Reviewed: Apr. 25, 2012

Once you add the cheese it binds together well and is good. Thought maybe more rice up until that point. Spicy and good.

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Reviewer:

Beths

Reviewed: Apr. 17, 2012

From reading the reviews, it sounds like the quality of chorizo you use really makes all the difference. My end result was not bland at all, but really spicey. I do agree with some of the others about the tomato soup. I didn't really think it was necessary. Overall it was pretty good.

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Reviewer:

cln714

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Home Town: Woodridge, Illinois, USA

Reviewed: Mar. 14, 2012

I'll definitely be making these again. Only changes I made was to use fresh tomato & since I didn't have celery I used a can of corn. since I don't like to waste I chopped up the bell pepper from the tops. I also used "soy" chorizo so no grease and made such a healthy meal. Thank you "Malapso" for sharing your recipe.

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Reviewer:

jlo

Cooking Level: Intermediate

Reviewed: Feb. 16, 2012

I loved these~! I left out the salt and the cheeses, but substituted shredded pepper jack cheese instead, used Minute instant rice because that's what I had on hand, and the parsley and basil were dried. Oh, and I used tomato sauce instead of the peeled tomatoes.

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Jan. 14, 2012

These turned out really good. Modified quite a bit due DH's diabetes and ingredients on hand. Didn't do rice. Browned chorizo with finely diced onions. Added diced tomatoes(drained), garlic, black beans(drained) and chopped spinach(thawed,drained).I didn't drain my chorizo, I just simmered everything together until most of the liquid had dried up. I did as some others and just cut my peppers in half without boiling them. I baked the filled peppers for about 45 minutes until the peppers themselves were fork tender (covered). My mexican cheese had gone bad so I put a slice of fresh mozzarella on top of each and then broiled it until the cheese had melted. Next time I will definitly use the mexican cheese and get it just a little brown under the broiler. The peppers themselves produced a fair amount of liquid in the bottom of the pan but using a slotted spoon solved that and the little bit of liquid in the filling was absorbed. Taking out the rice and using the black beans turned it into a nice lower (better) carb meal for the hubby that was so flavorful they were gone before we knew it.

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boonie

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Reviewed: Dec. 28, 2011

awesome!

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John and Jackie

Reviewed: Oct. 1, 2011

Modified to what I had on hand. Used 12oz chorizo, omitted carrot, 1 can chopped tomato, cilantro in lue of the basil/parsley, cooked a batch of Spanish rice and added, layered cheddar cheese in the middle of the stuffing and topped with the peppers. Omitted the tomato soup and they turned out moist and delicious.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: Ventura, California, USA

Reviewed: Sep. 2, 2011

too greasy

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Reviewer:

Jack

Home Town: San Marcos, California, USA

Reviewed: Jul. 28, 2011

Made this with Italian sausage vs. chorizo. Also, I had a box of leftover fried rice from Chinese takeout, used that rather than cooking rice as the recipe calls for... just reduce the amount of water. I had leftover stuffing since I only stuffed 4 peppers, so I mixed the remaining tomato soup into the mixture and saved it for later... next day scrambled some eggs, stirred in the stuffing mixture, and made what my husband said were the best breakfast burritos ever. Will definitely make this again and make lots of it! Even the leftovers were delicious and versatile.

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Reviewer:

hlstaples

Reviewed: Jun. 19, 2011

A new staple! My husband is vegetarian so we made this with Litelife soy-based chorizo, threw in some green chiles and left out the worcestershire sauce and it was AMAZING!

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