The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 6, 2009
I needed to cook the peppers longer because they were too tough. I added some 93/7 lean ground turkey. Loved it! I can't wait for leftovers!
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Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 26, 2009
This was super easy--used black beans instead of kidney, added mushrooms. It was really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 20, 2009
Quick and easy way to make stuffed peppers during the summer if you don't want to heat up the house w/ the oven (and live in NYC w/ no access to a grill). Used leftover brown rice from another meal, used white onion instead of green, which added a lot of flavor, used diced tomatoes bc that's what we had, frozen corn, black beans instead of kidney, and chopped up a couple jalapenos we had sitting around. It did need some more flavoring like some of the others mentioned, so I threw some cayenne pepper in, some red pepper flakes, chili powder, and some seasoning salt to taste. Only had lite mexican shredded cheese, which worked perfectly. My boyfriend loved it and we'll definitely be keeping this one around!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 12, 2009
Great yummy and easy dinner. I too didn't use the microwave, but did everything in the oven and stovetop. I used real brown rice instead of instant. Instead of stewed tomatoes I used diced tomatoes with chipotle chiles. I think that added tons of great flavor. I omitted the corn since I don't like it and corn is not that healthy. I also added fresh garlic and extra green onions.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 29, 2009
As a previous review said, the recipe was good, but DOES need a bit more herb/spice. It's a great and tasty basic recipe with lots of room for improvisation. Adding salsa would give it a little oomph and depth of flavor without complicating the recipe. As it says- quick and easy. Healthy and tasty. Great for summer's garden surplus. And busy families.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 14, 2009
I loved this recipe. Following another member's suggestion, I added a Mexican twist. I used canned tomatoes with Mexican spices, chopped Cilantro, and a 2% milk shredded Mexican cheese blend. I topped it with sour cream. My husband loved it too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 22, 2008
I love these! They are so easy and tasty and always a hit. I roast the peppers in the toaster oven instead of the microwave. I also use white rice instead of brown (just because that's what I always have around), and I use spicy salsa instead of tomatoes. It's great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 1, 2008
The first time I made it, I liked it. But the second time- I LOVED IT! I added a little salsa(1/4 Jar) and used frozen mixed veggies. Then finished it by topping it with mozzarella cheese and bread crumbs then broiled it just enough to melt it. It tasted so "meaty" just packed full of flavor and the leftovers where even better!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 14, 2008
These were ok. The peppers were a little to hard for me. I think they should have been nuked a few more minutes. I appreciated the quick version of this since I was in a rush and pressed for time but I think that I rather do these in the crock pot and have them super soft and delectable! So,I will make again when in a bind but with more adjustments to the time the cook in the microwave.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 30, 2008
Really really yummy. I made a few little changes, added some chopped mushrooms, salt and pepper and used Asiago cheese instead of Parm because that's what I had. I also used lower fat mozzarella. Really tasty, easy and I've never used the microwave to make a meal like that before. I will be adding this to my permanent recipe box. Thanks for posting it!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 14, 2008
good recipe. i've experimented a lot with the vegetables inside and used refried and black beans also, and it always turns out good
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Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 9, 2008
Very good, though I tried to keep the peppers whole and it did not work as well. Next time I will try to add some cheese to the stuffing as well as top them with cheese before baking.
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Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 27, 2008
I tried it and it was WONDERFUL. I discovered after doing steps one and two that my can of kidney beans was really black beans. They were very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 10, 2008
Excellent, added ground sausage for my husband but would be great without as well.
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Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
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Reviewed: Mar. 7, 2008
This recipe was really good, although it needed more spices. I changed some things but I think I kept the recipe essentially the same. First, I used regular rice and so I started cooking it on the stove a bit before I added in the tomatoes. I didn't use a microwave at all, but instead heated the peppers in the oven. I also added a little bit of garlic, black pepper, and cayenne pepper to the rice mix. This recipe was really really easy to make yet tasty... I am definitely going to make it in the future for company as a main dish. It's really hearty because of the beans, too!
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Cooking Level: Beginning

Home Town: Bedford, Massachusetts, USA
Living In: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 2, 2008
- sooooo easy - tasty the next day - subed mariniated tofu for rice - easy to alter with ingredients on hand
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 26, 2008
Thanks for sharing such a wonderful recipe! My husband and I are always quite busy, and this is a healthy meal we can make quickly. When making, I always add a little more of each ingredient that is in the filling so we have plenty to satisfy us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 10, 2008
Loved this recipe, use it weekly...made a few changes. Used pre cooked brown rice, and combined the beans and rest of the ingredients on the stovetop (or microwave, depends on how lazy I am) and heated through. Added chilli powder, cumin, garlic and onion powder. Used mexican cheese blend and put the stuffed peppers in the oven/toaster oven for a few minutes. You can also tailor this recipe to be more italian depending on the spices.
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Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 9, 2007
This were really good and quick! I would have given this 5 stars, but I tasted the mixture before stuffing it into the peppers and thought it needed a little more flavor. So, I added a little cumin, black pepper, and paprika. They turned out great! I will be making these again. Also.. using red/orange/yellow peppers makes all the difference. My fiance who normally hates stuffed peppers, liked these Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 20, 2007
I have made this using Rotel type tomatoes and adding a package of shredded pre-cooked chicken (from HEB grocery meat case). Left out the beans and corn. The meat was already seasoned and the tomatoes gave it a bit of a kick.
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