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 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.

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.

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

So good! Thanks for sharing!