Greek-Style Stuffed Peppers

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I changed out the ground beef for a lamb sausage/beef mix, added some crushed red pepper, crushed garlic, and some extra oregano. It came out very well. The cooking time really doesn't need to be adjusted since you're using lamb sausage. Also, like many of the reviews, use some extra stewed tomatoes for moisture depending on how fatty the lamb is that you use.

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I likemy Aunts version alot better. Will never try these again

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Yes, it was a bit bland. I also used rice, which was crunchy a little bit. I baked it for almost an hour and a half, because I like my peppers well done. Next time, I will add feta and garlic to the mixture itself, and will probably skip the tomatoes because they did not do much for me. Maybe I'll come up with a better tomato sauce for this. Not too bad, overall.

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When deciding to try this recipe, read all the reviews first. There was a person on here that recommended doubling the salt, oregano........adding balsamic vinegar, and another that said to try adding your own favorite pasta sauce to this recipe! Because I read all the reviews I think my finished product was wonderful! Not bland, had a wonderful aroma wafting from it, and tasted great! I would definitely recommend this recipe to anyone and everyone........of course with a few changes.

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used ground turkey breast, not a good ideas as it was too dry. Used brown rice. Again, not a good idea as after the cooking time of 30 minutesit was still crunchy.

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Also being a college student, i love to make this as it provides a nice healthy and delicious dinner for multiple nights. However, i have two suggestions to make this recipe even better! One night, i had some dates that i needed to use, so i added them to the mixture, and it added a great little sweetness to the meal. Also, the last time I made this, it tasted a little bland. so, i added some lemon juice, and it made all the difference! try it out and see what you think!

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My boyfriend and I were really surprised by how good these were - I did use an extra can of stewed tomatoes based on other reviews and I'm glad I did - I also added a little garlic - because - well why not!!

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As a college student I enjoyed making this recipe. No intricate techniques, but a really nice final product. I followed other suggestions to be heavy handed with seasonings- I nearly doubled the salt and oregano, added feta to the filling mixture and used a red/black pepper blend. I had extra filling and used it to make a surprisingly moist and tasty meatloaf (using stewed tomatoes on top. Blandness wasn't an issue for me, I really enjoyed the sweetness of the peppers and the nutty flavor from the bulgur.

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I have made these many times now, and have served them at dinner parties. I always make an extra pan because everyine wants to take one home. They are almost better the next day for lunch.

I have tweaked the recipe a little at this point. They are a little dry Ellie's way, but if you add your favorite flavor of spaghetti sauce to your meat mixture and then dump a can on top, it solves the problem. Also, for even more flavor, dump a large can of fire-roasted tomatoes over the stuffed peppers before you put them in the oven. YUM! Lastly, I use mozzerella cheese instead of feta because so many people have an aversion to pungent cheeses.

Happy baking!!!

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Being Greek, I am used to eating stuffed peppers, grape leaves...and I must say this dish is excellent. I loved it. I almost doubled the amount of oregano and feta (fat free, don't tell my mother, she'd kill me, and I added some chili flakes too. I've made this one a couple of times, even with ground turkey because I did not have any ground beef on hand. My Greek family even said, "yum yum" Try it with yellow, green, or orange bell peppers too. The red are the most nutritious, but the others are fabulous too, especially for color.