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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TINAMARIE1971

Cooking Level: Beginning

Home Town: Green Bay, Wisconsin, USA

Living In: Round Lake, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hooligan77

Cooking Level: Intermediate

Living In: Fort Smith, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
37 users found this review helpful

Reviewer:

GreenMachine

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BlueMou

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHAUNALEE

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kai

Cooking Level: Expert

Home Town: Orange, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WSROBERTS

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2007

Pretty easy to make and I really liked it. Family didn't care for it much though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SGODDARD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2007

Really good! I might try it with red peppers next time. I used the leftover filling (the original recipe must have used bigger green peppers than I could find) for burritos the next night.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nurseminako

Cooking Level: Beginning

Home Town: Woodbine, Maryland, USA

Living In: Manning, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2007

Very good and simple recipe that easily lends itself to variation.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Roxy B.

Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

Living In: San Luis Obispo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2007

This recipe was a big hit! I modified it by using Zataran's black beans and rice and topping with cheddar cheese. Everyone loved them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AnnMarie413

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2007

This recipe was OK, not great for me. It was too bland, even after adding extra spices, in my opinion.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michelle j.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2006

I make this all the time - always with yellow cheese though (either velveeta or yellow american). Easy and very tasty - heats up well for leftovers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TODDBIRK

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2006

I wasn't too crazy about this one, however my wife and son loved it. I may have not baked the bell peppers enough. I ended up taking the beans and rice and rolled them into a burrito for my meal. Loved the beans and rice!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lion King

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2006

These were very good. I used red and orange peppers, I cooked them for 10 min in the microwave to cut down on the oven time. I also used brown rice and grated lite cheddar cheese. I will be making these again!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

MISS ALLI

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2006

I like regualr stuffed green peppers, but these blow the meat-filled ones away! I did some modifying though...I used black beans with chili and cumin spices in it, Hunts tomato sauce with basil, oregano, & garlic, and instant brown rice to save time. I also used only 1 slice of cheese (halved for layering) per pepper to cut calories. It turned out wonderful. A dallop of sour cream on top before serving enhanced the flavor even more. Thanks for the great recipe!

Was this review helpful? [ YES ]
53 users found this review helpful

Reviewer:

Sara B.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2005

This was a good recipe to start with and change/build on. Instead of putting it on top at the end, I mixed the tomato sauce with morning star veggie crumbles and spooned that into the pepper as well so the rice would soak in the sauce. Everyone loved the peppers, even the carnivores.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Rora Starita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Park Forest, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2005

I made a LOW CALORIE VERSION of this yummy recipe. First of all, I use just a small amount of brown rice. The vegetables have such a fanstastic flavor - the rice is just there to make it more filling, but it is also highly caloric (and has little nutritional value). I used about 1/2 a slice of fat-free swiss in each pepper (waaay less than the recipe calls for), threw in a layer of raw mushrooms and onions (they cook themselves nicely in the juices), and topped the peppers with a few tablespoons of crushed tomatoes (healthier AND it lends a simple, delicious tomato flavor) and a tablespoon of fat-free sour cream to each. For us calorie-counters, this is a genius meal.

Was this review helpful? [ YES ]
85 users found this review helpful