I love the stuffed peppers. Great for after a busy day at the office. I cooked the peppers a hour .The directions said 30 minutes. I also poured the Rao marinara sauce over them. Delicious.

These Member’s Mark stuffed bell peppers are absolutely delicious. It’s one of the few foods my daughter enjoys (seriously, she is THE pickiest eater I’ve ever known). I find them a little pricey, if you have two people and you serve one with a loaded side salad or something, they’re large enough that it could make a small meal for 3 nights.

Good value. Peppers are crisp and firm and nicely sized. Filling is flavorful and well portioned between meat and rice. It also freezes well for future meals.

Great flavors, blend of meet, cheese & pepper. Best with a jar of your favorite pasta sauce over top before baking! Couldn't make better myself! Healthy & delicious! All in one meal! Easy to warm up leftovers, had 1/2 pepper each day for a week, still enjoyed every day.

We've purchased these many times to throw in the oven for a quick and easy dinner, and they never disappoint! The meat and cheese makes you feel full, but you get the health aspect of the peppers rather than filling up on pasta or bread and other empty carbs. Will definitely be buying this again and again!

These are wonderful but need marinara sauce, otherwise it would have received a 5 star rating. I simply put my favorite, Rao's over the peppers and added a little extra parmesan cheese and they were wonderful.

If you're looking for a "homemade" taste without the two hours of prep work, these Member's Mark Stuffed Peppers are a fantastic find. They are packed with a savory blend of beef, rice, and spices that actually feels substantial rather than mushy. The Verdict The peppers themselves hold their texture well—they aren't soggy or falling apart after baking. However, like many pre-prepared stuffed peppers, the filling can lean toward the drier side depending on your oven's calibration. The Pro-Tip To take these from "good" to "restaurant quality," don't skip the tomato sauce. Adding a generous layer of marinara or a simple tomato sauce on top before popping them in the oven is a game-changer. It creates a "steam room" effect that keeps the meat moist and adds that necessary hit of acidity to balance the savory beef. Pros: Generous portion sizes (usually 6 large peppers). Great meat-to-rice ratio. The peppers stay firm and colorful. Cons: Can be slightly dry if baked "naked." Quick Tip: Cover the tray with foil for the first 20 minutes of baking to lock in the moisture, then uncover for the last 10-15 minutes to let the cheese and sauce bubble.

Not sure why the club in Wesley Chapel stopped using whole bell peppers. They now cut them in half so the ratio is more meat, rice and cheese with tiny halves of peppers, which is disappointing. Please go back to preparing them with 6 whole peppers. It's a healthy option for dinner but your getting less veggie now.

I have purchased these several times. Sometimes they are quite good - not like home made, but acceptable. Other times they lack flavor, sometimes have a lot of liquid (water) in the pans. Most recently they were honestly awful. They had a sour taste like the cheese had soured. I ended up throwing them away as we could not get past the "sour milk" taste. I rate 2 star because sometimes they are good, but inconsistent quality is unacceptable.

They looked good, my husband said they were tasty. I was cleaning up after he ate and the knife I used to cut them up had cheese stuck on it that would not come off with hot soap and water. That's crazy. I have never had cheese that was so hard that it wouldn't come off with washing. I had put them in seperate freezer dishes and peeled the “cheese” off when ready to serve again. Husband said they were still good. I would not buy these again.