Reviewed: Nov. 1, 2009

This recipe was delicious and as others have noted, quite adaptable! I used yellow and orange peppers in place of green, and used a wild rice mix in combination with a bit of white rice. I also didn't have swiss cheese so instead used up some shredded cheddar that I had on hand. The stuffing is a great vehicle for using up leftovers. I will certainly make this again!

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Lovegoodfood16

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Reviewed: Oct. 21, 2009

Delicious! I've made Kelsey's favorite peppers from the site and that is pretty good but my husband and I decided these were much better! I used cheddar cheese and only put a half slice on the bottom and a slice on top...I also used half brown and half white rice (what i had on hand) and used diced tomatoes with jalapenos for some kick which we love! Added about half the amount of chili powder and about 1 1/2 tsp-2 tsp of garlic salt...yum yum yum!

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Oct. 5, 2009

Made this last night as an alternative to ground beef stuffed peppers. Delicious! Only changes I made was to use brown rice, and colby cheese since that what I had on hand.

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PattyP

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Reviewed: Sep. 29, 2009

Great idea to build on - thanks!

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sstar

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Reviewed: Sep. 23, 2009

Im sorry to say I did not like this at all.I am used to not cooking the meat before baking.I like my stuffed peppers stuffed with a meatloaf type stuffing then baked.I figured I would try this to see if the cooking method was any better but I didnt like this at all.They were dry and crumbly due to cooking the meat before hand.I will stick to my old recipe from my mom.To each his own,I guess.

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Kitty1970

Cooking Level: Intermediate

Home Town: Twinsburg, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 27, 2009

Very good but I did make some changes. Used brown rice. Fried an onion with some garlic before adding to beans and rice. Also added a bit of cumin and about 2 tbsp of fresh cilantro. Put can of tomato sauce right into the bean rice mixture before stuffing the peppers. Only sprinkled cheese on top, not inside the peppers to cut down on fat and calories. Great base recipe to play with. I will probably add more veggies next time to cut down on the beans and rice. Cooked in the microwave in about 30 minutes, then sprinkled cheese over top and put on for another 2 minutes.

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jae

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

These were great!! I followed the recipe loosely making a few small changes. I sauteed onion, garlic, the chile powder and a few cumin seeds in olive oil. When onion was golden, I added cooked brown rice and black beans. Before stuffing and baking, I had blanched the peppers, after removing membrane and seeds, I plunged into boiling water for about 1 minute followed by a quick plunge into cold water. After stuffing with rice/bean mixture, I topped each pepper with tomato sauce, and a good amount of grated cheddar cheese. I baked, covered with foil, until peppers were tender and cheese melted. I served with hot sauce and more tomato sauce. I love the fresh taste of organic Muir Glen tomato sauce which you can find in the natural food section of the supermarket.

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Pat

Cooking Level: Expert

Home Town: Mineola, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 6, 2009

My husband and I LOVED these. The kids wouldn't eat them... but what do they know? ;)

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Mar. 16, 2009

This recipe "as is" is NOT good at all, but could be a good base to add upon... Onions, cumin, garlic, picante sauce, sharp cheese, all could do to make this recipe better. And plain tomato sauce.

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

What a nice change from the usual ground beef stuffed peppers! Even my husband enjoyed them, and he doesn't like anything vegetarian. Nice and healthy, too!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

This stuffed pepper recipe was wonderful! I did make a few changes after reading other reviews, though. I used brown instead of white rice. I added a bag of frozen veggie meat crumbles, I used grated pepperjack cheese instead of swiss because we like our food to be a little spicy. Also, instead of using tomato sauce, I used a can of spaghetti sauce to add extra flavor. The only things I'd do differently next time is to add more cheese than I did and either use bigger peppers or an extra one because I had a bit of filling left over. These were great and my husband even loved them!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Nov. 24, 2008

This recipe is good. I did make the following changes: I used Rice-a-roni spanish rice instead of brown; sharp cheddar cheese instead of swiss; and omitted the tomato sauce since the rice already used a can of diced tomatoes. Using pre-seasoned rice gave this a lot of flavor, though you lose the health benefit of brown rice. I also cut my peppers length wise (on accident) then put some cheese in the bottom, then rice filling, then cheese on top. Next time I will probably use red bell peppers for personal preference. Was really good for lunch the next day too.

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Nov. 9, 2008

These are really great. I used a spicy tomato suce and added it to the stuffing. They turned out wonderful.

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SAMOYED

Cooking Level: Expert

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Reviewed: Oct. 9, 2008

I started by boiling the peppers for about ten minutes to achieve the the texture I wanted, and baked for about 30 minutes. I added corn to my beans and rice mixture and put a small slice of cheddar cheese in the middle of the rice and beans. It might be nice to add a little more. I topped the peppers with some diced tomatoes. We also put a bit of plain yogurt on top when we were eating them, and that was good. I think I'll like the leftover filling (there's a LOT) in some tortillas.

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April

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

Pretty dang good! I added a healthy dose of cumin and a chopped tomato to add some bulk. I mixed the rice, beans, tomato, and tomato sauce all together and spooned that into the peppers. Added a layer of shredded mixed cheeses, more rice mixture, then topped w/ more cheese. Even my fiancee, who swears meat should be in every meal, loved this. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Aug. 8, 2008

Phenomenal Dish!! I used shredded monterey jack because it's what I had. This was just too good to be true. I will make this again and again.

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Mrs Habibi

Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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Reviewed: Aug. 6, 2008

My husband asked me to make this again, he loved it. I liked it too but felt there was something missing, it was a bit too bland. I followed other reviewers' suggestions of sauteing onion in olive oil and using taco seasoning since I didn't have chili powder. Maybe I'll add garlic next time. An overall very good recipe that is versatile for what you have on hand. I just have to figure out what would send it into fantastic!

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MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Aug. 5, 2008

I remember having stuffed green peppers as a kid (the meat kind) and hating them. These, on the other hand, were awesome! Not being a huge fan of black beans, I used pinto beans instead, but it still tasted just fine, and it was super easy to make.

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RIVKADR

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Reviewed: Jul. 27, 2008

The mixture of flavors in this recipe were great. The black beans were a great addition to a traditional vegetarian stuffed pepper. The only reason I gave it four stars is because I had to make one alteration. I mixed tomato sauce in with the black beans and rice to give it a nice moist texture. As the recipe called for I also poured some over the peppers at the end. If I did not add tomato sauce to the filling I think the peppers would have come out very dry on the inside.

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