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Stuffed Green Peppers I
November 05, 2010

This is a decent but very basic recipe. Here are my thoughts. First of all, don't cut the top off the pepper, it wastes too much pepper, cut it in half lengthwise. The beef and rice stuffing is rather bland. Easily liven it up by doubling (or more) the Worcestershire. Fresh garlic adds to it as well. Also, as others have already noted, adding some dried basil and/or oregano to the stuffing works well too. And why in the world would you buy a can of whole tomatoes and then chop them? Just use a can of diced tomatoes! Don't use soup as the topping. Use your favorite pasta sauce. But if you do use the tomato soup, don't add water, it will just dilute what little flavor there is. Simply pour the soup into a bowl, heat it a bit in the microwave and stir. Viola, there's the gravy consistency the recipe calls for and no water needed. After stuffing the pepper, ladle on the pasta sauce and then using a 2nd cup of cheese top each pepper. You can then top the cheese with a sprinkle of dried oregano or Italian seasoning. Happy eating!

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