Comments on: Classic Stuffed Peppers

By: Rachel Ballard

Rachel Ballard — Fri, 05 Jun 2026 00:21:27 +0000

In reply to Marcia. The recipe calls for "cooked brown or white rice" so you cook it then measure 1 cup.

By: Marcia

Marcia — Thu, 04 Jun 2026 16:09:38 +0000

Do you need a cup of cooked rice or cook a cup of rice?

By: Patricia

Patricia — Thu, 16 Apr 2026 21:05:04 +0000

In reply to Barbara. I LOVE stuffed peppers! I'm not crazy about green bell peppers, I find them too bitter. So I use red, they are sweeter. For a nice change, I will sauté garlic, minced shallots and chopped baby bella's, add some beef stock (you could use vegetable stock) and let them simmer. I then add my tomatoes and tomato sauce. Simmer for 10 minutes then add my brown rice. They taste delicious and are a lighter version of this classic meal.

By: Christina

Christina — Mon, 13 Apr 2026 18:56:06 +0000

Thanks! This is the exact recipe I was looking for. Just like my mama used to make. This is definitely a Classic recipe for stuffed bell peppers!

By: Dharma

Dharma — Thu, 29 Jan 2026 19:56:32 +0000

In reply to Denise.

This is exactly how my mom made these at least 50 years ago, there’s no “healthy twist” here… I do notice that more recent recipes have a lot of cheese, and many have international flavor profiles, but those are NOT “classic,” at least not where I’m from. (New England)

I’m using this recipe today because it’s exactly how I remember these to be when I was little. (Though I’m vegan now so I’ll be using Impossible Beef!)

By: Veronica

Veronica — Thu, 29 Jan 2026 18:46:41 +0000

just use jambalaya in a box.perfect

By: Laura Toman

Laura Toman — Sun, 30 Nov 2025 00:42:27 +0000

I love this recipe because it’s written w versatility in mind. Brings memories back!

By: Teresita Scott

Teresita Scott — Sat, 25 Oct 2025 20:01:36 +0000

Thank you for your recipe, I love it and I can follow it so easily !! I’m making stuffed peppers for Thanksgiving and Christmas so this is a great recipe, quick and easy !!