Reviewed: Sep. 15, 2011

Great recipe - I didn't have the chipotle peppers in adobo sauce, so that probably would have made it taste better, but it was still really good for such a healthy dish. I also used 1/3 less fat mexican blend cheese. I used it for stuffed peppers, but ended up liking it better just by itself. Great healthy recipe; I will definitely make it again.

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Reviewer:

Bonnie C

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 26, 2009

I'm giving it a five but I did make some changes. I added some dijon mustard and light soy sauce to the tomatoes and onions. I put the TVP in a small glass casserole dish and then spooned over the tomato mixture and sort of pressed it into the cracks between the pieces. Then I put just over a cup of shredded marble cheese over top and baked it for 15 minutes at 350, then on broil for a couple minutes to finish it off. I really enjoyed this meal, but my boyfriend hated it. I think he's just scared of it!

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Reviewer:

Kaelyn

Cooking Level: Intermediate

Home Town: Vancouver Island, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 27, 2006

This is the kind of recipe that wasn't bad enough to throw away but wasn't good enough to make again. It was a little heavy on the TVP for me, I would recommend using an extra tomato and maybe even a little tomato sauce. Also, maybe some more cheese?

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8 users found this review helpful