Classic stuffed bell peppers from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • PinchOfSalt on April 04, 2022

    Very tasty and simple to make. I substituted Havarti cheese for the Monterey Jack because that's what I had on hand. It worked perfectly. I was skeptical about the topping but was pleasantly surprised to find how much that dollop of tomato juice/ketchup added to the dish. It did stand out as somewhat sweet due to the ketchup. Next time around I may experiment with using a greater amount of the canned tomato juices and some tomato paste to thicken it up to end up with a topping with more tomato flavor, less sweetness, but a similar thickness to what the recipe calls for.

  • Rinshin on May 21, 2021

    Used this as a blueprint. Microwaved peppers for 4 min instead of boiling to soften, added mushrooms for bulk, only used third pound ground beef for 3 peppers, small amount of soy sauce, oregano, Aleppo pepper, leftover cooked rice instead of cooking new, and red wine vinegar. I added half of the sauce to peppers, then filling and used the remaining half on top instead of all the sauce on top to prevent flowing out from top. This was extremely tasty and easy to prep ahead and baked for 40 min before serving. Repeat for sure. Photo added.

  • jenmacgregor18 on October 22, 2019

    I add a mild harissa and Penzey's Turkish seasoning to taste. excellent. I usually freeze at least 1/2 the batch.

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