Healthier Stuffed Peppers Recipe

We love stuffed peppers, but we don't love the heartburn most stuffed peppers cause. Fixed these for lunch today as per recipe, except we drained the browned meat and washed the excess grease off under hot running water. Then we placed the seeded peppers (green only) in boiling water for 5 minutes to soften them. They were awesome, with no need for the Tums. Thank you for this great recipe!

I sliced the peppers in half lengthwise and it worked really well for putting the meat mixture in them. I used 1 can of spaghetti sauce, saving some to put on the top with Italian seasoning sprinkled on. I also added cheese (doesn’t have to be Parmesan), lots of Worcestershire sauce and some red pepper flakes to the meat mixture. When cooking, I covered the tops with parchment paper and then tinfoil, baking for 30 minutes, then taking both off, adding more cheese on top and then baking for another 15 minutes. They were very good. The best I’ve ever made!

Overall, good flavor and easy recipe, but some adjustments are needed. Brown Rice – I never have luck with brown rice on the stove (too mushy) and usually bake it (Alton Brown recipe). Thought more water should be added to pot, but wasn’t sure and followed recipe as written. Set the timer for 45 minutes and ended up burning the rice within 30-35 minutes. Cook time of 45-50 min. for brown rice is clearly too long. Should have paid attention, but I’m sick and didn’t—oops! I may be sick, but husband confirmed I had heat on medium-low. Hubs took over cooking and used 1 cup leftover white rice from last night. From looking at another similar recipe, I think 20 minutes to cook the brown rice would be sufficient and the rice would probably finish cooking in oven too. Used ground turkey in place of the beef. All other ingredients/measurements left the same. Didn’t have enough sauce left for basting…sauce seemed to dry up on peppers. Perhaps covering until last 15 minutes would have been better and forget the basting. Then you could add the parmesan in last 10-15 min. of baking (uncovered). Again, overall good flavors and ease in preparation! Unfortunately, rating 3 stars because of cook time on rice and lack of any sauce to baste with. However, will be making recipe again with adjustments…so, thanks for sharing the recipe!

I used my left over spaghetti meat sauce , blanched the peppers before stuffing and added chilli powder and crushed pepper flakes along with fresh ground cumin. Placed in crock pan and covered with1 can tomato soup with I can water. Sprinkled grated Parmesan and cheddar cheese and baked covered with tinfoil at 350 for an hour. Sprinkled more white cheddar and broiled for another half hour. Served in sauce topped with a dollop of plain yogurt and sprinkled with fresh cut scallions. The house never smelled better

This is really good. I mean really good and I'm pretty critical. Great recipe and a hit with family. This is my second time preparing. First time I followed recipe pretty closely. Good as posted. Like most, I tweaked tonight. First, used ground bison (Costco). Little different taste. Liberal use of garlic. Most importantly (as others) added Italian Seasoning (I use Gourmet Garden "tube" … love this stuff) directly to the onion / meat / rice mixture. Probably a little more liberal with Worcestershire sauce. Used only red, orange, and yellow peppers. Finally, as others suggested, needed more "sauce". Combined one can of tomato sauce (per recipe) and one can of tomato soup and couple of teaspoons of Italian Seasoning. Gave enough sauce to baste and made a little more moist. Awesome awesome. Total success but want to try the barley recommendation as well as poblano variation.

I have made lots of different stuffed pepper recipes but my husband loved this one the best! Here is what I tweeked, just a little..... I used Uncle Ben's 90 second microwave Jasmine rice and cooked it before adding to mix to make the recipe prep go quicker, I used garlic powder instead of fresh, and I steamed the peppers in the microwave, in a bowl with about 1 inch of water for about 4 minutes to soften a little bit, while cooking the beef mixture. I baked for about 45 minutes till temperature of meat reached 160! Served with one baked yeast roll. Perfection!!!!!

I substituted ground turkey. The two cans of tomato sauce weren’t enough so I added a can of chipotle Rotel. I mixed in half the can of rotel with the meat, and used the other half of Rotel at the end to pour on top. I put tin foil on top for the entire cooking time and never have to check or baste peppers. They are awesome!!

We enjoyed these recipe. I used "Seeds of Change" Quinoa & Brown Rice rather than making regular brown rice. I also will try adding the sauce into the meat mixture instead of putting it on top to add moisture. I topped each pepper with cheese in the last 10 minutes to melt and served with additional shredded cheese.

I used this recipe as a guide and made a few tweaks. First, I used a hybrid pepper that’s a combination of red and yellow sweet peppers, and I used ground chicken as the meat base. I also reserved some of the tomato sauce and poured it over the top before putting grated Parmesan/Romano cheese on the top. Turned out delicious!

Since tomato sauce causes heartburn, I bake or cook peppers (in crock pot) in the white sauce. Which I make of beef or chicken broth, heavy whip cream, and spices or soup mix. Practically anything I can find for desired flavor. Also, I always drain meat. Grease contributes to heartburn actually.

Great recipe. I substituted quinoa for rice and doubled the tomato sauce as I was going to have leftovers. The flavor combination seems simple but it’s flavorful.

Great taste and very yummy! I substituted kasha for the rice and will never use rice again in this recipe.

Boiling the peppers in advance speeds up the process. My go to stuffed pepper recipe

I followed recipe for 4 and exchanged brown rice to cauliflower rice and beef mince to quorn mince for 2 with diet needs

I used jarred sauce instead of tomato sauce and that worked out great. Covered the peppers with aluminum foil which cut the baking time down. I kept checking the peppers to see if they were soft and removed the foil, topped with mozzarella and parmesan cheese and baked until the cheese was melted. Excellent recipe! Definitely a keeper!

I really enjoyed these stuffed peppers! I followed the recipe except for cutting it in half and cooking the peppers for about 3 minutes in the microwave to get a head start on cooking them. I was supposed to baste the peppers as they cooked, but I didn't have enough liquid to do that. They turned out fine though. I only cooked them about 40 minutes.

Made it on a whim — nailed it perfectly.

These were amazing!! I followed the recipe exactly except I used ground Turkey. I cooked the peppers in my 12” cast iron skillet which I am SO glad I did because the sauce was fabulous with the peppers especially with grated parmigiana on top. I used fresh peppers from our garden which were smaller than store bought but delicious. I topped the dish with fresh herbs! Fantastic meal served with a side salad.

Great recipe. I substituted quinoa for rice and doubled the tomato sauce as I was going to have leftovers. The flavor combination seems simple but it’s flavorful.

Best stuffed peppers I've made.