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Stuffed Red Peppers Recipe

Stuffed Red Peppers

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (192)

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Average Rating:

Total Reviews: 192

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  • on March 01, 2013

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    LOVE IT!

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  • on January 26, 2013

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    Fantastic. I made this exactly as written, with the exception of adding a bit of cheese on the top for the last 5 minutes or so. We both loved it and will make it again.

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  • on January 16, 2013

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    The rice mixture was very yummy. Instead of using cheese sauce, I used grated cheese and instead of salsa I used diced tomatoes with jalapenos. NO soy sauce for me... I have salt issues, so I passed on that. Thanks for a new twist to a ole time favorite.

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  • on December 16, 2012

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    I really liked this recipe and the only reason I give it 4 stars is because I altered it a little bit. Instead of the jarred cheese and salsa I used shredded sharp cheddar cheese and organic diced tomatoes. I also added ricotta cheese and a dash of hot sauce. I did not cut the peppers in quarters, I cut them in half instead. Finally, I used a chicken bouillion instead of a beef one and ground turkey sausage instead of pork (I don't eat pork. Using this recipe as a guide allowed me to make some really great peppers : this was third time I've used it so that means a lot. Thanks Paula!!!

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  • on December 07, 2012

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    Great recipe, not the kind of stuffed peppers I grew up with but a good twist on them.

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  • on October 14, 2012

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    I have now made this recipe several times.. absolutely delicious! Everyone at work comments on how good they look. I do a couple of things a little differently. I use a 1/2 cup of shredded cheddar and I don't use salsa at all. Just don't think I'd like the salsa and not sure what jarred cheese is.. it comes out delicious every time.

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  • on October 13, 2012

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    I made these last night and thought they were fabulous! The only change I made was instead of the diced tomato (didn't have any tomatoes I used salsa that I had canned. I had some of Bobby Flay's queso that I made earlier in the week left over, so I used that.This was so, so different than the stuffed peppers we all grew up on! I have lots of red peppers from my garden, red bells and red marconi, which I used and they both worked well. I did cut them in half like Paula said, because I think they soften up better than a whole pepper. I'm making another batch today that I'm going to freeze! Yum, yum! Thanks Paula for yet another great, great recipe!

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  • on October 10, 2012

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    The stuffing was outstanding and easy to make. I used some zesty tomatoes to had a bit of heat. I also would recommend cutting of the tops and stuffing the old fashioned way. When I tried halving the peppers I was not getting in much filling and it was a little messier.

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  • on September 23, 2012

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    Easy and Delicious! I did not have the bullion but I used 3/4 tbsp of chicken paste. I dissolved this in the 1c of hot water and added just a "touch" to the meat and used the rest to cook the peppers in. I had GIANT red peppers and keeping to the cooking they turned out great. I think it was because there was a lot of moisture from the amount of stock in the pan. The meat was super moist and my husband preferred them to be on the drier side. If this is the same for you, I would recommend cooking them with the cover off for a longer period of time but total time not to exceed what Paula suggests.

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  • on September 13, 2012

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    My family loved it! I used what I had on hand, Green peppers instead of red and shredded cheese instead of the salsa con queso. Very Easy and tasty!

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