*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.
Loved this recipe!! My husband & I agree that this is the best!! Like my grandmother used to make. No razzle dazzle like adding cheese & other ingredients that throw the taste off. It's a good hometown recipe!! We wouldn't change a thing!!
Great recipe! I did modify it a bit by adding in diced peppers (from the tops once removed), fresh garlic, cumin and paprika with just a little cheese on top prior to baking. I also substituted ground turkey instead of the beef. I served with fresh pico on the plate. I'm going to season the next batch with garlic and Moroccan spices and top it with feta for a different twist. Thank you for sharing the recipe!
This is a good basic recipe and most everything is already cooked before stuffing....rather than bake the stuffed peppers I simply put them into the microwave [covered] with a bit of water in the bottom and nuke them for about 9-12 minutes...done...and just as delicious.
I boiled my green peppers too long, more than five minutes. They still turned out good! I halved the recipe made three stuffed peppers and I used a can of Rotel diced tomatoes and green chiles for an added kick!! I will make these again!!
Very simple, yet very tasty! I used four peppers vs. six (all depends on the size). I also opted to sub Butterball ground turkey vs. beef with great results. I added a little garlic to the meat while cooking and didn't add the celery because I didn't have any on hand. Once they came out of the oven I sprinkled the tops with grated Parmesan cheese. Perfect with a side of mashed potatoes!