I love this recipe!! I just had my fourth pepper in a week! I didn't boil the green peppers (that would overcook the peppers and cook a lot of the nutrients out) and I also only simmered the filling for about 5 minutes. I cut the tops off the peppers and chopped up the tops and added them to the filling which made it more hearty. I used Heinz tomato soup (I can't find it in the US but it's available in Canada) because it is SO much better than Campbell's! I also used brown rice. I didn't add in salt or anything since the soup made it salty enough. I put the filling into the raw peppers and baked them at about 375 or 400 for about 40 minutes (about 50 if I stuffed the peppers a few days ahead of time since the stuffing would need the extra time to heat up after being in the fridge). I loved the chili powder and garlic powder and the sausage gave the filling a nice twist instead of using the usual ground beef. The cheese inside the filling was also a nice hidden touch. I used mozzarella and topped the peppers off with just a little. Anyway, this recipe is so good and I'm a tougher rater (3 stars = good). Thanks for the recipe and I hope others will enjoy this recipe as much as I do!