By CountryLady on November 10, 2003
Photo by prichmond9
Photo by prichmond9
"Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Taco Seasoning Mix instead of store-bought taco seasoning mix--it makes this dish even better!"
Serving Size: 1 (398 g)
Servings Per Recipe: 4
"This recipe is so delicious, easy and economical - just the way it is. Next time I will tweak the recipe for my personal taste by adding a tin of tomato soup to the can of diced tomatoes to make more sauce, adding bay leaves and a teaspn of sugar(helps to cut down the acidity of the tomatoes).I did add seasoning, minced garlic, chili flakes and parsley to the mince when I made it - so would do this again. I would omit the salsa (I did not feel that it needed it - the dish is very tasty on its own). The sour cream is a nice addition. I can't wait to eat the leftovers tomorrow - something I rarely say. Thanks for the great recipe!"
"These peppers are goooooood! I have always made a meatless stuffed pepper recipe and was sceptical about the amount of meat...ground turkey in my case. It went together very, very easily, which I loved. I used my own combination of chili powder, cumin, salt and pepper and some roasted tomato salsa; it was just perfect. Adding cheese was a final wonderful touch and I just put the cheese on the top for the final 10 minutes so that it was all melted when the peppers were done. This one goes in my cookbook to stay CountryLady...thanks."
"DELICIOUS!!!! These peppers are so good and I don't really even like peppers lol The flavors of the meat and rice definitely blend well with the pepper, which was my problem with the "old" stuffed pepper recipe, it always seemed like the meat mixture was bland and the taste of pepper completely overpowered it but not this one!! The only things we did differently was to use brown rice, homemade canned tomatoes and sf salsa and boy was it good:) "
"Very nice change from the usual stuffed peppers, the taco seasoning mix is a nice twist as is the salsa, both add lots of taste. I didn't have any sour cream in so we did without it. Other than scaling the recipe for two I made them just as instructed, they were delicious. Thanks for sharing, will be making them again."
"This recipe ROCKS! My hubby and I both loved this. It even got my husband to eat more veggies! I did make a few changes because of what I had on hand and preference. I also doubled the recipe because I had some large peppers but I also wanted a little extra of the meat mixture to cook alone, as I wanted to see what it would taste like out of the peppers.
Our substitutions were ground turkey for the beef; I used my own taco seasoning blend that I keep on hand, (salt free); long grain brown rice; 2-15 oz cans of store brand (Kroger) fire roasted diced tomatoes in puree, instead of the salsa. This was the best dish of stuffed peppers I've ever made. Thank you so much for posting!"
"After making these around 30 times I guess I should review them! They are delicious & super easy. I started out making them just like the directions but have altered them some. I use red peppers (personal preference), brown rice & minced onions (super easy). I top them with a slice of havarti & use greek yogurt in place of sour cream. I honestly don't even measure anything now & they always come out delicious. I've also substituted turkey & they were delicious as well. Thank you for a wonderful recipe!!"
"What a wonderful, easy supper dish! I used four green peppers, but I only used one cup of rice! I didn't change anything else and the end result was delicious!! The taco seasoning gave these peppers a great flavour! I served some sour cream on the side and with a loaf of crusty bread, this was a perfect meal! I'll certainly be making them again. Thanks for sharing CountryLady!!"
"Great my hubby real loved it. The meat and rice had lots of flavor. Will make for company. "
"I was skeptical about taco seasoning and salsa, but I went with it - even added minced cilantro and jalapeño - and OHH was it GOOD!! Best stuffed peppers I have ever had. We cooked the beef before adding it to the rice, and also we put foil over the peppers so the steam would soften them faster. The sour cream was a heavenly touch. Will definitely make again!"
"Easy and tasty! I added some dry ranch dressing mix to my meat mixture, maybe a Tablespoon. Otherwise, followed the recipe exactly... the peppers were very, very good."
"Made this for the first time today and there was not a bite left! My husband and all the kids loved it! I did precook the ground beef and precooked the peppers about 3 minutes in boiling water. Other than that I stuck to the recipe. We will be eating these again!"
"Great Vegetarian Option using the 16oz. package of Morning Star Crumbles instead of the ground beef. I also like to pre-cook the peppers by boiling briefly to reduce the cooking time. Follow the recipe but add a little more liquid. I suggest using Rotel tomatoes instead of the salsa. These get even better the next day."
"Very Tasty. Next time I will add some salt to the meat and rice mixture. I had to "nuke" them in the microwave because they were still a tad pink in the middle. Maybe next time I will just chop everything up and put it in a casserole dish."
"Delicious and easy to make. We made these to use up leftover rice and all of us loved them. A nice change of pace. Thanks for sharing!"
"Great recipe. Different. Simple."
"These were delicious. I used peppers and had to use two baking dishes as they did not all fit in my 12X9 dish. I used one can of diced tomatoes, a half can of condensed tomato soup and a quarter can of water in the bottom of each baking dish. I forgot to put the cheese on top. Otherwise I followed the recipe exactly. The peppers were really, really good even without the cheese, and would have been just as good without the salsa. We did not use any sour cream as a topping. I served them with brown rice with the tomatoes from the bottoms of the dishes as a sauce for the rice. The leftovers are great too."
"A French chef would comment that too much ingredients spoil the meal. It's spicy."
"Yum! I used red and orange peppers, left out the cheese and topped mine with a dollop of greek yogurt. I covered my dish with foil for the first half hour to make sure the peppers got done. They were perfect. Definitely a repeat recipe."
"This was a very good change to traditional stuffed peppers. I used a package of red, yellow and orange peppers. I did not cook the rice first, just used minute rice. I also put some of the salsa on the bottom of the pan with 1 cup water and put some salsa in with the meat. Topping of with sour cream made this perfect. My family loved this."
"I made this for my family and not only was it a tasty dish, it was beautiful too! I left some of the filling out and put in a small casserole for DS whom doesn't like peppers. They all loved it. Thank you for sharing with us."