste. Hotgrandma"
"Loved these! I halved the recipe and it worked out great. I didn't have Rice-A-Roni, so used brown rice instead and still mixed it with the tomatoes, adding salt and pepper. I also omitted the cheese. Delicious. Thank you!"
"Delicious! I prepared this as directed up to the cooking step. My plans were to freeze these, which I did. I separated them into small freezer containers, pressing plastic wrap down on them to prevent crystals and freezer burn. Last night, I took one out for supper, put the peppers into an small casserole, still frozen and into a 350 oven. Baked them about 40 minutes, my peppers were really small, so larger ones will take longer. It was absolutely scrumptious and such an easy meal! Good old comfort food. Definitely a keeper! Thanks Theresa P Wanted to add that I have prepared this recipe using the unstuffed method, slicing the peppers and spooning everything else over them, freezing small serving portions and when ready, popping a serving into a casserole dish and baking them frozen. Works beautifully!"
"This was great. I'm not a Rice-A-Roni fan so I used Old El Paso spanish rice and it was terrific, much better than plain white rice. I also par-cooked the peppers on the grill to give them a roasted flavor and served over garlic mashed potatoes. Wonderful! Thank you."
"This recipe is soooo good!!! I've shared it with friends and we all agree that it is the Rice-A-Roni or Zatarin Spanish Rice that made the difference!"
"Excellent!!! Just like you said Theresa, the meat isn't a hard meatball....it was a perfect texture and the flavor was great. I had just enough to stuff 6 pretty good size peppers. Thanks for sharing"
"Great....everyone in the family liked this and it was simple to make. The only thing I changed was using seasoned diced tomatoes and it worked out great. "
"very good, needed more meat."
"Really enjoyed this dish. I also subbed the rice-a-roni with Quick Spanish Rice from this site. Since I wanted more sauce I used an 8 ounce can of tomato sauce along with a 15 ounce can of roasted garlic tomatoes. Hoping my pepper plants don't freeze too soon so we can enjoy this dish more. Thanks for posting!"
"Excellent recipe, Theresa P!!! I followed the recipe except that I used red, orange, and yellow bell peppers. The recipe makes a LOT of filling. I used leftover filling as a side dish later. It was super yummy all on its own!!"
"One of the best stuffed bell pepper recipes I've tried. I had planned on freezing those left over from my wife and my meal, but my son happened by with some friends about the time they came out of the oven. A couple of them turned down the offer to sit and dine, citing no love for stuffed bell peppers. I guess watching others eat made them re-think this stance, and they all grudgingly tried them, only to find that they loved them too. Gotta love a recipe that makes people who don't like a dish love that dish!"
"My family is not crazy about bell peppers, but we decided to try out this recipe. The peppers were wonderful! The only thing I did different was use Knorr Spanish Rice instead of Rice-A Roni (Our grocery store was out) and I used a can of diced tomatoes. My 13 year-old ate two in one night and wanted more the next day. Very easy, very good!"
"I made it without the cheese and used sweet 'n' low in place of the sugar. It was very moist and delicious."
"Awesome!! I used Luzianne Cajun "Dirty" rice (only thing I had on hand). Made it without the cayenne so my kids would eat it. A few time saving ideas I used to make this meal in 30 minutes exactly: I mixed 1 can of diced tomatoes with 1 can of tomato sauce and sugar. Put that in the bottom of 8x8 AND 9x11 glass baking dishes (needed the space for 12 halves of peppers) and let it "bake" alone while I prepared rice and meat as directed. While that was cooking on stovetop, I grilled my halved peppers to char and soften them a little bit. Threw everything together when the rice was done and popped it on top of sauce in the oven, topped with a tiny bit of mozzarella and baked till melted. Started the dish at 1:30pm, we were eating by 2:05pm (before hubby had to work) and it tasted amazing. Can't wait to try it the real way and let everything bake in the oven as is, but man was this yummy."
"I made these last night, and realized that this was the best stuffed bell peppers I've ever had. Very excited to have this recipe! Danke, Theresa!"
"OMG... Made a few small changes...
Used 1/2 white onion (note whole), used about 1/2 of the rice mixture, and used ground turkey (healthy!).
Key ingredient: CUMIN!!!!!
Add about a tablespoon of cumin to the turkey/onion mixture when you're cooking. Then add the rice (I used rice-a-roni; if you use zataran's, it probably already contains some cumin...) mixture and proceed as directed. AMAZING!!!! The cumin adds some smokiness and little something extra. TRY IT!!!!!"