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This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
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Nutritional Facts 1 serving (1 each) equals 265 calories, 9 g fat (4 g saturated fat), 69 mg cholesterol, 965 mg sodium, 21 g carbohydrate, 3 g fiber, 24 g protein.
Originally published as Spicy Stuffed Peppers in Country June/July 1993, p47
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Reviewed on Apr. 17, 2013 by Igraine32
I didn't have celery salt, so I used seed & that was a bit much. I think it was quite good otherwise.
Reviewed on Feb. 01, 2012 by Kathy2688515
My husband loved this recipe. I will try some of the tips that the other members suggested. Think it would be great with the cheese. Will try next time. I wonder how they would be to make ahead and freeze them or if the peppers would be to mushy that way?
Reviewed on Jul. 31, 2011 by damonsamara
My husband said these were the BEST stuffed peppers I've ever made. I chose to add a combination of mozzarella and Mexican cheese to top each pepper after the baking time and returning it to the warm oven for a couple of minutes.
Reviewed on Jul. 21, 2011 by tree doc
The most tasty stuffed peppers I have ever made. My daughter, who doesn't like green peppers, loves this recipe.
Reviewed on Nov. 07, 2010 by watershoe
I made this recipe last night and it was delicious! I added banana peppers and topped them with shredded cheese, sour cream and salsa. Yum! Might add bacon and jalapenos next time.
Reviewed on Jul. 23, 2010 by eschmandt
I made this for my card club potluck and everyone loved it! I used colored peppers because they were on sale. Tomorrow I am going to try it with peppers fresh from the garden.
Reviewed on Jun. 13, 2010 by Onesecsmile
I re-vamped this recipe because I didn't think this would be spicy. If you are a spicy food lover like me, then use a whole large jalapeno (diced) in this recipe. Also use about a half teaspoon to a teaspoon of cayenne pepper. I also used a large shallot instead of an onion. This made it taste so yummy! I also used about three splashes of worcestershire sauce in the meat mixture plus some steak seasoning and garlic salt. I also topped it off with paprika and lemon pepper after I filled the peppers. About 10 mins before they were done, I added a Mexican cheese blend to top it off and melt! Enjoy!
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