Reviewed: Nov. 4, 2011

Can Coocoos go bad...This had an aweful after taste..but I have never used coocoos before..so it might be me not the recipe.

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1 user found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

Reviewed: Jul. 3, 2011

This was a really good fresh meal...good for summertime. I added fresh parm to the top...it helped to hold them together.

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3 users found this review helpful

Reviewer:

Lily

Reviewed: Mar. 25, 2011

sort of an odd combination of flavors but not bad.

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Reviewer:

dianeg

Reviewed: Mar. 22, 2011

I fix my quinoa 1:1.25. I had 2 very large peppers and didn't use even half the quinoa so will cut by half next time. Cooked the quinoa with 3 cloves of sliced garlic and used Better Than Bouillon chicken flavor. Not vegetarian but still meatless. I added about 1/2 cup of cooked barley. Dried mint cuz I didn't have fresh. Added 3 oz of ff Feta. I haven't eaten a stuffed pepper in 40 years, just not a fan of regular meat and rice versions. This version was terrific and will be used often.

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5 users found this review helpful

Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 27, 2011

Easy & elegant.

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2 users found this review helpful

Reviewer:

Daymon

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 1, 2011

This was OK but a little too sweet between the red pepper, apple, and tomatoes, I ate it and enjoyed it but don't think I'll ever crave it or really want to make it again. I like the idea though!

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8 users found this review helpful

Reviewer:

MK!

Cooking Level: Intermediate

Living In: Edison, New Jersey, USA

Reviewed: Jan. 22, 2011

Very tasty. The apple really added a nice contrast, along with about 1/4 c. gorgonzola I added. I was able to fill 8 pepper halves. Cutting length-wise is a great tip; the stems pull right off after cooking. I skipped the mint and forgot to add the lime juice. Also added one 8-oz. can of chick peas, drained, and about 1/4 c. chopped shiitake mushrooms. I found I had to double the baking time to soften the peppers, which were still somewhat crispy at 20 minutes (I recommend testing to one's liking). I also covered the dish with foil to maintain moistness.

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Reviewer:

csklaney

Reviewed: Jan. 3, 2011

Very yummy! I cooked the quinoa in broth instead of water and used a can of rotel (tomatoes & chilies) that I drained since i didn't have fresh tomatoes and omitted the mint.....soooo yummy!

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7 users found this review helpful

Reviewer:

NinaT

Cooking Level: Expert

Reviewed: Dec. 18, 2010

These were great, and I added a cup of minced cranberries, too. I think they really made the dish, especially since it's the Christmas season. Also, other reviewers had suggested goat's cheese, which I happened to have, so I added that, too. Magnifique! I served it with Indian-style naan bread and the moroccan salmon cakes also on allrecipes.

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3 users found this review helpful

Reviewer:

Ladyoracle

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Reviewed: Nov. 11, 2010

It was definitely an inspiration, but my hubby does not care for mint and tomatoes bother my stomach...so, I made a 'curry spice sauce' with a little coconut milk+water/couple of spare colorful bell peppers and green chilies/curry spices/onion/garlic cloves/pink himalayan sea salt/fresh basil/limes from our tree-->ALL pureed together. Red and original Quinoa, used Lentils/diced carrots, celery, apple, raisins. Mixed/Stuffed/Steamed it all/drizzled some leftover steaming sauce and served with baked sweet potatoes topped with Bulgarian pure yogurt and scallions and tiny bit of olive oil....C'est la vie!

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1 user found this review helpful