Comments on: Classic Stuffed Peppers

By: Kate Blair

Kate Blair — Tue, 14 Feb 2023 02:18:32 +0000

In reply to Zada. I made some stuffed peppers but I added roasted cherry tomatoes cut in half as well as very small cubed sweet potato. I used bell peppers and poblano peppers. They were fantastic.

By: H Newcombe

H Newcombe — Thu, 25 Aug 2022 21:07:25 +0000

Found this recipe while looking for ways to use the abundance of peppers from the garden. I’ve been trying to make veggies the star of our meals and use less meat, which is not easy to do with three meat loving carnivores in the house. Everyone LOVED the meatless version of this recipe! Thank you so much for sharing, I will definitely make these again!

★★★★★

By: kazy

kazy — Wed, 17 Aug 2022 17:30:05 +0000

This recipe was very tasty, flavorful and comforting. I will definitely be making it again. Thanks so much for sharing.

★★★★★

By: Sonja Overhiser

Sonja Overhiser — Wed, 17 Aug 2022 15:03:24 +0000

In reply to kazy. Great question! If the leftover cooked rice is already at room temperature, you don't have to reheat it before adding to the walnut filling! Thanks for asking.

By: kazy

kazy — Sat, 13 Aug 2022 18:03:03 +0000

I have a question. Why do I have to reheat the cooked rice (with a splash of water and a pinch of salt) if I am mixing it with the cooked walnut filling in the skillet? Can’t I just throw the rice into the walnut filling while it’s being cooked and warm it up that way? I would have removed the already cooked rice from the fridge and left it out so that it was at room temperature.

By: Sonja Overhiser

Sonja Overhiser — Thu, 19 May 2022 14:46:48 +0000

In reply to Mike Norris. Hi there! You're correct: the instructions for that step were confusing and we've addressed them now. The instruction should be to add the filling to the olive oil and cook for 7 to 10 minutes. Glad it still worked for you!

By: Mike Norris

Mike Norris — Thu, 19 May 2022 04:11:18 +0000

I made the walnut/rice recipe. #5 instruction confusing. Was I supposed to really cook olive oil for 6 minutes until it burned on the bottom and beyond? I skipped that step and recipe was great.

★★★★

By: Sonja Overhiser

Sonja Overhiser — Tue, 26 Oct 2021 01:06:52 +0000

In reply to Roger. Thank you so much! We're so glad that you enjoy this recipe and that it works well with braised beef as a modification. Thanks for making it and letting us know! Let us know what else you end up trying.

By: Roger

Roger — Sat, 23 Oct 2021 07:07:36 +0000

The recipe for stuffed peppers at acouplecooks is the only one anybody needs. For my part, I prefer the usual way to cut the peppers. I start with an economical beef chuck roast (whole, intact) which I braise: the first step is searing it in a small bit of avocado- or walnut oil for 3-4 minutes on each side. Then put roast, wrapped in parchment paper, in a lipped baking dish into a 325-degree oven slowly to cook. When done, remove and rest it for a half hour or so. Slice against grain maybe 1-1/2 inches thick, and cut into 2-inch lengths. Chop lengths as desired for stuffing peppers. Proceed as directed with ACoupleCooks recipe. Pre-cooking the peppers is a splendid idea to keep them firm.

★★★★★

By: Alex Overhiser

Alex Overhiser — Mon, 26 Jul 2021 15:23:06 +0000

In reply to Angela Bianco. Hi! We cut them in half because we find that they cook better and are easier to eat. Two halves per serving and the nutritional info is just below the recipe. Thanks for reading!