Made this recipe for meat-eaters and veggies alike. For the meaties I added ground beef in three peppers; tofu mix in five other peppers for the veggies. I honestly liked the brown rice mixture better on its own than inside the peppers. Perhaps my huge organic ones were too thick and still very crisp. I'd increase the amount of sauce and maybe layer some sauce while stuffing the peppers. Might increase the amount of cranberries next time as well.

Reviewed On: Dec. 11, 2006

FYI - My crockpot is a hand-me-down from my mother; circa 1975 (but it still works so what the heck). I mention this because at 3.5 quarts it seems smaller than most recipies out there today. I could not add the 2 cups water to this recipe based on the size of my crockpot. In addition to the standard recipe: we added 1 extra onion (raw, didn't brown), 4 oz. green chilis, 1/2 lb ground beef {1.5 total} browned with 1 packet taco seasoning and 1 packet ranch dressing. Once in each bowl we added shredded Mexican variety cheese and a generous dollop of sour cream and served with tortilla chips. The BF and I both agreed that we'd make this recipe again but would add more flavor - perhaps cayenne pepper or a little hot sauce once in each bowl. My version came out very thick but had a nice crunch with the 2 onions. Cooked it probably 8-10 hours while we decorated the house for Christmas. Enjoyed it basking in the Christmas lights with some red wine!

Reviewed On: Dec. 11, 2006

Great for picnics or large gatherings. Made (for 50) the night before, left in fridge overnight and added salad dressing before serving. Brought this to my boyfriend's church picnic and two ppl asked for the recipe. :) Only changes would be to use English cukes (no seeds) and add more cherry tomatoes. I thought the feta was a little low but the bf loved the balance of grain, veggie and cheese. Will certainly make again. Enjoy!

Reviewed On: Jul. 22, 2006