Reviewed: May 3, 2013

Even my carnivore husband loves this recipe. For those asking about TVP, it's called "crumbles" by both Boca (c) and Morningstar Farms (c). I've been switching out ground beef for TVP for a while, and it was nice to see a recipe already using it. I used brown rice instead of white and sometimes I use my own marinara.

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Reviewer:

Kat

Reviewed: Feb. 20, 2013

Very Good! I used quinua and prego basil and garlic pasta sauce. I also recommend putting cheese in with the rice ahead of time.

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Reviewer:

Maybel

Reviewed: Jan. 15, 2013

This was a delicious vegetarian stuffed pepper recipe! I used all of the ingredients except the textured vegetable protein because I couldn't find it in the grocery store; instead, I used stuffing.

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Reviewer:

lilo8611

Cooking Level: Intermediate

Home Town: Upper Marlboro, Maryland, USA

Reviewed: Jan. 11, 2013

Enjoyed these fpeppers,especially because they are vegetarian.

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Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 26, 2012

This is the first time I've made stuffed peppers and they turned out excellent! I used black beans as another reviewer suggested and it was a great vegetarian meal. My kids and husband just ate the stuffing out of the peppers, but at least I got them to do that!!

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Reviewer:

alayna5882

Reviewed: Dec. 21, 2012

Awesome! The only thing you might want to add is some extra seasoning, but my wife and I love it!

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Reviewer:

Nick

Cooking Level: Beginning

Reviewed: Nov. 13, 2012

With the changes I made, I give this 5 stars. I used Quinoa instead of rice. Quinoa is very low in Cholesterol and Sodium. It is also a good source of Magnesium and Phosphorus, and a very good source of Manganese. One cup has 8.14 grams of protein. I also used 1/3 cup of taco seasoning, one can of drained and rinsed black peppers and topped the cooked peppers with salsa. They were delicious and very nutritious!

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Reviewer:

LEEHEM513

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Hinesburg, Vermont, USA

Reviewed: Nov. 11, 2012

I made this for dinner and was pleasantly surprised. Stuffed peppers was my favorite meal, but since I stopped eating meat I didn't know how to make a substitute. This does it for me! I would make a few changes. Parboil the peppers for a minute or two before stuffing, use marinara sauce (I like Prego) instead of the plain tomato sauce, no salt and Morningstar griller crumbles. I used extra sauce to pour over the peppers.

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Reviewer:

FANCIE64

Reviewed: Oct. 25, 2012

I'm not a vegetarian either, but I am cooking for one. We didn't have tofu in our grocery store, so I substituted using black beans, I also added cumin, chili powder and cayenne pepper for a kick. The peppers are currently in the oven and it's making an awesome smell. Thanks for the recipe it was a help.

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Reviewer:

AKgirl22

Reviewed: Oct. 1, 2012

I used 1 lb of ground beef for 4 peppers, as well as a half can of meat-loaf-tomato-sauce. They turned out well. Next time, I'm adding a little cheese to my beef/rice/onion mix for extra flavor. Tasted great--we're not vegetarians, so these modifications worked for us!

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