Comments on: One Pot Wonder Stuffed Pepper Skillet

By: Ron C

Ron C — Tue, 18 Apr 2023 16:21:48 +0000

In reply to Beverly. Brown Rice or Wild Brown Rice takes longer to cook than White Rice. My Ex-Wife was Armenian & many of her family dishes contained rice. So I’m not surprised with your results , also brown rice usually needs more liquid to get the desired results.

By: Kim

Kim — Wed, 11 Jan 2023 01:39:29 +0000

So simple and delicious!!! Just made it last night and going to be a new staple!

By: Lora Miller

Lora Miller — Tue, 01 Feb 2022 22:37:23 +0000

In reply to Amy. I just made this but used a big can of tomato sauce and a whole can of beef broth also. I also used a couple pounds hamburger and a bunch of peppers cut up. Only red yell and orange tho I don’t care door green peppers taste. I used minute rice after the peppers and onions became tender and it turned out amazing!! I also used a good two cups or three. Not sure but enough til most liquid was absorbed. I added a bag of cheddar and mozzarella cheese on top. So good and enough to feed an army

By: Jane

Jane — Mon, 01 Mar 2021 01:47:12 +0000

I’ve made this 2 times in 2 days it’s so good. I used 1 1/2 lbs ground beef and increased the tomato sauce by a bit. I also grind up the diced tomatoes a bit since my kids don’t like big chunks of tomato. Definitely a new favorite to replace labor intensive stuffed peppers that we love.

By: Jess Lentini

Jess Lentini — Tue, 17 Nov 2020 00:53:12 +0000

In reply to dede. Sounds like you know what you like. If you already have a recipe, why bother criticizing this one?

By: Jess Lentini

Jess Lentini — Tue, 17 Nov 2020 00:50:35 +0000

In reply to Richard Kennedy.

I make this recipe weekly. We love it. I sometimes add white mushrooms or ground pork. I’ve made it with Rotell instead of plain tomatoes. It is always a winner!

By: Jennifer

Jennifer — Sun, 04 Oct 2020 21:42:52 +0000

I haven’t tried this, but it looks amazingly easy for a weeknight. I’m thinking that I’ll omit the rice and most of the broth, and serve on top of cooked noodles, either macaroni or spaghetti. I might half the brown sugar. I know that sugar cuts the acidity, but seems like a lot for this size dish. This would then essentially be a thick spaghetti sauce or a hearty skillet ragout. Might also throw in some diced yellow squash or zuchinni, as it’s finishing up in the garden bed.

By: Beverly

Beverly — Tue, 18 Aug 2020 09:59:39 +0000

I’ve made this recipe a thousand times with white rice, but the last couple times, I’ve decided to use brown rice. The first time I used brown rice, the rice didn’t cook all the way and I blamed it on my pan because it had been dropped and dented so the lid wouldn’t fit on correctly. I recently got a new pan set and made this recipe again for the first time in a long time and I sat down to eat it and the rice wasn’t done. I followed the directions. It’s 20 minutes longer for the brown rice. I just don’t understand why this is happening. This is a great recipe and I was so disappointed when it didn’t work out.

By: Johanna

Johanna — Thu, 13 Aug 2020 21:16:47 +0000

So delicious!! The brown sugar helps take away some of the acid and was better for me!
thanks for sharing….

By: Julie

Julie — Sun, 22 Dec 2019 12:32:45 +0000

This recipe is amazing I make it all the time! Don’t fear the brown sugar I feel like it sweetens up the sauce a little, canned sauces can be a little weird tasting sometimes. Literally this skillet is awesome!