So easy and so delicious! I have been using this recipe since it first came out in the Eating Well Magazine in 2012. As with all recipes I consider it as a guideline! I love V-8 and I like a lot on my pepper while my husband only cares for a small amount. So as you cook and taste remember you can always adjust the seasonings to what you like but this is a must make recipe!
This was yummy! I used turkey sausage and raisins and hubby forgot to buy V8 juice so I used chicken broth. It was great! I would add a little bit more rice next time (I made my own) to make it more filling. Had to microwave a little longer because I didn't pre-cook the peppers. Definitely going to make this again. Loved the sweetness of the raisins and yumminess of the cinnamon.
will make again one pepper very nice with side salad for lunch
I used this as an inspiration but I changed it a bit. I used red capsicum (definitely better than the yellow ones) and I cooked them in the oven for 30 minutes at 180. No oil necessary for cooking just baking paper. I also peeled the capsicum before serving.
quick mid week recipe easy to make easily adaptable to all tastes vegan vegetarian gluten
Stuck to recipe serving 4. Probably won't make it again. Trying to think of a way to do something else to make it more palatable when we eat the other 2 stuffed peppers.
I thought this was delicious! Could not find red currants so I used dried cranberries instead. I also forgot to buy the mint and thought it still tasted great. This was a hit in our house.
Different take on traditional stuffed peppers I set my peppers in a glass pie dish added water and covered with a glass mixing bowl to soften the peppers. I didn't like the idea of microwaving them again after stuffing them so I cooked them for about 30 minutes at 350. I also topped with a little bit of reduced fat feta. Lots of flavor and filling. I would definitely make this again. Pros: flavorful Cons: microwaved
delicious i substituted grass fed veal added pignoli nuts didn't have v-8 so used canned tomato sauce and red pepper soup. really scruptuous Cons: i didn't cook the peppers long enough i guess. so next time i will
This is Moroccan-style stuffed peppers. NOT Moroccan stuffed peppers. I guess I have to call my sis! tsk tsk
This dish is the perfect combination of sweet and savory. I made a vegetarian version using a soy-based hamburger substitute and substituted quinoa for the rice. It was delicious and satisfying even my husband and son who love their meat thought it was great! I even entered this dish into my company's International Food Festival and won third place!
A little too sweet as i do with most recipies i make i try to make them more healthy. for this one i used ground turkey (also i had it in the freezer and it needed to get used) and wild rice. i also added a small can of diced tomatoes. the result was not very good. i felt the stuffing was on the sweet side- maybe it was the lack of fat from the ground beef. i don't think i will make this again. Pros: nutritious and great leftovers Cons: taste
This was just OK. I thought it was a bit on the bland side. I used 96% ground beef so it was a bit dry. I won't be making it again. My husband said it was good though.
