Comments on: Stuffed Bell Peppers

By: Julie

Julie — Fri, 06 Sep 2024 20:36:59 +0000

Delicious and easy to make. Will definitely make again and double the recipe.

By: Paige - Budget Bytes

Paige - Budget Bytes — Tue, 27 Aug 2024 16:23:16 +0000

In reply to Stephen Gilbert. I haven't had much success freezing large pieces of bell pepper, only diced or sliced for something like fajita veggies, as the texture gets a bit weird. You could just freeze the filling, though! Then, all you's have to do is prep the peppers when you want to make them!

By: Andy

Andy — Tue, 27 Aug 2024 13:10:55 +0000

Easy recipe to follow with excellent advice.
Best part is tasting the end result , will make again..

By: Stephen Gilbert

Stephen Gilbert — Sun, 25 Aug 2024 20:46:59 +0000

QUESTION! I want to try this recipe soon and I’m curious, has anyone tried storing these in the freezer? I have stored bell peppers in the freezer before and it didn’t turn out so well; maybe because I used a ziplock bag instead of a legit food sealer. Also, if storing in the freezer is a viable option, what is the best way to reheat them? Any advice would be amazing, thanks!

By: michelle daniel

michelle daniel — Thu, 22 Aug 2024 00:50:42 +0000

This recipe is the best stuffed pepper recipe that I have ever had. My mom made with hamburger meat and green peppers. I did not like them so I haven’t had any in 30+ years. DELICIOUS

By: Pat Bethards

Pat Bethards — Mon, 19 Aug 2024 23:55:52 +0000

This recipe worked out great, the only changes were used half ground beef and half sausage. I used plain spaghetti sauce and used about 2 cups. I had only 3 peppers so
excess filling went around the peppers to fill up the pan. The cheese on top made for a
wonderful meal. Leftovers were even better

By: Madison

Madison — Fri, 16 Aug 2024 16:07:48 +0000

I adore this recipe. Best stuffed bell peppers I’ve ever had, and the most complimented meal that I cook for other people. The flavor combo is just perfect and the broiling takes it from good to excellent. My only mini-substitutions are using double bouillon with the water instead of broth and buying a slightly nicer marinara sauce since the rice is really the star of the dish.

Other meals I like to make during the week to use the leftover perishable ingredients (sausage, marinara, and mozzarella) are sausage baked ziti and pizza.

By: Laurs

Laurs — Thu, 15 Aug 2024 00:01:19 +0000

This was so good! I doubled the rice, seasonings and liquids (used beef broth) to fill 6 peppers. Added parm cheese before filling and it was a hit! Great time saver cooking the rice with the broth and sauce.

By: Emily

Emily — Mon, 12 Aug 2024 14:54:10 +0000

The flavor in these was good! I prefer ground beef so I subbed that for the sausage, and doubled the spices as suggested. This indeed makes a TON of food. The bell peppers I could get at the store were smaller than what is pictured so if I make it again, I would probably just cut the tops off and not cut the peppers in half. My biggest issue with this recipe was that the bell peppers did not get as soft as I wanted them to, so I may cook them longer ahead of time? And the length of time on this recipe surprised me, it takes quite a long time for something as simple as it is. The broiling at the end felt especially fussy to me and I skipped it. I found myself wishing I had more sauce, so when I reheated it the next day I added a little extra marinara on top. Regardless, this was tasty and good for meal prep for 1-2 people or to feed a family!

By: Elizabeth

Elizabeth — Fri, 09 Aug 2024 22:46:53 +0000

Too much salt for me.But it was very good other