I have made these several times. Always with rice. I have made them for my friends who keep Kosher, I just bought a shredded non dairy substitute. They totally enjoyed them. They are a great lunch item for the next day.

I used this recipe to make plant-based meat substitute stuffed peppers and my Mom loved them;
I used Champagne Cheese at the end and broiled them for about 5 minutes. I have been asked to make them again so the recipe is beyond good.

I wanted to like this recipe, I really did. My husband and I both like stuffed bell peppers and we have enough out of the garden that I need to find different things to do with them. Plus, ground chicken is a good change from ground beef.

Unfortunately…as written, this recipe is very, VERY bland. I wanted a more intense Italian flavor, so I didn’t want to add more red pepper flakes; heat is no substitute for actual flavor. I had tried the dish once before and had the same result, but I also, as mentioned, *really* wanted it to work, so this time, I used diced tomatoes with basil, garlic and oregano, added a few leaves of fresh basil as well as more Italian seasoning, and hoped for the best.

Unfortunately, the mixture was still blah — and I *didn’t* use no-salt tomatoes. I also used steamed basmati rice, not brown rice; we don’t care for it. Orzo might have been better, but I had none at hand.

To up the flavor, I added half a jar of Rao’s marinara and half a teaspoon of chicken Better than Bouillon. By the time I added the cheese, it was okay. I think it might be better still if I’d had flavored ground chicken; there’s a brand (I think it’s Mighty Spark) that has bruschetta-flavored ground chicken, and that might help. I ended up with much more stuffing than peppers, but that was okay; our peppers were on the small side. I steamed the peppers first and put a layer of stuffing down, then the peppers, then filled them with the remaining stuffing. The extra stuffing more than made up for the small peppers.

I am sorry to make this report, but I think others are going to have the same concerns as I, and at least this might give people some suggestions to address them. I do thank you for sharing the basis for the recipe, though.

I followed the recipe as presented, but I made a couple of changes. I cooked a cup of orzo in 4 cups of chicken stock for four minutes. When I stained the orzo, I reserved the chicken stock and that is what I poured into the casserole when it was time to cook the peppers.
I sautéed one small diced onion, and a few cloves of garlic for about three minutes, before I added the chicken to the pan to Brown. In addition to the spices listed in the recipe, I added some fresh chopped up basil at the end, after mixing in the orzo and before stuffing the peppers. I used Parmesan Reggiano cheese and Parmesan cheese. I put some of the mixture into the filling before I stuffed the peppers. I covered the casserole with tinfoil and baked at 400 for 30 minutes. Then I took the tinfoil off, topped peppers with the remaining cheese, and cooked for another 10 minutes without the tinfoil. That made the pepper the perfect consistency. I did not par boil, or roast the peppers at all. I feel the chicken stock helps to bring a nice additional flavor. I think vegetable stock would be nice also. definitely taste the filling as you go and add any additional spices or salt. Have fun!

Made these tonight — they looked lovely. But I have to agree with the other poster who found them bland. It’s an easy fix, I think: just use some marinara sauce (garlic, four cheese, your pick) instead of the no-salt diced tomatoes. The diced tomatoes don’t add a lot of flavor or thickness to the filling. In the past, I’d stand the peppers up, which left me enough pepper to dice and add to the filling which is nice; I’ve also added frozen roasted corn in the past. I think this is a good starter recipe, and I like the way the peppers look and how easily the eat when cut this way instead of standing, but it was not the most mind-blowing flavor I’ve experienced.

I mixed some lean ground beef with Italian sausage and sautéed onions and garlic before browning the meat. It came out great!

Really good! I’ve made this twice in a row, I liked it so much. The first time I made these I doubled the recipe and pre-grilled the peppers before stuffing them and finishing it in the oven to melt the cheese, the second time I followed the baking instructions. They tasted a lot better grilled than baked, it really cut through the vegetal pepper flavor. I’ve made with both Whole Foods bulk Tuscan chicken sausage and Publix Greenwise Italian chicken sausage, both are delicious. Following the baking instructions led to crispy vs. gooey cheese on top, so I’d probably tweak that next time too.

We made this recipe. It was delicious. I made a couple of changes, including having 1/2 the meat be Italian Sausage.