Stuffed Peppers for Four Recipe

Reviewed on Sep. 01, 2012 by charjohnson

I used ground turkey and red bell peppers because they were on sale. It was wonderful.

Reviewed on Aug. 23, 2012 by 76ewood

I made this for dinner last night. It was great! I added the salt and pepper as suggested and added some leftover veggies I had instead of the ones suggested...much easier than chopping the others. I blanched the peppers before stuffing them and then baked them in the oven vs the microwave. I also used colby jack cheese since I didn't have the parma. cheese. Nice change from the rice stuffed peppers I used before. I used 4 very large peppers, so I had just enough filling. The only change I'd make would to be to add a bit more seasoning. Not sure what, but it is open for experimenting.

Reviewed on Aug. 18, 2012 by Melanie64

better than the recipe I've used for 25 years.

Reviewed on Aug. 12, 2012 by MiiMS9O

very delicious!

Reviewed on Jul. 31, 2012 by dmswells

The filling in this recipe was too runny and it filled 6 peppers, not 4. I will make it again except I will use 6 peppers, 1 cup of orzo, 1-1/2 cups of the vegetables, 1 cup of parmesan cheese divided, 1 cup of spaghetti sauce in the filling and pour the other cup over the top before sprinkling the parmesan over the tops. I also think it needs about 1/2 tsp. salt and 1/4 tsp. pepper or more in the filling. I think I will bake them in the oven for about 20 minutes at 350 degrees instead of microwaving the final cooking. I think it will be more firm and easier to eat. The flavor was good but the texture needed improvement.

Reviewed on Jul. 31, 2012 by SherryRoss

I changed it somewhat, I used Italian Sausage in place of beef. I had some leftover rice (1 cup) so I used it in place of orzo pasta. I increased the broccoli-cauliflower blend to 1 cup. I blanched fresh broccoli and cauliflower in place of frozen.

With the added rice and veggies you can make 5 peppers

I also parboiled the pepper and baked them in the over at 375 for about 20 to 25 minutes.

Great Recipe

Reviewed on Jul. 31, 2012 by julyan

I made this tonight and it was wonderful. I never knew stuffed peppers were so easy to make in a microwave. I'll never use my oven again. I did not have any frozen broccoli-cauliflower blend at home so I used a broccoli-carrot blend instead and I substituted a Mexican cheese blend for the Parmesan cheese. The only place where the recipe errors is I got enough of the stuffing to fill at least 6 or more peppers. I plan to buy more tomorrow.

Reviewed on Jul. 30, 2012 by sherry_vinigrette

Dee-Li-Cious!!! Came out great in my oven. I don't use my microwave a whole lot and I was afraid it would nuke my stuffed peppers to smitherins! I bought a package of bell peppers that contained one of each color - they looked so appetizing! I'm surprised Taste of Home didn't add the nutritional values - you know they test the recipes themselves first and then photograph their results.

ToH - please do update the recipe with the nutritional values - thanks!

Reviewed on Jul. 30, 2012 by PTuttle

In response to troi40, if you check out the other stuffed bell peppers on this site you'll see that the peppers are usually pre-cooked in boiling water for 3 to 4 minutes. Rinse in cold water and drain while you make the filling. Then bake for 25 to 30 minutes at 350 degrees. Since your filling is already precooked you won't need to bake them very long. I like my peppers a little tender-crisp so I start checking them at about 20 minutes to make sure they don't get too mushy. Actually, I've never tried making stuffed bells in the microwave so I might try these. Anything to keep the kitchen cooler on the 100+ degrees day we get here in the San Joaquin Valley. BTW you don't have to rate a recipe to ask a question or comment on it. Giving a 1 star rating without trying it just lowers the rating overall. Not trolling, just commenting.

Reviewed on Jul. 30, 2012 by DBoyer

This recipe sounds incredible. I've never used Orzo, but there's always a first time. The only change I would make is to use a red bell pepper since they have more nutrients and are not so bitter as the green bell peppers.

Reviewed on Jul. 29, 2012 by troi40

We don't like to cook with a microwave. Can this be baked?

If so what temp & how long?

Reviewed on Jul. 28, 2012 by krustykrud

stuffed peppers are always a nutrisional offering for diner. i encourage you to include your kids in making this. my kids always enjoyed it. they can get very creative in adding there owen choice of cheeses and sauces. some italian, some mex. alway fun.

Reviewed on Jul. 28, 2012 by bettejarrow

I have been looking for a stuffed pepper recipe. This one fits the bill.

Reviewed on Jul. 28, 2012 by susallab

Nutritiondata.com will give you all the info you need for any recipe.

Reviewed on Dec. 08, 2011 by MikaelaShea

This is my favorite meal ever. I make it all the time. I wish I would have discovered this years and years ago!

Reviewed on Jan. 26, 2010 by carmel68

very easy to make! I did not have the frozen broccoli-cauliflower blend so I subsitute it with frozen pease and sliced yellow squash . Everyone ate every drop of it.!!

Reviewed on Jan. 03, 2010 by kluesner5

I have 3 boys that do not like many vegetables. They LOVED this recipe. They didn't eat the peppers, but ate all the meat mixture. My husband and I both loved this as well.

Reviewed on Dec. 27, 2009 by RECIPES4KIDS

This is an excellent recipe. We loved the Orzo in place of rice and it is quick and easy.

Reviewed on Apr. 19, 2009 by KuriToo

The "calorie count" site didn't save the information, so the link is no good. Here are the #'s

Calories 380

Total Fat: 11.3g

Saturated Fat: 5.0g

Cholesterol: 112mg

Sodium: 278mg

Total Carbohydrates: 24.5g

Dietary Fiber: 2.9g

Sugars: 4.1g

Protein: 43.6g

Reviewed on Apr. 19, 2009 by Lonesome_Drifter

I love stuffed peppers and I want to say thanks for the recipe!

Reviewed on Apr. 19, 2009 by KuriToo

If you need the nutritional values for a recipe go to

http://caloriecount.about.com/foods and click on "Recipe Analyzer"

Below is the result for this recipe.

http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit&count=9

Reviewed on Feb. 23, 2009 by Maxi

Seems to me, if anyone has a health problem, they should know what they can and can not eat without expecting someone to add the nutritional values to every recipe. If it's not on your diet, don't cook it or figure a way to substitute ingredients you can have.

Reviewed on Feb. 20, 2009 by maggie2375

I tried this recipe and it was simple and good. I think it is healthier than the usual stuffed peppers that my mom makes.

Reviewed on Feb. 20, 2009 by MICHIGANGIRL

YES,PLEASE POST THE COMPLETE NUTRITIONAL VALUES. REMEMBER TO INCLUDE TTHE POTASSIUM AND THE PROTEIN CONTENTS ALSO PLEASE! THESE ITEMS ARE USUALLY OMITTED BUT ARE MUCH NEEDED!

Reviewed on Feb. 20, 2009 by nhmemere8

Re: Stuffed Peppers for Four

I am a Weight Watchers member and I need to know the nutritional values of any meals that I prepare.

Reviewed on Feb. 19, 2009 by jrk501

I too have a diabetic husband. It would be appreciated if you would start posting the nutritional values please. Judith

Reviewed on Feb. 19, 2009 by BetsyWatson

Many of the recipes sound good but because my husband is diabetic & I follow Weight watchers I need to know the nutritional values.

Reviewed on Feb. 19, 2009 by chefsupreme

I would like to make this but before i do, I would like to know the nutrition facts of each pepper.