Vegetarian Mexican Inspired Stuffed Peppers

So...I went a little rogue on this recipe. I did the peppers as instructed, but then I sautéed the beans, onions, cumin, actual garlic (3 cloves), a serrano pepper and got those flavors married while the (brown) rice was cooking. I took off the bean mixture after 10 min or so/when the onions were translucent, added some frozen corn and some shredded cheese (habanero cheddar) and waited on the rice. Had a beer. Waited on the rice to finish Mixed it all up, topped it with the cheese and threw it in the oven. DELICIOUS

SOOO good!!! I did as another reviewer suggested and baked the green bell peppers (I used 8 peppers) for 10 minutes at 250 instead of boiling, as I didn't want them to lose their flavor. They were still pretty crunchy, so I wouldn't go that way if you want softer peppers, but I liked them just fine - and they still had that lovely bell pepper taste. I also used quinoa instead of rice - DEFINITELY the way to go. The texture was wonderful. I also followed a different reviewer's suggestion to improve the flavor profile by sautéing the onion with fresh garlic (always use fresh!!) for 10ish minutes, then adding the beans, cumin, and chili powder for another 10 min of sautéing, then setting aside until the quinoa was finished. Tossed those together with the tomatoes and cheese, and stuffed them into the peppers. The stuffing is DELICIOUS. Great recipe overall. Healthy and delightful - and, even better, looks really pretty and fancy for dinner guests. Will definitely make again.

This was great! I added quorn grounds that I sauteed with the onion and some South African smoke seasoning blend because I have to pacify my husband with faux meat on vegetarian nights but otherwise made the recipe as written and we both loved it. I had small bell peppers so there was a lot of filling left over so I used to rest of the filling to make "enchiladas" (wrapped the filling in tortillas, sprinkled cheese over the top, and baked them in the oven) and it was delicious that way as well.

Tasty and Easy! I made a few of substitutions, but stuck with the same basic recipe. 1) Instead of boiling, after cutting the peppers, I put them in the toaster oven on 'bake' at 250ish degrees for 10 minutes. They turned out so perfect. 2) I didn't have chili-style tomatoes, so I diced up some cherry tomatoes and added a little salsa 3) instead of garlic salt, used granulated garlic and added a little extra salt 4) used Yellow peppers which gave a wonderful sweet taste. I don't really like green peppers so this was a great substitution. 5) instead of rice, used Quinoa for extra protein. Some of the quinoa actually tasted like ground beef after baking. My Husband was impressed with this recipe and I've tried several other stuffed pepper recipes where he would shrug and say "it's, okay" but this was he said, "Wow, this is actually good!" Thanks for the recipe! Will definitely do again!

This my favorite recipe from Allrecipes, bar none! Sometimes I cut the green peppers into squares and sauté with the onions and then mix them with the rice, beans, etc. Put in a casserole dish and top with cheese. Easier than stuffing the peppers and just as tasty!

My husband and I recently started eating almost exclusively vegetarian meals, and this was first on our list. It was very good. We love spicy, but the kids wouldn't eat it, because the Mexican cheese I added also had peppers in it. Otherwise I followed the directions (except I used red peppers) and it was delicious. My husband said we should use the filling to make burritos so we are going to try those next. We will make this again for sure.

Excellent base recipe. Have made it as is, and great, but have also used it without the beans (try to reduce the protein due to kidney problems), and have also added corn, used homemade salsa instead of tomatoes, added jalapenos, and added toasted walnuts for crunch. All versions are good. My husband likes the peppers more cooked so if you don't like them crunchy, boil longer, use thinner skinned peppers, or bake much longer. Overall a definite keeper.

I went way off script, but it came out absolutely amazing. Started by cutting the tops off 6 fresh red bell peppers. Cut out the guts and diced the red part of the tops. Set the bottoms aside. Sautéed the diced red parts with ~1.5 cups of diced onion (pre-diced from Kroger- I refuse to cut onions) in olive oil. Added my spices here- eyeballed quantities of chopped garlic, garlic salt, lemon pepper seasoning (Kroger brand), cumin, and chili powder. Added 1 lb of lean ground beef to the pot and cooked thoroughly. Plot twist: then I added 2 cups of water and a box of Zataran's dirty rice mix to the same pot with the meat and veggies still in it. Followed the cooking directions on the box. Removed from heat and mixed in the (drained, not rinsed) can of black beans and (drained, not rinsed) can of diced tomatoes. Added 2 cups of shredded Mexican blend cheese. Mix mix mix. Tasted to check spice levels. Died and went to heaven. Filled my bell pepper bottoms with the mixture and topped with a pinch of extra cheese. Baked the stuffed peppers on a foil-covered cookie sheet for 30 minutes at 350F. I ended up with way more filling than I needed for 6 peppers, but I will either freeze it for future peppers or serve it another way. It's so good I could eat it with a spoon.

Made it just as directed (as everyone should if they are rating a recipe!) and it was absolutely delicious and divine!! This is a saver, and I think I found my new stuffed pepper recipe! As a vegetarian, I truly enjoyed these marvelous stuffed peppers. Thank you for sharing!

This was a great side for us. Chili style tomatoes are hard for us to find so we just used a can of stewed tomatoes, 28oz liq. And added more cumin. Also substituted real garlic for the garlic salt as we try to use as little salt as possible. Also tend not to buy pre-shredded cheese so did our own and it was fine. This was a good change to our regular boring veggie sides. Thanks for a great veggie recipe!

These were AMAZING!!! My husband requested I make it a regular menu item for our household. My 11 yr old who is picky liked it a lot as well and my 2 yr old loved eating the filling alone. Made the recipe without any changes, as should always be done when you're reviewing a recipe. Thanks so much!

Pretty good. The rice mixture is very flavorful and could stand alone. The green bell pepper bowl was virtually flavorless as the stuffing infused little or no flavor into the bell peppers and blanching them in boiling salt water is not intended to enhance the flavor although softens them a bit. For us, doing this again would require a change or changes to the bell pepper portion of this recipe. Yellow, orange or red bell peppers would be sweeter and more flavorful. Smoke-roasted stuffed bell peppers using a Big Green Egg or other smoker/grill would elevate the overall flavor profile of this dish. Thank you donnam for sharing this recipe.

I made this but added 3 cloves real garlic, hot chilies instead of green chilies. I used brown rice and pigeon peas. I used 2 tsp chili powder too. They were just fabulous!!

Wow-LOve it--spicey good! As a Catholic, it's so nice to find a veggie meal for Fridays that is anything but boring. My family loves this. I added a can of corn and fresh cilantro as someone suggested. Perfecto! I made Zatarain's Spanish rice , adding a can of spicey diced tomatoes & green chilies when I mixed it up. YUM. Next time I want to try adding fresh garlic to the onions as they cook & chop up some cleaned-out fried or grilled poblanos. Jalapeno Jack & cheddar cheese were the perfect topping. I also love that I can add as much as I want to the mixture to easily stretch it for a party.

This was very good! Very easy, relatively cheap, and very delicious. The only issue I had was one pepper was definitely not enough to fill me up. I think this would make a perfect side dish, or maybe fill it with ground beef (unless you are vegetarian). Also, add jalopenos. Either way, great dish! Strongly suggest it!

I liked it, was looking for a recipe without ground meat or vegetarian crumbles and this hit the spot. Used minced garlic instead of garlic salt and fire roasted tomatoes, which I put in food processor. Used pepper jack cheese, it had a good kick but not over the top spicy. Also skipped precooking peppers because I like a little crunch. Will make this again.

The flavor was good but the stuffing came out a little dry. Next time I'll be adding a can of tomato soup and maybe some corn.

In a recipe twist that will undoubtedly earn me a cussing from the author, I modified this recipe by adding...meat. And reducing the cheese. And a generous topping of salsa, because of the comment that it was dry (it looked dry going in, and we love salsa). And to boot? I didn't boil the peppers, just trimmed them so they'd sit straight and cut jack-o-lantern faces into them. So pretty much I made a million changes -- a great recipe nonetheless!

I seriously loved this dish! I did do a few things differently however; I didn't just use green peppers, I used red, orange, and yellow also! Because I was sort of lacking in the spice department I used only salt, garlic salt, pepper, and Tabasco sauce. I also wanted to cut back on salt just a little bit, so I used unsalted, or plain if you will, diced tomatoes! I didn't use a Mexican cheese mix, I used feta because it's on the healthier end of the cheese spectrum. So I had the feta throughout the mixture, with a little bit of crumbled feta on top! :) I am in love with this recipe and I'm for sure going to make it again!

I've made this several times (and it's for dinner tonight!), with changes to make it Vegan. (1.) While rice is ok, I make this with quinoa. Nuttier flavor, lighter and more protein. Using "Rainbow" or mixed quinoa colors is gorgeous. (2.) I use Daiya Vegan cheese substitute, blending their shredded cheddar and mozzarella products. (3.) I zip it up with some Soyrizo (Vegan), scrambled up, adding it to the sauteing onions after a bit. (I also add a little minced fresh garlic to the pan too.) (4.) For more zip (not necessarily a Vegan thing), I substitute some of the chili powder with ground chipotle chili pepper for a smokier taste. Combined, I do add a bit more chili powder and more cumin powder above what the recipe calls for. (5.) I dice up one chipotle pepper (canned, in adobo sauce), adding it with the wet ingredients in the stuffing, spooning in some of the smoky adobo sauce with it. Those can add a lot of heat, so I keep it to the single chipotle. (6.) Finally, because this makes more stuffing than you can get into a whole pepper, I cut the peppers in half, down the middle, as if on the half shell, piling up the stuffing. Make the stuffing just a bit moister with some vegetable broth, to prevent drying out in the oven. (6.) Using two red and two green bell peppers, cut in half, let's you serve a half of each color for a more festive plate. --- As I have for tonight, taking it on a road trip, the stuffing can be made ahead and kept chilled, so all that

This was great! I was looking for a vegetarian stuffed pepper recipe where the prep work wouldn't take me forever. Followed the recipe except I poured enchilada sauce over the finished peppers. YUMMY!!!! Will be making again!

Overall, I was satisfied with this meal. Taking advice of others who commented, I sauteed my onions along with beans, minced garlic cloves (to replace garlic salt), serrano peppers, and chopped green pepper pieces (from the tops of the bell peppers). I think those additions and sauteeing it all together helped add some great flavor to the dish. I'm not a vegetarian so I wasn't sure what to expect, but the peppers ended up with a great flavor and enough spice, as well as a nice texture from the black beans. The only thing that threw me off a bit was how much filling I ended up with. I bought 4 bell peppers as the recipe says, but I had enough filling for probably 7 to 8 peppers. If I made this again, I would be sure to have more bell peppers ready.

Wow. I made this today to use up some leftover rice and peppers that needed to go and loved it. I used red, yellow and orange peppers instead of green. I also used 2 cups cooked ,dried beans as I didn't have any canned. I hardly had any cheese so used a combo of cheddar, mozzarella and Parmesan cause its what I had. Also used 28 oz can of diced tomatoes (just because I hate not using the whole can) and added a few pieces of chopped pickled jalapeno. Followed the recipe for everything else and the result was amazing (even reheated in microwave later). The filling makes enough for 6-8 peppers though.

I found 2 cups of rice to be way too much for only 4 bell peppers. 1 cup would have been plenty with all the added vegetables. Recipe tasted great though!

Definitely a keeper. Made it with cauliflower rice instead of rice(I'm on a low carb diet) and didn't have any canned diced tomato so I diced a tomato and used a half can of commercial tomato sauce. Terrific! It even made the cauliflower rice taste good.

Before adding the rice mixture to the peppers, I spread cream cheese along the walls of the pepper. It is the best and makes an otherwise normal rice and pepper dish SO so good. cream cheese. do it.

This was a 10 for us. My husband usually gives my vegetarian meals a rating of 8 and tells me adding bacon would make them a 10, but this one he loved as is. I followed the recipe exactly and it was great, although we definitely do recommend serving with a dollop (or 3) of sour cream

Great recipe - but I start with the "best-spanish-rice" recipe from this site (using vegetable broth instead of chicken) and add the beans to the rice before filling the peppers. Feeding both vegetarians and meat-eaters, I can adapt by dividing the rice mixture and adding meat as desired.

This was so good! I added corn, peas, cooked onions, and garlic! I used red kidney beans instead of black and mixed in some Soy Chorizo into rice..topped it off with a generous amount of cheese and coated the bottom of pan with stewed tomatoes and topped peppers with tomato sauce. Thanks for the tip on blanching the peppers - it makes such a difference! SO GOOD!

I skipped the boiling part. The peppers were still easy to cut and delicious with just being baked! I also added chopped black olives. This was so good and on the cheap side too. Red and orange peppers are my favorite in this recipe, they just have more flavor than green.

Very taste!! Only changes I made was that I used orange peppers, minced garlic and sharp cheddar cheese. I nice change for our vegetarian diet. My son didn't like the pepper part of it, made a burrito out of the leftover "stuffing".

My roommate and I love this! The only changes we made: cooked basmati rice in organic chicken broth( diluted a little with water), used a whole onion instead of half, added tofu sausage (Tofurky Italian sausage). We sautéed the tomatoes, onions, sausage , black beans and seasoning together. We also put a little Matouk's hot pepper sauce on the peppers after they were baked.

Very good recipe. Like some others have said mine came out a little dry. I think I will add some tomato sauce or salsa next time. I used cauliflower rice so maybe that had something to do with it but probably not. I will definitely be making this again.

I will admit that I took the advice from a few previous posters...roasting the peppers in the oven (350 for 15 mins), sautéing a poblano pepper with the onion and I added some Pacific brand tomato and roasted pepper soup to the mix and to the top of each pepper prior to adding cheese and baking. I'm sure this recipe is great without those additions - with with them it was phenomenal! (Side note - this also makes an absolutely amazing filling for enchiladas!)

This was absolutely delicious!! I added corn. As the peppers were baking, I was eating the extra stuffing with a fork. As other reviewers suggested, we will be using the extra stuffing in burritos. We will add this to our regular rotation for sure.

My family loved this recipie! I added a packet of taco seasoning for a bit more flavor. Based on other reviewers comments about stuffing being dry I added a small amount of sour cream. Turned out fab!

I tweaked it a little... I used yellow peppers instead of red, and while prepping those I baked for 10 minutes at 325 instead of boiling. Instead of mixing in white rice, I added Mexican rice which I bought pre-made at the store. At the end of preparation where it says to sprinkle Mexican Blend shredded cheese on top, I dolloped a big spoonful of queso fresco/blanco to finish it off before baking. When it was done and ready to eat, I sprinkled ground pepper on top of the queso fresco. It was to die for! Next time I make this, I will repeat what I did, but probably add in some corn as well. This was the first time in the entirety of my marriage that my husband was VERY impressed with one of my dishes. (he's always been the MUCH better cook LOL.) so I'm really happy I could rock his world with this.

I haven't found a stuffed pepper recipe that I have liked until now. Really good!

(Vegan version.) Delicious, though I did make changes. I used a whole large brown onion, and used half green and half red bell peppers (capsicums to Aussies). Rather than using cheese, I used half a cup of Bragg's Premium Nutritional Yeast (which sounds awful but tastes great and is a good vegan replacement for cheese in recipes; it's also very healthy). Also, rather than adding chili powder, I used a tablespoon of chipotle peppers in adobo sauce and added a teaspoon of smoked paprika in the final mix. Before putting the stuffed peppers in the oven, I sprinkled about a quarter cup of chopped pecans over them. The dish was much lighter than it would have been with cheese and reduced the calories to 375 per serve (from 500+).

I absolutely loved this recipe. Will make again!

I didn't change a thing..... This was amazing!! Full of flavor!

Loved this recipe

Had this the other night and it was delicious! We used a can of diced tomatoes and chiles in place of the chili style tomatoes but kept everything else the same. It was very filling, all I needed were a few crackers to take out some of the spice, lol.

The filling in this is delicious! It's a keeper.

Very flavorful! This was my first time making stuffed mushrooms, but it won't be my last. I used couscous in place of the rice and added fresh garlic, but other than that, no other changes were needed. They were delicious. Thanks for an easy tasty recipe.

I didn't have the chili style style stewed tomatoes, so I used organic 'roasted' stewed tomatoes and I added about 1/2 cup frozen corn to mine and it was awesome! Even my husband who is a meat-a-sorus loved them.

Awesome recipe! I forgot to get canned tomatoes, so I substitued with Happy Planet Chili, I also added mushrooms, and green pepper for more veggies. Will DEFINITELY be making this again.

My kids LOVE this dish.

I used 8 ounces of pepper jack cheese for the filling. I added a lot of cilantro. I added 1 can of green chili tomatoes and chopped of bunch of vine ripe tomatoes. I cooked real garlic with the onions and did not use garlic salt. I also had a bunch of other mexicain spices I used instead. I topped it with cheddar cheese.

I've just tried it :) creative and tasteful! I did some changings too. I've used green lentils instead of rice and added some carrot and corn. And i love spicy so I added garlic, basil and different kinds of pepper. Bon appétit!

Sooo good! I added pepper jack cheese and mushrooms and corn and kidney beans and a few slices of american cheese.

Delicious! What a great and easy recipe! Taste great too!

I could have just eaten the stuffing! So good. I added shredded spinach and feta instead of Mexican cheese. Loved it :)

Loved it! A great weeknight meal for my husband and I!

First time to make stuffed bell peppers and I have to say they turned out great. All I did was follow the recipe. I let the bell peppers boil a little to long and one of them ripped. Oh I forgot that I did not bake the stuffed peppers for 30 minutes, more like 20 for me. We were getting hungry. I also had a lot of filling left over and will be using for burritos tonight. I will definitely fix again.

I made this exactly to recipe and I loved it. Then I made it again using brown rice and no cheese. Loved it even more. My family is trying to eat mostly vegetarian and sometimes vegan so this recipe works both ways. Will definitely be making this for dinner again and again :)

I just tried this recipe tonight and I made SEVERAL changes to the original receipe and it turned out waaaay better than I had expected!! Firstly, I've never made rice from scratch so I used Uncle Ben's Basmatic Minute rice. It comes up to about 2 cups. Next, I sauteed 1 1/2 onions with 2 cloves of garlic. I blended some tomatoes with onions, ginger, scotch bonnet and garlic (I love garlic!) I boiled the peppers, but I didn't like the texture they turned softer than I would have liked. I used only Montreal Steak spice to season the rice as I don't use salt in my cooking. I stuffed the peppers as usual. I really liked the rice, it was totally unexpected how good it tasted! I now need to make a meat version for the family!

I made these but left out the cumin since I didn't have any. I found that 3-4 mins to parboil the peppers wasn't long enough as the peppers were still a bit firm. I like the flavors otherwise but would definitely try it with the cumin next time.

This recipe was CRAZY GOOD !!!!!!! Definitely will be making this again.

I'm not very good at following recipes but this is a great starting point. I forgot to buy beans but substituted about 1/2 lb. of ground turkey. I also didn't add corn which I'll definitely do next time and would certainly do if I skipped the turkey. I used brown rice and might have used a little less than the recipe calls for. I used 6 medium peppers and cut the meat from around the stems after I cut them off and sautéed this with the onions and turkey. This recipe calls for too much salt for us and I only used a few dashes of soy sauce when I boiled the peppers and substituted a 1/2 tsp(+\-) of garlic powder. I did the filling in a frying pan, sautéing the spices (with the addition of some lemon pepper), then the onion, garlic powder and turkey, then a can of Rotel tomatoes with its juice and a little oregano, finishing with the rice and cheese. I added a few tsp of water to the bottom of the baking dish and covered with foil. Garnished the tops with a little extra cheese before baking. Not too dry. Good.

These were awesome! Not too spicy, but with just the right kick. Fairly simple to make, and cheap. They were a huge hit. My only complaint is the cheese didn't melt, rather, it got crunchy - although it's probably my fault for buying cheap cheese. Next time I'll by Sargento, like the recipe suggests. Overall, these were healthy, tasty and perfect for a week night.

Excellent. We made the recipe with red bell peppers and threw in a bit of veggie sausage crumbles. So filling - a pepper and a half each was all we could do!

Absolutely loved this! I used black bean quinoa made with vegetable broth. I did not pre cook my peppers and I put a little enchilada sauce in my baking dish. I used pepperjack cheese for the mix and colby for the top. Amazing! Will definitely make again...thank you.

Excellent!

Awesome main dish or side dish. We ate is as a side to enchiladas, it's always nice to find ways to add more veggies to your mexican meals. I had fresh tomatoes I needed to use up so I used them with a can of tomato sauce instead of canned chili style tomatoes. Added a bit more chili powder and cumin. It was a hit with husband and KIDS!!! It was nice to combine rice and beans instead of having to do two seperate sides. Will definitely add this to our Mexican meals rotation. Thanks for the yummy and easy recipe!

LOVED this recipe! Tried it last month, am making it again today. I didn't bother boiling the peppers first, just baked them with the stuffing inside. Mixed in salsa instead of the chili-style diced tomatoes and plan to do that again (with my beloved Herdez this time). I had leftover rice & bean mixture after stuffing my peppers but it's delicious just on its own too.

Good start to a recipe but needed to be upgraded a little. I added a jalapeño and 1 tsp of taco seasoning in addition to all the listed spices. I also added the tops of the peppers (diced) in with the onions and jalapeño. Then I combined everything into the pan and let them heat up together not in a bowl like the recipe recommended.

I did use a yellow pepper in place of green since that was what I had and I omitted the black beans when I discovered what I though was beans was,in fact, cranberries! I need a light in the pantry. These were so filling and rich, I just wish I had doubled the recipe. Oh, I also placed the peppers in the dish they would be baked in, filled it halfway with water and nuked each side for about a minute instead of boiling them. Thank you, Donnam, this will be a repeated recipe for us.

I used fresh garlic and chopped fresh tomatoes instead of canned, and it was delicious. If you have leftover stuffing, you can bake it in an oven safe mug or bowl, then scoop it onto tortilla chips.

SOOO GOOD i personally made with with taco meat, spanish rice and added a little bit of queso in the mix of everything and it was delicious everyone loved it

I just used a pint of my salsa and add a few jalapeño if wanted. Boiled peppers a little longer. I added olive oil, corn and black beans to rice. Add brown sugar Really good.

it was very good and I have a picky eater and he loved it.

Loved it!

Delicious and super easy!!!!!! It's a keeper for sure.

One of my favorites!! I've made it 5 times in two months. Love it!

I had corn left over brown rice, but I used all the spices and steps without the beans. Pretty good. If you have a surplus of peppers, it would make a terrific pot -luck offering.

I reduced the cheese to about 3/4 cup in the rice mixture to save fat and it still turned out gooey and cheesy! I do have one concern, and that is the amount of salt in the recipe... 1/2 teaspoon doesn't sound like much, but when used in addition to the salty cheese, salted chili powder and salted canned tomatoes, it gets to be too salty... So don't add in the salt until you have added all the ingredients to the mixture before tasting and adjusting your seasoning. Overall, a great and versatile recipe!

This is one of my husband's favorite dishes. I usually add some ground turkey to his, though he still loves the vegetarian version. These also freeze well - actually having left-overs for lunch today!

I'm in love with this dish. Made it tonight, and it was a big hit with my husband. I made extra rice, so I supplemented with a big heirloom tomato. We didn't have any garlic salt, so I sautéed fresh, and it was terrific. Also, I used Tillamook jack cheese and it browned nicely and was delicious. OH, and I forgot the beans..oh well. It was still great. Thanks for the great recipe!

I made it and decided not to change anything. It was wonderful and intend I intend to make it again!

Take note: the 1 tbsp of salt is for the WATER to cook the peppers, not for the tomato/beans/rice mix! Accidentally mixed them up. Despite the salt overload, the final product tasted pretty good.

Absolutely loved it, as did my wife. Used Mexican-style shredded cheese with spices included and added all the recipe spices, too. My only recommendation is that this recipe will fill 6-8 peppers depending on size.

Will definitely make again, used a lil more tomatoe(20 oz) , and added ground turkey to half of the 8 i made. stuffing came out good and not dry as i see has happened to some. Filled 8 peppers and had a ton of stuffing left. Family loved it, vegi and with the meat

My husband and I are vegetarians, and have been for 3 years. This IS THE BEST stuffed green pepper we have EVER had. It is awesome! I did not use the cumin, because we both have indigestion problems. It actually would have stuffed 6 peppers, so next time I'll have 6 peppers ready to stuff! I cannot say enough about this recipe, except that they are perfect! Try it.

In an effort to introduce vegetarian dishes to my family, I made this recipe, and my meat-eating family enjoyed it, never missing the meat. Very tasty. The only changes that I made were to use red bell peppers instead of green bells, and I added canned corn to the rice mixture.

This was a good, but needed more spice. Add more chili powder, cumin and fresh cilantro to perk it up.

I will definitely make this again. I divided the rice and added seasoned ground beef to half for the meat eaters. I made extra of the rice filling and heated that in a skillet the next day. I melted a slice of Monterey Jack cheese on top of the rice. Delicious!! Thanks for the recipe!

Fresh garlic and tomatoes in the food processor instead of garlic powder and canned tomatoes. Quick, easy, and delicious!

I made these last nite for my step son he's a vegetarian. He love them. I split the receipe and added meat to half of it for my meat eating husband.It was a win -win they both loved them.

These were delish! Super easy to make, although it did take a number of dishes. I put in just a smidge of extra spices (all on the recipe, just more) and the filling tasted a bit spicy, but great ... but after baking with cheese, it all mellowed out. Next time, more spice, but still great!

So I made this recipe, but had to make a bunch of substitutions. I used old pasta sauce instead of the canned tomatos, added a 3/4 teaspoon more garlic salt and cumin, more chili powder, didn't boil the peppers, and used half rice and half braised black lentil recipe. Oh and used vermont sharp cheddar and mozzarella. I didn't really measure anything other than the spices, but then added them to taste. Oh and I took it out after 35 minutes and topped it with green kale that had some nice texture. There was also yellow squash....sooooo I sorta made this dish, and it came out amazing. Would make again.

Very good recipe! They turned out delicious! I used brown rice and added some minced garlic when cooking the onion and heated the beans and seasonings with it. And I didn't have garlic salt so I used garlic powder and sea salt. I boiled the bell peppers even though some reviewers recommended baking them instead so they don't lose flavor. I still tasted the bell pepper taste but it might also be because I cut up the tops that I cut off and chopped them up small and added that to the onion, as my mom recommended. But I think the whole bell peppers still had good flavor too.

I put roasted organic corn and green chiles and some cheese in mix before stuffing with more cheese on top. Marvelous for this vegetarian of 26 years to find such a great recipe. Well done!

I omitted the cheese and used fresh garlic.

We’re trying to eat less meat, esp beef but my kids are leery about beans. This was great! I always microwave peppers for 4.5 min when stuffing them. Far easier and faster. My kids won’t eat spicy so I could only use .5tsp of chili and sharp cheddar. But added 1.5 tsp Worcester sauce because that’s the best thing about beef stuffed peppers. And used garlic powder vs garlic salt. Looked very cheesy and saucy compared to regular beef stuffing so I added another cup of rice. It was delicious!

Really, really enjoyed these!! Only thing that i added was a little tomato sauce,as other reviewers said the filling got a little dry.

I followed the instruction and boil the peppers. I kept an eye on it so it wouldn't overtook. I boiled 6 peppers and it took around 8 mins to cook to my desired consistency. I sautéed the onion and used fresh chopped garlic. Instead of throwing away the tops of the pepper, I chopped them up and added to the onion mixture. The little bit of the diced green, orange and red peppers really added color to he stuffing. I added 6oz of portobella mushroom, a can of Cuban black bean and a can of fire roasted diced tomatoes into the stuffing . Apart from the cumin, I also added a tablespoon of "better than bouillon chicken base" and 2 tablespoon of Harissa paste. With the 2 cups of rice, and cheese, the amount was just perfect for 6 pepper:)

Very tasty! I cut the peppers in half length-wise, which made perfect serving sizes. Also I couldn't get the shredded Mexican cheese blend, so I shredded a 7 ounce block of Tillamook habanero jack cheese. Very spicy, but added the kick I think this may have needed. Otherwise made as written. I did use brown rice, which worked fine. I also used yellow and orange peppers, because I hate green peppers.

A new favorite meal for us! After checking some other people's reviews, I made some changes to the recipe. First off, I actually cut the peppers in half and steamed them. Halving them made it so I could pile way more of the filling on and I steamed them since I ddin't feel like waiting for water to boil. Secondly, I sauteed up the onions and a few cloves of garlic for a minute or two before adding in the tomatoes, beans, some corn, a jalapeño pepper, chili powder, and cumin. I then let that all simmer for a good long while, and then mixed everything up with the rice (basmati). Also because my family are HUGE mushroom fans, I added some chopped up cooked mushrooms in- it was amazing! Absolutely love the way these turn out!