Vegetable-Stuffed Peppers Recipe Reviews - (Pg. 1)
Reviewed: Feb. 4, 2009
As written, this recipe is a 1, 8 hours was WAY too long, the peppers came out mushy. Instead of 8 hours, 2-3 hours is perfect, that way the peppers are still firm.
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Photo by kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA
Living In: Seattle, Washington, USA
Reviewed: Dec. 19, 2008
I omitted the cheese on this dish to make a vegan/vegetarian, gluten free and dairy free potluck lunch dish. It was so yummy and the aroma whilst it was cooking was heavenly. Totally drool-worthy, thank you so much for a recipe that caters to a mixture of different dietary needs.
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13 users found this review helpful


Photo by Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand
Photo by Bevlay
Reviewed: Aug. 9, 2007
I put the mixture directly into the slow-cooker & then when i stuffed the peppers right before serving and baked them for 20 min. (350) Served them at a birthday party, everyone liked it. =o)
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9 users found this review helpful


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