Reviewed: Jul. 7, 2012

This was a really good base recipe. It's very bland however, and even with some italian spices it was still "missing something". However, it was easy and very healthy :)

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Reviewer:

Faelania

Reviewed: Sep. 9, 2012

I added some chicken sausage to the recipe and it worked out very well.

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10 users found this review helpful

Reviewer:

crombie

Reviewed: Sep. 13, 2012

Once I added a few things to this recipe it was excellent but I do agree that it would have been a bit bland on it's own. I added a whole 15 oz. can of tomato sauce instead of just a cup, and Italian seasonings as well as some crushed pepper for a little kick. I also added some cheddar cheese inside as well as on top instead of the mozzarella cheese, I think the sharpness of the cheddar was a good addition. I also kept the peppers cooking at least 10 minute longer than the recipe said, and I still think that it was too crisp tender for me, so I next time would probably either microwave or cook the peppers a little bit before adding the filling and cooking it the 18 plus minutes. Otherwise a great recipe- very healthy yet tasty.

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13 users found this review helpful

Reviewer:

MaasWife

Reviewed: Sep. 18, 2012

Delicious stuffed in Poblano peppers! Nice and spicy!

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1 user found this review helpful

Reviewer:

ELLERCIRCUS

Reviewed: Oct. 6, 2012

This was really delicious! I think the tomato sauce made it a little bland, but I just added my favorite spices and it turned out great! :D Make this dish!

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Reviewer:

cheers

Reviewed: Oct. 26, 2012

It was OK, the filling was good, but the peppers seemed bland.

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Reviewer:

alligatorlaura

Reviewed: Nov. 2, 2012

This was very simple to make. I did make some changes. Instead of using diced tomatoes I used a can of diced tomatoes & green chiles, chick peas and mixed some sharp cheddar cheese right into the mix before stuffing. I took the advice of other reviewers and precooked the peppers. Good base recipe.

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Reviewer:

EarthaB

Reviewed: Nov. 13, 2012

I always par boil my peppers before making any type of stuffed pepper. Put about a half inch of water in a pot and bring to boiling. Put pepper upside down (tops cut off and cleaned out already) in the water and cover. Boil for 5 minutes. They are now ready to stuff and don't need as much time in the oven - other than to heat up or cook whatever filling. This recipe did need a lot of additional spices - I put about 1.5 Tbs. seasoned salt, 2 tsp. pepper, 1 tsp. red pepper flakes, and 1 tsp. garlic powder. Also put some shredded cheddar in the filling as well.

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5 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Reviewed: Nov. 25, 2012

The perfect thing to cook for dinner!!

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Reviewer:

Lbettell20

Reviewed: Jan. 5, 2013

I have not tried this recipe yet but plan on making it tomorrow. Seeing the comments about the blandness, I would like to offer up what I now plan on doing when I make this. I love quiona and it is excellent if you saute diced celery, onion and carrot. Add a little chicken broth and throw in currants, dried cranberries and diced apricots, a little cinnamon and cardamon. Add the cooked quinoa and the tomatoes if you like. Then fill the peppers. When I make stuffed peppers, I usually slice them longways and lay them down on top of some seasoned tomato sauce and chicken broth. This seems to amp up the flavor of the pepper.

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2 users found this review helpful