This is the best Stuffed pepper recipe I have ever had... I lost it when my computer crashed and it has taken me forever to find it... It would also make a wonder cabbage roll and meat loaf... Love it Love it!! I am sure after a few times of making it I will add some of my own touches but I am so glad I found it again...

Excellent Recipe. Instead of white rice, I substituted Zataran's Dirty Rice. And for the ground pork, I used Valleydale's Mild Sausage. Very delicious. Thanks for your recipe :-)

Very good recipe. However, I found that in order to obtain a softer green pepper I had to cook about 1-1/2 hours. I stuffed a full pepper and didn't slice in half so maybe that's the difference. Either way my husband loved it. Said it was just like his grandmothers! :-)

I love the filling for this recipe - it also makes great "mini-meatloaves" for my non-pepper eating family members under 15 (I just keep some aside that I don't mix with rice and bake the mini-loaves in a muffin tin).

Slicing the peppers in half is definitely better than stuffing them whole. Also, I boil the peppers for about 8-10 minutes before stuffing them so that they're nice and tender by the time the meat is done - it also reduces the baking time a bit to around 40 minutes.

The ground Italian Sausage sounds like a nice substitution for the pork - I'll have to try that next time!

Thanks!

Thank you for this recipe. Every other stuffed pepper recipe I have found calls for browning the meat first. It may reduce the final cooking time a little but I think it just adds more work in the beginning and one more pan to wash.

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

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!

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

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...

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

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

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!

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

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.

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