Reviewed: Nov. 23, 2008

Mmm! These were great. I used brown rice and liked the contrast of slightly crunchy rice to the soft texture of the red and yellow peppers. The feta cheese blended so nicely with the flavors of green onion, tomato, garlic, and rice. This was a great side dish to accompany Spinach Stuffed Chicken Breasts (also from this site).

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goodtoglow

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Reviewed: Nov. 21, 2008

Very delicious, my vegetarian friend really enjoyed it and everyone else did too. I did add some minced garlic for some extra flavor the second time I made it.

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AMANDAF262

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Reviewed: Nov. 18, 2008

this recipe was excellent! i've wanted to try to make stuffed peppers for awhile and wanted a good vegetarian recipe. This tasted great. I backed off the heat to about 350 (400 just seems to burn everything) and i used 1 cup of instant white rice and 3/4 of a cup fat free feta. the rest of the recipe i followed as directed and the result was awesome! i'll definitely make it again :-)

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John

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Reviewed: Nov. 10, 2008

LOVED IT!!! Which is a surprise since my Mom's stuffed pepper recipe has always been my favorite and unbeatable. I used a red and yellow pepper. I baked the peppers for 15 minutes and some of the edges ended up brown despite greasing the baking sheet. I omitted the salt; the fat free feta that I used had enough. I also used brown rice and 1/2 green and 1/2 white onion. I think if you bake the peppers more than 15 minutes the end result and texture would be comparable to the cooked tomatoes; mushy not slightly firm. Again, LOVED this recipe; will make again!

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Oct. 29, 2008

This was great!

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Holly

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Reviewed: Oct. 27, 2008

i love the freshness of these peppers and have made them several times already.

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Paul

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Oct. 23, 2008

I pretty much follow the recipe exactly (though I usually eyeball quantities), and also added half a large link of sausage diced up. SO TASTY! And all the food groups are represented!

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MaryBeth

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Reviewed: Oct. 16, 2008

Not bad! Added a few changes that I thought made it even better. First, red peppers are the best (much sweeter then green). I used a wild rice mix that was amazing with an added can of mushroom soup. I also added sliced celery and chopped water chestnuts. All of that gave it more of a "stuffing" like feel. I thought feta would be weird but it was amazing. I also melted some mozzerella on top. With these changes easily a 5 star recipe!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 7, 2008

This is really, really good. I've made it several times. The only reason I gave 4 instead of 5 stars is because I made one little change and cut the salt in half. My carnivore husband did not miss the meat at all.

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Pauline

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Reviewed: Oct. 6, 2008

Delicious...I will definitely make this again. I used "Texmatti" American basmatti rice, omitted the salt, & it was yummy. This would also make an excellent rice dish w/o the peppers.

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LA

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Reviewed: Oct. 5, 2008

These were great. Will make these many more times thanks.

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nloneil

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Reviewed: Sep. 17, 2008

My mom and I make this recipe all the time, so I figured I should finally review it! This is by far the best stuffed peppers recipe I have ever found / eaten. The feta really gives it an oomph. These are the only changes I ever make: -substitute red/yellow peppers for green -use white AS WELL AS green onions -add spices liberally -once I used canned diced tomatoes because it was all I had, and that worked out fine too

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Melanie

Cooking Level: Beginning

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Reviewed: Sep. 13, 2008

These were really good! I used shredded cheese for feta since I didn't have any on hand. Otherwise I followed the recipe! Will be making again. On a side note...I loved the stuffing. I usually only eat the pepper and leave the rice but this is the first time I ate it ALL! Thanks

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RRB21

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

These were good, but the cook time is way too long and my boyfriend and I thought there was too much feta cheese. I will make this again but use the suggestion of leaving out the feta cheese and just sprinking parmesan cheese on top. I will also half the cooking time.

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