Reviewed: Apr. 18, 2012

These were great and easy peppers. I used yellow peppers as those were the cheapest ones. Used more than 2 teaspoons of chili powder as we like it spicy. As others stated in reviews I also softened the peppers in the microwave. And maybe used about twice the amount of cheese. The boyfriend asked if he was to eat the stuff out of the pepper, I had to tell him you eat the pepper as well. He is not a veggie fan but raved about these and had seconds.

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Reviewer:

Melinda

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Reviewed: Mar. 16, 2012

LOVED them. Only added some Slap Ya Mama cajun seasoning, sea salt, and I also added more Monterrey Jack cheese to the tops and sprinkled a little cilantro on top. Fabulous!!!!

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Reviewer:

DENISELAIRD

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Cooking Level: Expert

Home Town: Galliano, Louisiana, USA

Living In: The Woodlands, Texas, USA

Reviewed: Feb. 16, 2012

A tastier variation on the usual stuffed pepper! I make them with ground turkey to up the nutritional value, mix in a can of niblet corn into the filling, and top them off with grated cheese. Lastly, I never pre-cook the peppers, otherwise they're too mushy! I stuff them raw and cover to bake. Gives the perfect textured pepper!

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Reviewer:

kerrip

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 15, 2012

I made these with red bell peppers that I steamed in the microwave for a few minutes. I added chopped cilantro to the meat mixture, while cooking, and used a can of Rotel since I failed to buy tomato sauce. Topped with shredded cheddar and baked until bubbly and brown on the top. These had lots of flavor. These arent my favorite dish in all the world but a great, and somewhat healthy, midweek meal. We will be making them again.

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Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 13, 2012

Delicious! I just used 2 full bell peppers for my boyfriend and I and hollowed them out for a full pepper each. I used brown rice and some hot sauce since I didn't have chili powder. They were rich and especially good with tortilla chips. My boyfriend and I both loved these -- definitely recommend!

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Reviewer:

Shannon

Reviewed: Feb. 9, 2012

These were AMAZING!!! I am not a big fan of stuffed peppers, but these I will make again!

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Reviewer:

Bonnie

Cooking Level: Expert

Reviewed: Feb. 7, 2012

I doubled the recipe and made these in the crockpot. No need to steam the peppers first. I also used the Taco seasoning 1 recipe (doubled) from this site and didn't need to add any extra seasonings or chili powder (my chili powder is very hot though)! I used 1 28oz can of crushed tomato instead of tomato sauce and chedder cheese as that's what I had in. Cook on high for about 3- 4 hrs or longer on low temp.

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Reviewer:

Bev

Reviewed: Feb. 2, 2012

I guess I don't get it. It just tasted like a taco in a chili rather than a tortilla. I followed the recipe exactly, if I were to make this again I would double the rice since the rice to meat ratio was too low in our opinion. In fact, I'm going to reuse our leftovers- including the chilis once chopped- as taco filling tomorrow. But I think I'll keep looking.

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Reviewer:

niki-b

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 29, 2012

Easy to make and very good! Next time I make I will add chopped garlic and some fresh cilantro to top if off. Yum.

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Reviewer:

jaimie78

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

These were pretty good! I added more cheese to these peppers and used low sodium taco seasoning. I wish I had steamed the peppers for longer; they were not as soft as I would have liked, but overall I was happy.

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