The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 7, 2009
My husband and I LOVED these. The kids wouldn't eat them... but what do they know? ;)
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 9, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA
Living In: Dover, Delaware, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Beginning

Home Town: Green Bay, Wisconsin, USA
Living In: Round Lake, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 29, 2008
So yummy and cheesy! Def. will make again, but will use more rice, didn't yield enough with the recipe amts...or the bells were too big!
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Cooking Level: Intermediate

Living In: Fort Smith, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 23, 2008
My family and I loooove this recipe and have made it many times! We make a few changes (like others have suggested): brown rice instead of white, usually we omit the swiss, and using the crushed tomato (as in another reviewer's comments) really adds the extra flavor needed. I, like the recipe poster, ate this meal with meat as a child, but we're close to vegetarians now. Thanks for this delicious version of a classic! It's highly recommended! Helpful hint: I insert 3 toothpicks into each pepper so they don't fall over while baking.
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Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 24, 2008
Everyone (even non-vegetarians) that I've made these peppers for has loved them. Plus, they are very easy to make. Depending on what I have in the house I've substituted different types of beans, cheese and sauce and they always taste delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 18, 2008
Really enjoyed this! Used red, green and yellow peppers and brown rice. Added some V-8 to the rice mix and some more poured on top before baking. Didn't have any sauce but throughly enjoyed this for dinner and again at breakfast!
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Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 28, 2007
My favorite thing about this recipe is that it's easy and takes very few ingredients. Perfect for a budget! And it tastes very yummy. I made them tonight, and my husband said they're his new favorite stuffed peppers. I had some garlic and onion on hand, so I chopped some up and sauteed it in some olive oil. After about five minutes, I turned the temperature down and added my can of tomato sauce. It gave the sauce more flavor. Also, not all the filling fit into my peppers. Maybe I bought too small of peppers? So I added the remainder of the filling to the tomato sauce, too.
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Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 20, 2007
Really easy and fast. In order to make it simpler, you don't need to stuff peppers with any cheese at all. When they are almost finished, sprinkle some cheese on each pepper (I prefer cheddar) and they come out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 8, 2007
These are the first meatless stuffed bell peppers I have ever made, and they were awesome. I definitely prefer them to the traditional recipe. The only change I made was using brown rice instead of white (it's all I had on hand). Yummy!
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Kai

Cooking Level: Expert

Home Town: Orange, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 3, 2007
I really liked this dish. It's great for vegetarians seeking dishes with protein. I added lots of cheese for my kids, but kept the cheese moderate for the adults. I used salsa instead of tomato sauce. Everybody liked it a lot - even my picky kids (they normally hate beans and peppers).
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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