*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This came out really well. I prefer a bit more spice so I doubled the chili powder and the sugar and added a good amount of fresh ground black pepper. As I did not have cloves I added a sprinkling of cinnamon. And to make it a bit healthier I substituted lean ground turkey for the ground beef and used brown rice instead of white. I would definately make this again.
This was a great start for me. To the browned ground beef I added some chopped up green pepper and mushrooms. With the sauce I used two cans of tomato sauce extra garlic chili powder and black pepper. Then I also added heavy cream Tabasco cayenne pepper and thyme. Yum-O!!!!!!!
This was exceptionally good. The spices were wonderful. I would make extra "sauce" next time and when the peppers are done I would cut them in half and spoon the sauce over the top of the stuffed pepper.
This came out so well!! I used red peppers instead of green and the juices from the red peppers were so sweet and amazing. I substituted equal for sugar. I also added green olives and olive juice to the sauce for more flavor. I used fresh crushed tomatoes instead of canned tomato paste instead of tomato sauce and brown rice instead of white. I minced mushrooms in the sauce as well. I also added a cajun seasoning to the sauce. This recipe was amazing!! Thank you!!
This is the definitive stuffed pepper recipe in my mind. When I've had stuffed peppers at restaurants they usually taste something like this recipe which is to say "spectacular." I had some leftover feta cheese which I sprinkled over the tops of the peppers for the last ten minutes of baking a superb garnish. I had plenty of leftover sauce which I will use for something else somewhere down the road.
My family enjoyed this. I stuck to the recipe but added a bit more crushed tomatoes and tomato sauce because of other reviewers' comments that there wasn't enough sauce. There was just the right amount of chili powder and ground cloves; they weren't overpowering. I topped the peppers with some additional grated Parm before serving. Tip: if using converted rice (eg. Uncle Ben's ) you'll need to start with just under 1/2 cup of uncooked rice. Cook the rice while you're preparing the sauce then set aside to cool.
The chili flavoring overtook the rest of the ingredients. Next time I'll use less. I wanted more tomato taste to it. Also the green peppers didn't soften in the micro at 45 seconds this needs to be adjusted to your own microwave.