Reviewed: Aug. 13, 2008

These were awesome! We used red peppers. I will probably cut the salt in half next time, but other than that they were great.

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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 13, 2008

Made this just as is except used short grain brown rice (all I had) and added more feta.....it was really good and I will definately make again. Thanks.

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hubster

Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

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Reviewed: Aug. 13, 2008

Really good!

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TIINAE

Cooking Level: Expert

Home Town: Cedar Grove, New Jersey, USA

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Reviewed: Aug. 6, 2008

The sweetness of the peppers isn't enough to counter the feta cheese in this recipe.

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MaggyMoo

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Reviewed: Aug. 5, 2008

By far....the BEST recipe I've gotten from this site. Healthy, easy, AND it tastes great! I did add two things but I know it would be great without....two cloves of garlic and 1/2 cup of vegetarian sausage crumbles. I added these things with the tomato - it did add a little spicy "kick" to the pepper. My husband and I wanted to eat all four peppers but they were so filling we couldn't. To my great delight, the leftover pepper was very good the next day.

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Moira

Cooking Level: Expert

Home Town: Modale, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 29, 2008

I made this one evening with some friends and they were absolutely incredible!!!!!! The peppers turned out a little soft and wrinkly, so I would reduce the baking time for them to about 15-20 minutes instead. GREAT RECIPE!

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Lindsey M

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Goose Creek, South Carolina, USA

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Reviewed: Jul. 17, 2008

So good! Very easy and the best stuffed pepper recipe I have had so far. The recipe can be altered easily in case you get sick of eating the same thing all the time. Next time I will try it with beef and cheddar cheese.

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rayvani

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Reviewed: Jul. 13, 2008

Simple to make and super tasty! I always add extra feta, but I'm a bit of a cheeseaholic.

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PANDORA19

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

Really good! The only suggestion I have is to reduce the cooking time for the onions and spices- I had to scramble to save mine from being burned because the oil was so hot. I also used a can of organic diced tomatoes bc that's all I had. I will make these again for sure!!

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alissa

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Reviewed: Jun. 26, 2008

Excellent! I served these with pork tenderloins that I marinated in lime juice for 3 hours and then grilled. They went very well together.My 3 year old couldn't get enough of the stuffed peppers.

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autumnrose

Cooking Level: Expert

Home Town: Estherville, Iowa, USA

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Reviewed: Jun. 23, 2008

This is my first time to rate a recipe, but this one was so good I felt I had to. These peppers were wonderful!! Followed the recipe pretty closely except I used red peppers instead of green (just a personal preference) and added peas b/c I had them leftover. Also, I used brown rice instead of Arborio as that is usually used to make risotto. Wonderful recipe. Will definately make again.

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rdeloria

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Reviewed: Jun. 20, 2008

Excellent! As per other reviews, I cut down on the salt (salt in feta was enough) and added fresh herbs (basil). I also cooked the peppers for slightly less time than suggested in the recipe, as I think they look and taste better when they're not overly soft. I've made this a number of times, basically when I have stir-fry or other leftovers. Almost better this way, as the flavours have time to set in. Also looks very flash for company! One option is to just slice of the top of the peper (rather than lengthways), take out the seeds, then fill with mixture and put the top back on for presentation.

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FOLIETA

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Reviewed: Jun. 11, 2008

Delicious vegetarian meal. I used read and yellow peppers and added mushrooms to the rice.

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ihartony

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Reviewed: Jun. 8, 2008

I was really intrigued when I saw this recipe as my husband and I have chosen to not eat meat for a variety of reasons. This is one of the first vegetarian recipes I tried. We loved them after modifying the filling quite a bit and made enough for 6 people. Even my daughters liked them and they are pretty picky. I added lots of fresh spinach when sauteing the onions (I used white onions) and garlic in olive oil. I also used short grain rice. I also added more spices. I added quite a bit of Ms. Dash, black pepper and lemon pepper. I struggled with the filling being somewhat bland. I also added diced fresh mushrooms when sauteing the garlic, spinach and onions. Lastly, I topped the peppers with fresh Parmesan cheese. Our guests and my family LOVED these. I'll definitely be making these again.

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smcvey

Cooking Level: Expert

Home Town: Soldotna, Alaska, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 8, 2008

YUMMY! This was such a good recipe, we are still talking about how good dinner was, hours later. The only change I made was adding some garlic with the onion. This is going to be a regular dish for us. I would just make the rice as a side dish as well. MmmmmMmmmm!

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: May 26, 2008

these were soooo goood!!! this was my first time cooking a stuffed pepper and i am glad i choose this recipe. i have had other stuffed peppers that firends made from this website , but none beat this. i only made one adjustment and added some asparagus and used mozzarella...yuumm!!!

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KAYE211

Cooking Level: Intermediate

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Reviewed: May 1, 2008

Wonderful! I added beef, fresh basil and garlic. My husband and I both loved it.

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BROWNIDE1

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 24, 2008

These stuffed peppers are awesome. I love them and get a great response every time I make them. I followed reccomendations by other reviewers and used fresh basil and added garlic.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Apr. 16, 2008

I started making these about two years ago - i forgot about the recipe for a while but i am using it again. It is perfect because i am a vegetarian and my husband is not. Sometimes I use this as a meal for me and a side for him- other times i add ground sausage or turkey. You can use ANY vegetable- that is what is so great about this just use whats on hand. The ONLY thing that i disagree with when it comes to this recipe is the cooking time for the peppers before hand they only need 5 to 15 min max!

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colleen

Cooking Level: Intermediate

Home Town: Rush, New York, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Apr. 15, 2008

I used leftover basmati rice, some leftover boiled chicken, Frank's Red Hot sauce and a few kalamata olives. Yummy!

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Eblueiz11

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