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Member's Mark Stuffed Peppers, priced per pound

Pleasantly surprised.  Well done Sam's!!! Will be included in my monthly order.

Perfectly delicious

Definitely didn’t taste like any stuffed pepper I’ve ever had.

Just took the peppers out of the oven and the container they were sold in melted. I followed the oven instructions exactly. Very disappointed.

container melted in oven

Husband  luv eating these before work

THE PEPPERS R SO THICK THERE'S NO ROOM FOR THE INSIDES. SKIMPY, BOUGHT A WHILE ,NO MORE.

PEPPERS TOO THICK!

These had no flavor except for bell pepper.

Basically a bell pepper

The container is plastic……the peppers can be cooked in plastic?

Container

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.

What happened to using whole bell peppers?

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.

Member photos

Perfectly delicious

meh

container melted in oven

Husband luv eating these before work

PEPPERS TOO THICK!

Basically a bell pepper

Container