So good! Thanks for sharing!

If you place the peppers in boiling water for about 2-3 minutes you will get a softer pepper.

Had to google how to make without browning beef first - thanks for great recipe. I do my own thing but forgot how long to cook etc. Was helpful.

I use some chopped onion in the meat mixture, along with a little traditional flavor spaghetti sauce. I also use the spaghetti sauce for the tomato sauce or a combination of both. Tomato soup is good too.

EXCELLENT recipe...much like my Dad's (who incidentally was the BEST cook in the world). But I did do a few things differently. I use Francesco Rinaldi Sweet and Tasty Tomato sauce instead of plain tomato sauce. It just enhances this already great recipe. Shaved Parmesan cheese blended in with the grated Parmesan really adds. Also, more rice (to taste). Dad always cooked the stuffed peppers on the stove first...sauce on the bottom, peppers, then more sauce on top. Simmer on low heat until the peppers are olive green and the meat is cooked. I cook them for about an hour...then the baking time is greatly reduced, basically just to melt the cheese. Keep the heat low and periodically "lift" the peppers to be sure the sauce is still underneath and they don't burn. Then, put in an oven dish (with sauce on the bottom and top of peppers), and bake for about 15-20 minutes. Last 10 minutes before taking out of the oven, put lots of cheese on top. Swiss is GREAT! Thanks a million...I have this recipe saved in my favorites.

Louise; You say "Excellent recipe" then you proceed to completely change everything...

I made this recipe without any changes to it, served with jasmine rice. My family ate it all. No leftovers. Delicious.

My husband and family go absolutely crazy over this recipe. Instead of pork I use venison and it rocks! I would highly recommend this to anyone who has 20 minutes to prepare it.

This recipe is awesome, so easy for gourmet taste, and so flexible leaving lots of options to add and create!

This was EXCELLENT! Just tweeked the recipe a bit, I par boiled the green peppers 5 min. and I used Jimmy Deans ground Italian sausage instead of the ground pork, and used 1 large can of tomato sauce, sprinkled parmesan cheese on top before baking and again before serving. My family absolutely love them!

Turned out very nicely. I used tomato soup and slices of mozzarella - one on the bottom and one on top. Yummy...

This was our first attempt at stuffed peppers. It was something that I grew up eating and was looking for a close match to my mothers. This was very close. The only complaint was there was very little rice, so while preparing we added closer to 1.5 cups of rice. Also, I prefer a cooked pepper. This pepper was still crunchy. I noticed some recipes call for boiling the pepper 1st, I would recommend that... Good luck and happy cooking...GINA

This recipe was easy and our family loved it. I liked the fact that you really did not have to cook anything prior to baking! Delish...

Thanks so much for this yummy recipe. It was a huge hit for my family.. All the way from NC best wishes... =)

This recipe is nearly identical to mine. I use 1 can tomato sauce and one can tomato soup with 3/4 c water.It is a nice surprise to your taste buds....a little sweetness to compliment the peppers.Now I'm in the mood to make this and the season is right!

I have not made stuffed peppers in years and no longer remembered exactly how I made them so I went looking for recipes, so many call for cooking the beef first, and don't call for eggs, so I kept looking til I found this recipe which is much like what I remember. I will try cutting the peppers in half (I always just removed the top) for faster baking time and may boil them first for a few minutes too, somehting I had never done in the past. I also never covered mine I don't think, still not sure if this is necessary or not