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.

First time I tried the Member's Mark Stuffed Peppers....and I will DEFINITELY be getting them again!! They were flavorful, chock full, easy to cook, and to top it all off...a great price. Being just a two-person household, I can't make them as cost effectively as buying these from Sam's. And I can easily freeze the leftovers for my husband and I.

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.

I have been craving stuffed peppers and these were delicious. The instructions were very simple and the peppers can be cooked in the foil packaging that they are in.

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.

I'm telling you folks, these make a great meal any day of the week. Tasty and satisfying. I keep one in the deep freezer and thaw it out when I'm ready for it...

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.

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.

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.