Changes I made: Cut back cumin to 1 tbsp, cut back green chiles to 2 cans. Substituted diced tomatoes instead of crushed, substituted Mexican cheese blend (Kraft's Mexican blend with cheddar, monterery Jack, asadero and queso blanco cheese) instead of plain cheddar, also had torilla chips served on top of the soup instead. Added 1 can black beans (partially drained), added 1/2 cup lime juice, and added 1/3 cup of chopped fresh cilantro just before serving, and had guests top their bowls with a dollop of sour cream. It was sooo delicious! I loved the blend of flavors, especially the crunchiness of the chips, with the smoothness of the avocado. Served at a soup party where everyone brought their own homemade soup, and this soup got the most compliments and recipe requests. Can't wait to have the leftovers tonight!

Reviewed On: Jan. 18, 2009

It was my first time making stuffed peppers, and my husband and I loved them. The only thing I did ifferently from the recipe was use a spicy "Mexican style" tomato sauce. The added kick of spiciness was just right!

Reviewed On: Jan. 2, 2008

Great recipe! My husband (from Mexico City) said it tasted just like his Mother makes!

Reviewed On: Jan. 10, 2007