Chef John's Stuffed Peppers

Although I've been using allrecipes for over 10 years, I've never found a recipe that I've enjoyed so much that I would join just to rate it, until now! I am 50 plus years old and have been addicted to stuffed cabbage and peppers for most of my life. I have tried hundreds of different recipes. NONE have even come close to this one! My search for the perfect stuffed cabbage or pepper is over! I will never use another recipe. I'm actually getting ready at this very moment to use the filling minus the rice to make homemade ravioli. Thank You Chef John for such a PHENOMINAL RECIPE!

Best stuffed peppers I've ever had. I followed the recipe almost exactly - I didn't have beef broth so I just used water and it was still delicious. Thanks!

We made a double recipe of this, using 8 bell peppers (16 halves). The servings are very generous. I followed the recipe pretty well though I did use less of the cheese as I didn't feel like opening another bag. It got rave reviews from everyone. I loved it, my husband loved it, and the kids loved it. The green peppers and bright red sauce make for pretty contrast, and the savory flavor is wonderful. We had quite a lot left over and the leftovers taste just as good. I would highly recommend making a huge batch, and freezing some. It's cheaper and tastes better than the boxed frozen stuffed peppers.

Probably the best peppers I have EVER eaten! They were fantastic! I did change it up just a bit because of what I had on hand. I had a 2 pound package of 93% fat free ground beef, so I skipped the sausage. To mock a spicy sausage flavor, I added some fennel seed, pepper flakes and ground sage to the meat. I used brown rice instead of white rice. For the diced tomatoes I used rotel style tomatoes and drained them. I didn't have any parmesan cheese so what was I going to do? Light bulb moment... those pizza parmesan packets they give you when you order pizza! I have a ton of them so I added about 12 packets of that to the meat. I didn't add the cheese on top until the last 20 minutes and I ended up using mozzarella on top. Served it with some whole grain spaghetti that was tossed with onion, garlic and pepper. TOTALLY delish! I am SO full and I am fighting the urge to go munch on more... the sauce was great too!

I don't think I ever knew real stuffed pepper love until I met these. Wow. Other than using red bell peppers I didn't change a thing. Confusion over when to add the cheese, in the mixture or as a topping, or 1/2 and 1/2. I added it to the mixture and it was very noticeable and worked out well there. It would've been difficult to sprinkle on top as there was a LOT of stuffing, so much I piled it as high as I could on each pepper. Not cooking the meat first seemed stranged to me, but I think this method adds to the flavor and everything cooked to perfect doneness in the time frame given. Spoon the sauce from the pan on afterwards for flavor and to make it look even tastier. If you think is good the first night, it's double WOW reheated the next day.

I made half of the filling mixture for this recipe and it was plenty for three smallish green peppers (6 halves). I prepared these early in the day, covered and refrigerated them. I omitted the pork sausage and used fresh tomatoes. The recipe is confusing because it instructs you to stir the rice and parmesan into the meat mixture. Then later instructs you to sprinkle the remaining parmesan (what remaining parmesan?) over the top. So not knowing how much to put where, I just winged it and used 2 T. in the meat mixture and sprinkled more on top after baking. I baked these covered for 45 minutes and uncovered for 15 more minutes and my peppers were still crisp tender. I wouldn’t have wanted to bake them any longer. This was good and the hint of balsamic vinegar was a nice addition.

Yes I tire it, and it was a big disappointment! After one bite, my wife wouldn't eat it and I ate some only because I spent 2 hours making it! I followed the recipe exactly, except for using red bell peppers instead of green peppers.

I thought this recipe was great. My family was only so-so about it but they don't care for stuffed peppers at all. The only complaint I have about the recipe is that made as is, you have way too much filling or not enough peppers. I used 4 very large bell peppers and still had a ton of filling left over. I even over over stuffed mine and had extra. I could have easily stuffed 3-4 more peppers with the filling. I just cooked the extra filling along with the peppers in the sauce. Thank you for a very flavorful new spin on the old stuffed pepper!

The BEST stuffed peppers I have ever eaten! And I was really counting on it, because I used two large, beautiful bell peppers from my garden ... the biggest I grew this summer, and I wanted them to be memorable. Chef John's recipe did not disappoint. These were far better than the ones I remember my Mom making with tomato soup (that I never cared for). These babies were the bomb. I cut the recipe in half because I only had the two peppers, and just my husband and myself to feed. The leftovers, taken on a camping trip and reheated, were awesome too. Five Star Stuffed (homegrown) Peppers, eaten at a picnic table overlooking the McKenzie River ... beat that, gourmet restaurants!

These are truly the best stuffed peppers I have ever eaten! I made them twice in one week because we couldn't get enough of them.

Chef John does it again! I have never made stuffed peppers before, but now I am going to be making these frequently! This recipe is SO tasty! I used whole peppers with the top third cut off. Make sure you really pack the meat/rice mixture into the peppers. This makes it more solid and easier to eat. If you don't they will fall apart when you cut them open to eat. This recipe makes way more meat/rice mixture than you will need, so plan accordingly. UPDATE: You can easily make these healthier by substituting extra lean ground beef (I used 4% fat), turkey hot Italian sausage and brown rice. They still turn out yummy and added bonus: healthy!

this was my favorite stuffed pepper recipe so far, even with substitutions. I used 1.3lbs ground turkey instead of ground beef and omitted the sausage (because I didn't have time to defrost the sausage I had). It was plenty of stuffing, though my peppers were pretty small. Didn't use beef broth, instead added 3/4 cup of the juice I drained from the diced tomatoes. Peppers were cooked perfectly not too hard or soft. Loved the tomato sauce mixture for dipping. Next time I will try adding the sausage, I think that would take it to another level! Also, 8 pepper halves do not fit in 1- 9x13, you'll need another small 8x8 to fit all your peppers in.

These are delicious! The best stuffed peppers I've ever tasted and that's saying a lot. The sauce is really good and I don't normally like tomato sauces. You must try these. I didn't have the sausage on hand so I used all ground beef, but followed the recipe exactly. I'll be making these a lot from now on.

Wow, these were good! I didn't have the hot Italian sausage on hand. What I did have was an 8oz package of Bob Evans breakfast sausage. I mixed that up with my ground beef and other ingridients. I also used more than four peppers so I kept them whole instead of slicing them in half. After they baked I topped them with Sharp Vermont white cheddar. Sooo good. This is the first time I didn't brown my meat before stuffing the peppers. They turned out delicious! Will make them again!

I use this recipe to stuff TONS of peppers and save them in the freezer, during harvest season. They are absolutely wonderful and I can't wait til a cold winter day when I don't wanna cook. The only thing I changed was a little more sausage! Great flavor.

Excellent. My Italian husband said it was the best stuffed peppers he has ever had! I did make some changes: I parboiled the peppers, omitted the sausage, and used leftover homemade marinara for the sauce. The only thing I would change for next time would be to cut the salt in half. One teaspoon is enough as it was slightly too salty. But I will definitely be making this again.

Sooo delicious!!! I had to use mild Italian sausage since my local supermarket was out of hot (GASP). Definitely making again!!

I served these to company and we all really liked this dish. I followed the recipe as closely as possible and it made just enough stuffing for 6 medium peppers. I had to substitute the cheese as I couldn't find Parmigiano-Reggiano so I used an Italian 5 cheese blend, and I used dried parsley. We had 2 peppers leftover and they were even better the next night. I will definitely make them again, but next time I will boil the peppers first, only because we like them a little softer, and I'll make sure I have the right cheese and parsley on hand. I will also make them a day ahead and will use more cheese, again our preference. I will start looking for recipes by Chef John - this was great!

Love this! I cut the recipe in half, used whole grain brown rice (no one could tell) and tossed in a few diced mushrooms with the meat. I tossed a few bread crumbs on top of the stuffed peppers with the cheese before baking. Absolutely the best stuffed peppers I've ever had...

Excellent! 'Nuff said.

My first attempt at making stuffed peppers and I have to say they were some of the best stuffed peppers I have ever had. I used red bell peppers and didn't have beef broth so substitued white wine. We ate them as left overs for several days and they microwaved just fine. I had a lot of stuffing left over so froze it and will have an easy weeknight recipe next time around.

As written, this recipe is about 3 stars. First, this makes far too much filling for the 8 bell pepper halves being made. I ended up only using half of the filling that this recipe made, so I put the remaining filling into a vacuum seal bag and froze it. The filling otherwise tastes great. My biggest issue is the cooking instructions. Next time, I would absolutely cook the filling mixture first in a skillet. Cooking bell peppers in the oven for 70 minutes renders them mushy. Cooking the filling in the oven also meant all the grease from the meat dripped out into the already thin marinara sauce, leaving it water and greasy.Next time I will precook the filling in a skillet until almost done, then place the filling in the bell pepper halves and cook at 350 degrees for 25-30 minutes uncovered. Instead of putting the marina mixture on the bottom of the pan, I will keep that separate and place on the peppers when they are served.

Best stuffed peppers I've ever had; and my family agreed! Used chorizo instead of italian sausage - very tasty! But this recipe took alot longer to make than the directions stated. My advice - mix what you can ahead of time! If the meat were even mixed up the night before - it would "season" well and still be delicious. This recipe also makes a ton of stuffing. I had four very large bell peppers (don't just try green!) and we had them stuffed very full plus huge mounds leftover! Yum yum yum!

This is the best stuffed pepper recipe that I have ever had. If you follow the recipe exactly, which I did, it does make a lot of stuffing but I froze the stuffing and then thawed it at a later time when I had more peppers. (Great way to cut down on the time and effort when making them again.). When I made the sauce (before i cooked it with the peppers), I was a little concerned since it tasted different than the sauce I was used to having with stuffed peppers but, once the peppers were cooked with the sauce,WOW, was it good. The flavors blended nicely. Leftovers were fantastic too. One note is that I did used red, yellow and orange bell peppers since that's what I had available but I did follow the recipe exactly for the stuffing and sauce. Thanks chef!

The time it took and multiple steps before even stuffing the peppers was way too long, a lot of work and the clean up with all the bowls, chopping boards, pots and pans was no party either. I was worried about the Cayenne and Pepper Flakes because of the kids so I went VERY easy on them. When they were done and I tasted a bite, I immediately had a rush of the heat in them. I would never serve to kids. I don't think you need either or the name needs to be changed to something like hot and spicy. If you are good at something you know just stick with it and don't try and get fancy. I learned my lesson and will make my usual next time. For me, nothing special about the taste of this recipe (other than the heat). Save your time and $$$ and stick to your own or one that is much more simple. Thank you for sharing and I'm sorry for being a downer but I read reviews and go by them as I'm sure others do as well. I just wanted to be honest.

Very tasty! full of flavor.

Thank You Chef John,I made these almost as you said except I traded Italian sausage for A hot breakfast sausage, just a personal preference and they were delicious!!!I have always liked stuff peppers but these are absolutely THE BEST I have eaten!!Everyone that I serve thse to says REALLY GOOD-- VERY GOOD__ ABSOLUTE BEST--YES I WILL MAKE AGAIN- MANY TIMES*****

I made this last night and it was fantastic. I've never loved stuffed peppers because I find they can be very bland. These were spicy. Not like burn your mouth spicy but flavor enhancing spicy. Next time I make these I will add more spicy sausage. Other than that the only thing I changed was I added a little salt, pepper, and garlic powder to the sauce.

I used brown rice in the filling and cut the parmesan cheese in half. In the sauce, I cut the beef broth by a quarter cup and added a quarter cup of burgundy. I just happened to accidently forget both the balsamic and the cayenne. I did throw in a few spices to the sauce (Italian seasoning, basil, oregano and a little brown sugar). Before I baked them, I sprinkled shredded sharp cheddar on top. These are the best stuffed peppers we've ever had. One of the previous reviewer's hit the nail on the head that the sauce is what makes this dish. That and the parmesan in the filling. We all loved this recipe, even my picky youngest child. THIS IS AMAZING. Totally making this again.

These are so good, a teenager who has been giving me the silent treatment for weeks actually broke the silence to thank me. I followed the recipe exactly. The only thing I may do differently next time is use a bigger dish and double the sauce...the sauce is divine. Wow. Thanks Chef John, for another winner :)

I followed this recipe exactly tonight and found it to be just okay. It was a bit of work to put together but stuffed peppers usually are. However these just didn't seem to have much taste. I have other stuffed pepper recipes that are way better so I'll go back to tried and true. I had to try this because most of Chef John's recipes have become my favorites. Just not this one.

I made this as written, except I used quinoa instead of rice. It was delicious! It was just enough spice and the sauce is great! I also topped it with cheddar cheese. Mmmm

I'm kind of in the middle with this recipe. I just thought it was okay, but my husband really liked them and my kids, well 2 out of 4 ate theirs. I think that I like the Stuffed Green Peppers I better from this site, but I think that next time I will combine some aspects of this recipe, such as the sausage, ground beef, and parmesan with the other stated recipe. I was expecting the sauce to be amazing due to reviews, but really I like using the tomato soup better and it is less work.

Delicious. I'm not a stuffed pepper fan, but found some gorgeous yellow peppers at the farmer's market so came looking for a recipe. Other than yellow peppers and making 1 1/2 time the sauce (next time I'd do 2X)made exactly as written. I guess I'm a stuffed pepper fan now! Versatile recipe that will lend itself to all kinds of modifications to suit what you have on hand or your personal tastes. Thanks Chef John...(on the parmesan confusion in the recipe, I added 2 ounces to the meat mixture and then sprinkled another ounce or so on top of the individual peppers before putting in the oven.

These are the best stuffed peppers I have ever made, and one of the best outcomes for trying a new recipe!!! A little involved, as there are 3 steps to making--first the rice, next the sauce, and last, the actual stuffing mix. Not to mention cleaning and cutting the peppers. It consumed my counter space, so be prepared when you begin. I made as written, EXCEPT I omitted red pepper flakes and cayenne, and used sweet sausage. To get a hint of spiciness without the heat, I subbed Rotel MILD for the diced tomatoes. I was so very tempted to put cilantro in place of the italian parsley, but held myself back! That's a little 'twist' I'll make next time--perhaps halving the two. And maybe subbing red wine for the Balsamic vinegar, so many possibilities! We had leftover peppers tonight, and they were better than they were last night--the balsamic vinegar seems to have mellowed and melded better with time! I'm freezing the rest, so imagine those will be very delicious, too. I recommend this highly, and will be my 'go to' for potlucks, as well!

I was never a big fan of stuffed peppers...until now! These are so good. I will definitely make again. I will try it with quinoa instead of rice:)

This recipe is soooo tasty! I have made it two times now and I think I have nailed the perfect combination of ingredients (I made a couple modifications from the original). My changes -I use Basmati rice, 2 cups cooked. -I throw the garlic in with the onions during their last minute of cooking, so it gets split between the sauce and meat mixture. -I use tomato sauce, not marinara (which is what this recipe originally called for, anyway) -I add 1 tsp of worcestershire sauce to the tomato sauce. -For the meat I only use 1 lb of mild Italian sausage, no ground beef. -Because the sausage already has so much flavor, I cut the salt down to 1 tsp. -I like to use sweet bell peppers; red, orange and yellow. I find them much more flavorful than green. Whether you try my changes or stick to the original, I'm sure you can't go wrong. Best stuffed peppers ever!

This is a fantastic stuffed pepper recipe...it was a hit with my hubby, my 12 year old, my 3 year old, and my 1 year old! I wasn't too spicy, but had a kick of flavor other bell pepper recipes tend to miss. I didn't have fresh Italian parsley so subbed fresh basil. Can't wait until tomorrow night's dinner....leftovers! :)

I've made the earlier version of Chef John's Stuffed Peppers and prefer that recipe to this one. My family and I just didn't care for it. The texture is great, but the whole thing just didn't seem to go well together. The initial red sauce was wonderful, the peppers just the right doneness, the interior a bit bland, but the flavors seemed at war with each other in mouth. I will admit I didn't have the hot Italian sausage, maybe that's the lynch pin to this one.

This was very good. I used red, yellow and orange peppers. I don't understand why all pepper recipes use green peppers; they can be bitter.

These are amazing!!!.. perfect combination of flavors. It makes a ton of filling so I used an extra green pepper and still had some left! Only thing I added was a few cherry tomatoes chopped up and used a bag of mixed white cheeses. Incredible flavor!!! And save yourself time and use instant rice. Great great recipe!

These were the best stuffed peppers I have ever had. So often, stuffed peppers have no flavor, but not these! I used ground chicken and sausage and they were great. I will be making these many times over. Delish!

After reading the reviews, I was extremely excited to make the best stuffed peppers ever. No such luck. I was pretty disappointed as was my family- these were just average. I made the recipe exactly as written with the exception of sweet Italian sausage instead of spicy. The tomato sauce WAS bread-dipping worthy, other than that, certainly nothing to write home about. My search for a great stuffed pepper recipe continues.

this recipe was absolutely delicious. I too omitted the beef broth simply because I didn't have it....but it had the perfect flavor and just the right amount of kick to it ! Thanks for sharing !

My family loves this recipe. I use tomato sauce instead of marinara, I use a pound of sausage for 1.5-2 pounds of beef and I double the sauce recipe. I usually buy 6 large peppers to make 12 peppers and then I use any leftover filling to make a small loaf in another pan (also put sauce in the pan.) I cook a little longer than it says to make the peppers softer and I also add mozzarella cheese the last 20 minutes, to give it a nice topping. I use large peppers and it is a meal in itself, serve with a salad. For the holidays I am going to try to make the recipe with smaller peppers to make appetizers.

I must say...excellent! I have never rated a recipe on this site but I just had to for this one! The only changes I made was substituting the ground beef for ground turkey, threw in a little bit more red pepper and used whole peppers standing upright. Great combination of flavors and spices! Thanks so much for a great recipe!! Definitely a keeper!

Made it exactly as described. Not my first attempt at stuffed peppers, by any means, but one of the more involved recipes, and a long cooking time. Liked the ratio of meat to rice, and the texture of the stuffing, but 3 sources of hot spice (cayenne, red pepper flakes and hot Italian sausage a little too much for the green peppers, and the flavor of them. Might try this one more time with sweet Italian sausage and see what happens...or just maybe move on to another recipe.

I've been using allrecipes for at least 3 years and am finally joining to tell you that this is a great recipe. I made about 1.5 recipes worth of filling and used 9 peppers (stuffed 18 halves). I made two pans and intended to freeze one, but my family of five ate almost all of both pans. I accidentally mixed the cheese in with the filling instead of putting it on top, but this was still really good.

I'd love to review the recipe, but as usual with so many recipes on this site, the cooking time was drastically off, and the peppers came out of the oven after 45 minutes with completely red, raw meat inside. So they're currently back in the oven for who knows how long until the filling is actually cooked...while my family patiently waits to eat. Do people ever actually test these recipes for accuracy?

The prep time took longer than I expected but it was worth it in the end. I used 6 peppers. I will be making this again soon.

Very easy and as alway's Chef John has not failed me yet!....I made some minor adjustments, due to not having some items (I used fresh tomato instead of canned, I used wild rice, I was forced to use garlic powder, I will use fresh next time) even with my minor changes, this was a hit with my family, I am already looking forward to left overs tomorrow!

Did not live up to the reviews. I don't know what all those ingredients I put in the pan did for the peppers ( seems to be a waste ) C Taste was OK

This recipe is great and I made it exactly as written. The sauce is really good- the balsamic giving it a nice touch. When I make this again, like other reviewers, I may double the sauce. These freeze and bake later beautifully.

Very good dish! I used red and yellow peppers. I served them to company and they were a HUGE hit!

I have yet to find a "Chef John" recipe that isn't bland and very dry. I think this is the last one I'm making. His recipes lack so much flavor. Sorry but I don't recommend this recipe.

Definitely 5 star worthy. It's the best recipe that I have found on this site. The sauce was awsome. I used 8 peppers instead of 4, cut the tops off and removed the seeds. It was perfect for the amount of peppers for the filling. The filling would not have fit in 4 peppers cut in half. The wife loved it too! Will definitely make again.

Really delicious! I used Mild Rotels for the tomatoes (will use original next time). The sauce is good but next time, I will add garlic for more flavor. I used Texmati rice (cooked according to package, not this recipe) because it has an excellent flavor. One other helpful note: This recipe yields enough filling for 6 full peppers or 12 halves. Divine aroma while baking, too!

So delicious!!! Will make for my whole family when they come over.

First time trying these they were very good and easy to make without the high cost. Topped with feta for me and fried egg for the boyfriend. I would make these again.

It was not good. My kids hated it, and it took them forever to finish.

I used organic short-grain brown rice made in my rice cooker in beef broth. Other than that, I followed the directions/ingredient list exactly. This recipe will be in my top 10 rotation. It is soooo good - a little kick from the hot sausage and spices puts it over the top. I'm so glad I picked this recipe for my first time ever making stuffed peppers. FYI - the recipes doesn't say to drain the diced tomatoes, but I did (it just seemed like the right thing to do).

These were by far the best stuffed peppers I have ever had! I have had a lot. Loved the difference the balsamic vinegar made!

My initial review is "just ok" but I need to try again to make sure. I prepared these as directed, but I froze them right after baking to use as lunches, so I didn't eat any fresh. When thawed, they were fine but bland and needed lots of salt and spaghetti sauce to give flavor. I have to try again to see of this was due to the freezing or the recipe. I do know that there wasn't enough sauce or cheese for my preference, so I will double the tomato sauce and add some extra cheese to the topping, probably mozzarella.

Soooo good!!! My whole family enjoyed these! It truly deserves the 5 stars rating!! Plus super easy.

We thought this recipe was okay, but not exceptional. I made the recipe as written, except I used mild Italian sausage instead of hot Italian sausage because that's all the store had. Perhaps it's just as well because I thought the dish was a bit too spicy. The flavors were harsh and didn't seem to blend well. Perhaps it was the balsamic vinegar, pepper flakes and cayenne together or the chopped tomatoes, but the dish seemed very acidic.

I made this tonight for my family and all I can say is ABSOLUTELY AMAZING!! I followed the recipe to the letter and they turned out awesome. The marinara sauce is a must. I served these on a bed of rice, drizzled sauce on rice and placed peppers on top. This combination of flavors sent our taste buds into over drive. Thank you for a world class reciepe, and this will be in the family forever. I rate this at 10 stars. Thanks chef John. Michael

The best, enough said!

This is the ONLY stuffed pepper recipe I use...it is spectacular!

Where have you been all my life? Finally, the best stuffed peppers recipe has come my way! I am now a huge fan of Chef John!

It's a good recipe. My only comment is "waaah?" Where did Chef John get the idea that this recipe is from the U.S. during the depression? It's an Eastern European staple that's at least 200 years old!

Don't have much to base a comparison on, but these are pretty tasty, smell wonderful in the oven, and I'd definitely try them out on guests... Easy to prepare, too!

Went exactly like recipe, except I used grounded Turkey. But these were better than family recipe and just enough kick but not overpowering. Nothing but props for this recipe will be using it again

Holy cow!!! It was awesome! My family of six loved it so much, the husband went out and bought more peppers this week to make it again! Thanks, it's a winner.

This was phenomenal! It has been the best stuffed pepper dish that I have ever had! It had a nice sweet flavor combined with the just the right balance of heat from the red chili pepper and the cayenne pepper. Not too much, just enough to enhance the complexity of the rich flavors. I will definitely be making this again... Often.

Delicious as is. Would def make again. Cutting the peppers in half is terrific So much tastier then when the pepper is stuffed whole

Really good. I followed the recipe to a tee except I added mozzarella to the top at the end (if you can see my picture, yay!) I think the italian sausage adds something special to the filling, which is basically like a meat loaf. Next time I think I will add even more italian sausage and cut down on the ground beef. This recipe makes enough filling to overstuff the peppers, it makes pretty generous portions. After stuffing the peppers I had one scoop of filling left over and I made a patty and fried it. That practically knocked my socks off, it was SO GOOD! The stuffed peppers were really good too but not as good lol, so I may even try to modify this recipe and make fried patties. YUM! The braising liquid is very delicious and next time I will try making more of it.

I came across this recipe and it immediately brought to mind the stuffed peppers my grandma used to make for the family. I hadn’t had them in so long and immediately started thinking what night I could serve these to my husband and son as they hadn’t had them before. As I set the dish on the dining table, I thought “what a beautiful dish with the green pepper layered on the tomato sauce base, they are almost too pretty to eat”, but eat them we did and they were delicious…. No alterations needed! Thanks Chef John for reawakening a childhood favorite!

I made this because my husband always likes stuffed peppers. Had a couple of questions while following this recipe. It does not say to cook the beef and sausage before adding to the rice mixture but I did. Also I just cut the tops off of 7 large green bell peppers and stuffed all of them. I will use less sausage next time and no red pepper flakes because it was a little bit spicy. Other than that it was a tasty dish!

these are fantastic! I make them for everyone and they never disappoint

This is a keeper! Delish!!! Loved everything about it. Will make again.

These are excellent, the basalmic adds a taste that is unlike anything else! I doctored up my tomato sauce with mushrooms and used Quinoa instead of rice. I used Venison and these were the best stuffed peppers I've ever had

I just made these tonight i am normally not a fan of stuffed peppers I made them exactly as written and they were great! The next time i might just put under the broiler at the end to get a char on them but other then that great!

I've used this stuffed pepper recipe for about 10 years now because it's very good. Recently I noticed it's been updated from 2 cups of tomato sauce to 2 cups of marina (no biggie!). However, when I go to increase the serving size from 8 to 12, I am directed to use 1/3 cup of marinara and 2 tsp instead of the initial 2 cups plus more. I think this feature is acting up? I INCREASED the serving size so the marinara sauce shouldn't go down in amount, it should go up. Be aware that there might be a glitch in the servings adjuster.

made these tonight and they are great! I did add mushrooms and saute'd them with the onion but thats the only thing I added. And I used 4 LARGE green peppers, NOT halved, used the whole pepper. It does make a whole lot of meat mixture, the extra I put in the freezer. Will make again for sure! I like that the meat and spice flavors were not covered by a 'ketchup' flavor.

Way too bland and bitter.

Great stuffed peppers! Kind of an Italian flare for this meal. Chef John does it again!

This is so good on every front, spices, vegetables, meats. It was just great!!! Didn't change a thing other than cooking down the broth mixer to thicken some.

This is a regular hit in my house.

Worst stuffed peppers I have ever eaten. Really bland. Extremely disappointed.

I never made stuffed peppers before but the reviews sounded so great, I decided to give them a try. I'm Sooo glad I did! These may be my new favorite dish!! I only made a couple changes. I used Johnsonville mild brats in place of hot Italian (didn't want them too spicy for my young kids). I used all 5 brats in the pack. I also added half the canned tomatoes and cut up small pack of variety colored cherry tomatoes I had. I used minute rice also- Anything to save time:) Couldn't find the cheese that was called for so I did a 5 cheese Italian mix. Added half to meat mixture and rest on top. you will have A LOT of filling left. I ended up using more peppers (5 green peppers halved to make 10). I also used balsamic pomegranate vingear (couldn't find plain one) and I think it only added to the wonderful flavors. Next time I'll try yellow or red peppers too! I will be making this often! ! My Hubby and 2 young kids loved these as well!! Great recipe!!!!!

This was completely revolting and I'm usually a big fan of Chef John. I'm not sure what it was, but that combination of meats, spices, and broth shoved into peppers smelled awful and tasted worse.

I followed Chef John's recipe to the tee, fun to make came out perfect!

Good but kind of bland; needs garlic. My husband is taking the left overs for lunch tomorrow; he asked me to sprinkle cheddar on top so when he microwaves it it well melt over it. That might make it less bland.

My husband was always asking me for stuffed peppers. I put it off for 6 years because I personally do NOT like stuffed peppers. His family recipe was ground beef, rice, and tomato sauce in green peppers--no thank you. I decided to try this recipe because the ingredients were much more in line with my style of cooking (Italian-American, here!) and it didn't disappoint! The only thing I do differently is I add a little lemon zest and a pinch of ground allspice to the meat mixture. So good. Even my two girls eat these up.

These were good. I would have preferred that the peppers got a little softer, so if I make again will parboil the peppers prior to stuffing them.

Awesome stuffed peppers recipe. My Fiance' said this was his new favorite meal, going to be making this a lot!

The sauce is awesome!! My family loved it!

Followed recipe and it was delicious! My kids loved it too! Used extra cooked rice for rice pudding!!

Amazing!!!! Taste was perfect. The only thing I changed was that I did not halve my peppers. I like them tranditionally fully stuffed like a bowl! I also added some more spices... It was originally a bit bland for my taste but maybe thats just me.