Mine are real easy. Blanch the peppers in boiling water for 4 or 5 minutes. Take some leftover white rice and add enough leftover spaghetti sauce to get the consistency you like (I do about equal amounts of both), stuff the peppers, spoon a little more sauce over the top of the peppers, sprinkle a bunch of cheese on top and bake. At 350%, I'm guessing half and hour to 45 minutes. Larry loves these things.

Mine are very similar to angelaids but I do add browned hamburger to my rice concoction.

Me ex never liked sauce or rice with his.
This is his version - very easy - and actually quite tasty

6 medium peppers
1-1/2 lb ground beef
1 small onion
2 large tomatoes
2 cups shredded cheddar cheese

cut tops off of peppers and clean inside. Boil gently for a few minutes and then set aside.
Brown meat with onions
Dice tomatoes
When meat is brown, drain and mix in tomatoes and 1 cup cheddar cheese
Fill peppers and top with remaining cheese

Bake about 20 minutes at 350 deg.

I blanch the peppers, then fill them with a meatloaf-type mixture (hamburger, egg, crushed crackers, a little ketchup or A1, seasonings and onion). Bake at 375 for about an hour (depending on size of peppers). Top with ketchup, tomato sauce or cheese the last few minutes in the oven.

Here's mine
Clean green pepper inside and out. Cook rice or use minute rice . Mix onion, hamburger, tomato juice or soup and mix all together until the texture you want. Grease a casserole , stuff peppers with mixture and put upright in casserole Pour soup or juice over the peppers and some on bottom . Cook 350 about and hour or til meat is done.. Can do this in the microwave too. I some times layer a piece of Velveeta on just a bit before done and let it melt in.I don't precook the peppers or the meat.

I basically make my meatloaf or meatball recipe and substitute Minute rice (the ONLY time I use instant rice!) for crumbs. I then add some tomato sauce or salsa INTO the meat mixture so the rice has some moisture to absorb, as well as spoon on top and bake. I do not like extremely lean ground beef (under 90% is fine) in them because they need the extra fat, in my opinion, They SMELL wonderful as they cook.

one shortcut you can use which I have tried and it works well is to buy the pouches of rice mix that is ready to just put in your microwave and heat, they have various flavors of it. I use that rice mix, my browned ground meat (add onions while browning if you like) mix those together then your choice of sauces whether it be a spaghetti sauce or a pizza sauce or tomato sauce or ketchup I also add some grated cheese into the mix. I do put my cleaned peppers into boiling water for a few to help soften them, not everyone does that. I stuff them pour a little more sauce on top of all then sprinkle some cheese on top, pop them in the oven at around 350 for 30 mins or so, the meat mix is already cooked so you are basically heating it all up and cooking the pepper. I have also used the boxed rice-a-roni and cooked it then used that for my rice. I prefer using a flavored rice than just plain rice.

my husband does not like the whole bell pepper he says that is just too much so I have started cooking what I called unstuffed bell peppers and just chopping up the bell pepper into the regular mix and putting it in a casserole in the oven he likes that much better he is not overwhelmed by that big hunk of bellpepper.

I don't blanch my peppers, don't cook my rice.

Mix the burger (or I mix ground beer and ground pork) with onions, egg (or two), salt, pepper, garlic powder and rice. Clean the peppers, sprinkle the cavity with a bit of salt, stuff with meat. I use pizza sauce as my sauce (learned that working in a restaurant!), cover the casserole closely with foil and bake for 2-3 hours at 325. The more they cook the better they get. You can also use tomato sauce with a can of rotel added, gives it a kick!

One of my comfort foods. I use the beef and rice recipes posted by others. A tip I learned for getting the peppers to sit upright in the dish is to take a knife and slice the bottoms of each pepper (before blanching) just enough to make them flat in order to stand.

Oh gosh, I love stuffed bell peppers and now I'm craving them big time. sigh

another tip is if your peppers are not shaped that they will stand consider making them boats that lay on their side by cutting them in half sideways (cut top to bottom through center) making one large pepper into 2 smaller boats, they cook faster too since they are smaller.

First of all, I would get your husband to describe the peppers he remembers; did it have ground beef, cheese, etc. Then you can do a better job of matching your version to his memory.

"ground *beer* and ground pork" Bet your DH LOVES those peppers! LOL

Pretty much like everyone elses though I use Orzo instead of rice. Sautee the onions, some red and green peppers, brown some ground beef or turkey. Sometimes I'll add a bit of red pepper flakes to kick it up a notch. Pick some big squarish green peppers, cut just enough off the bottom so they "sit" well in your pan and stuff em. I also pour tomato soup over them. Cook em up and enjoy.

Mom made them all the time the wer delicious I think Stouffers makes a frowen dish very good

I can't recollect ever eating a stuffed bell pepper.

Oh I dearly love them and will eat the frozen Stoufers one when I am dying for one. My husband doesn't care for those.
I think he has me liking my unstuffed one as well as the regular.

I love stuffed peppers too. I use a variety of rice, sausage ,hamburger etc.
When I don't have the time and i get a craving for them I also think Stouffers frozen stuffed bell peppers are great. They ease the craving.

I think I'll try orzo the next time I make them; that sounds pretty tasty.

I do like ravencajun does and cut mine in half lengthwise before stuffing. They hold a lot more that way. I also like Stouffer's. No cheese on mine.

OMG! they all sound great, and the "boat" idea is something I wouldn't have thought of. I'm going to try some of them soon, but keep all the suggestions so I can try them and let DH choose his favorite. They sound simple enough that even I couldn't mess them up. Thank you all sooooo much for the help & suggestions. l.marie

This is a blog I check out, she has good recipes, and the stuffed bell pepper one looks good. I buy the diced canned tomatoes with onion, bell pepper, and celery in it which is similar to her home made version. Check it out.

Here is a link that might be useful: blog deep south

I believe it's important to cook the bell pepper some first by boiling...if not it will take you 2 hours to cook them! I learned this the hard way....I found a recipe and made it the way it called for, I never saw anything about precooking the BP and the recipe said to cook for 45 minutes...well I kept cooking and cooking and cooking until finally after 2 hours the bell pepper was cooked to tender. They were good but I didn't time it right and messed up our eating for the day as we didn't get to eat on time. Then I was reading a different recipe and they told to precook the BP first...I was like "aaaaah I get it now!" HA!

We love stuffed peppers! Like ravencajun, I cut them in half and stuff the halves. If you have really large bell peppers, a stuffed whole one might be too much for a serving anyway! I don't boil mine. I blanch them in the microwave. I can do a whole plate full of pepper halves in about 3 minutes. Then just let them cool and stuff them.

I use home made spanish rice as a stuffing (rice, hamburger, onion, tomato sauce, seasoning - I don't really have a recipe) or any spanish rice packaged mix will work too. We just like spanish rice better than any other stuffing we've tasted (meatloaf, some use pasta with hamburger, etc).

I have also raised many of my own bell peppers, and when there are a lot of them in the garden, I will make up the stuffed halves in bulk and freeze them on a cookie sheet then store in gallon ziplock bags. They make a quick easy meal that way and are just as tasty as when fresh.

Sometimes we top with shredded cheddar cheese (let it melt).

Arkansas girl has a good point about the par-boiling. I'd forgotten about that. However, I've started cooking mine in the crock pot so there's no need to par-boil. And I also use tomato soup to pour over them.