Yum Yum Yum Yum YUM! It was so delicious! I did not have walnuts but used a bit of sun flower seeds, would even be better with walnuts. I added black beans also, no sherry, instead I used tarragon wine vinegar. My man loved it and said defiantly make this again! I did not use tomato sauce + cinnamon I used Classico Spinach&Cheese sauce and did not have parm cheese so I topped it with extra aged cheddar cheese. I layered the pasta sauce and the mixture and it was moist! Make to impress!

This was really yummy! I baked the green peppers face down for about 25 min before stuffing them and putting them back in. I also added cumin to the mixture. I did not use the sherry, I didnt have any and wasnt going to buy some since I never use it. I did add the chopped pecans which were really good, I was going to add some raisens but SOMEBODY ate them so I didn't have any left. :) Overall very good and will definately make this again. Its also really good reheated as left overs.

These were delicious! Adding the cranberries gave it a nice sweet and savory combination. I served it when we had vegetarian friends over and it was a hit.

This is an interesting dish that is fairly filling. I didn't use cooking sherry but the rice mixture still tasted pretty good.

I wasn't sure what to do w/ the tofu, so I diced it and then added it to the sherry/soy sauce. I used batsmati rice instead of brown. I cut my green peps in half lengthwise and then simmered them for one minute/side before filling them. I added a touch of cinnamon and black pepper to the tomato sauce. The first day they were fine, not bad but nothing amazing. The second day, reheated, they were much better- I also mashed my rice with the sauce the second day. I think mixing the sauce w/ the rice before stuffing might help some? It's a good, filling, vegetarian meal that let me feel guilt free after Xmas dinner. I will make 'em again.

Made this recipe for meat-eaters and veggies alike. For the meaties I added ground beef in three peppers; tofu mix in five other peppers for the veggies. I honestly liked the brown rice mixture better on its own than inside the peppers. Perhaps my huge organic ones were too thick and still very crisp. I'd increase the amount of sauce and maybe layer some sauce while stuffing the peppers. Might increase the amount of cranberries next time as well.

This was SO delish, even my carnivore fiance loved it! I bought some huge organic green peppers and cut them in half length-wise. It was plenty for one person. I also added some water on the cookie-sheet towards to end of cooking as to not make burn marks on the pepper.

We were in the mood for Stuffed Peppers and this recipe looked good. We didn't have any dried cranberries or pecans on hand, so I substituted them with raisins and walnuts, which tasted great. Lots of interesting textures/flavors! My husband raved at how nice the filling was and that it seemed "meaty." I will likely be making this recipe again. Thanks!

We adored the peppers. Took us a long time in prep, but it was worth it and they make great reheated lunches.

This was quite tasty. I was making it for my fiance, who is a meat kind of guy, so I substituted sausage for the tofu with yummy results. I also added a touch of cinnamon to both the stuffing and the sauce. Yum!

This was a great recipe to work with. Since I made changes, I don't know if I am at liberty to give it a five, but I did. Since my family would not want to be eating an entire green pepper, I made these into stuffed cabbage. I sauted a finely chopped green pepper, onion and garlic. Then I added the soy sauce, wine and Worcestershire sauce. I increased the wine and soy sauce to 1/4 cup. I did not use the cranberries or pecans due to family preferences, however, I think they would be a great addition. I rolled the mixture in cabbage leaves and poured the tomato sauce on top and baked at 350 degrees for about an hour. They were very good. I had leftover mixture and it is great all by itself. All in all, a tasty recipe no matter how you prepare it.

interesting twist on an old recipe. lacked kick though...will add spice next time.

Excellent recipe! Unique blend of flavors and textures. Time consuming but easy and definitely worth it.

This recipe was delicious! I wouldn't change a thing. Very filling with a lot of great textures and flavors.

It turned out great! It took a while to cook, but it was well worth the wait.

Great recipe. I used a box of mushroom flavored rice instead and added half a can of stewed tomatoes to the mix and the other half of the tomatoes to the sauce. The husband loved it.

This turned out great! I made this and froze it so that I could pop it in the oven another day. Since it was frozen, it had to bake quite a bit longer (about 1 hr 15 min total). I like the way the rice got crunchy while baking. I sprinkled with cheese instead of the tomato sauce.

The best stuffed peppers I've ever had. My whole family loves them!