Fabulous! And so easy. I sprayed my peppers with cooking spray, added salt and pepper, and stuck them in the oven while I did the rest of my prep so they would be soft. I cooked the rice in a rice cooker and browned the ground beef and onions with lots of seasoning. Mixed it all together, stuffed the peppers and topped with pepper jack. Served with sour cream, and this was a winner! Thanks for the great recipe.
Made this last nite my family liked it with the red peppers the only thing that was not liked was the doritos they became soggy when you put the peppers in the oven to finish cooking..
These were EXCELLENT! Of course my kids fussed and wouldn't eat the pepper (not a shocker) but they don't count in terms of reviews. They don't like anything that's not processed and/or unhealthy. They did eat all the good stuff INSIDE the pepper though so that's a WIN! That said hubby and I thought they were terrific! I've made Mexican stuffed peppers before but these were much better. I think the difference was the salsa as opposed to tomato sauce. My husband bought the pre-shredded Mexican cheese but I think next time I'd like to try a Monterey Jack - something that might melt a little better and add a little more kick. Very good though - thanks for sharing! Oh and we topped ours with a little sour cream - YUM!
I subbed turkey for the beef for less fat. I switched the green peppers with red peppers... I found that a lot of people who don't like green can enjoy the sweetness of a red. Also my cooking time was much longer. I baked the peppers for at least 45 minutes and they were still a little too crunchy. So if you like your peppers on the softer side I would blanch them first. This is a great "starter" recipe very customizable.
I made almost exactly as written, except for vegetarian. I used beans for meat. The cheese I used was much spicier than intended, ( out of Mex style) so our mouths were burning. Great recipe, will use again without spicy cheese!
I made this for dinner tonight and it was excellent. I used red bell peppers and cooked the meat along with the onions and garlic. I put tomato sauce on the bottom of my baking pan so instead of water I mixed a little bit of tomato sauce in with the meat and taco sauce. Since I used hot Pace Picante chunky salsa I only needed 1 cup. I was able to cook and mixed everything in one pan which made clean up a snap. I also added a can of corn then baked them at 375 degrees for 45 minutes so that the peppers would be soft. Absolutely delicious.
I made this tonight and my husband and I like it and I will make it again.
Yummy I followed the recipe for the most part however I didn't add the Doritos & they turned out great. Will definitely be making these again.
I will definitely make it again! Very flavourful! I used shredded Monterey Jack & Jalepeno Cheese instead and it give it a bit of a bite which we like!
I made this recipe exactly as printed and it was a disaster. First of all, the brown rice takes more like 30 minutes to cook than 15. Secondly, there is way too much stuffing for only 3 peppers - even at a large size I could have used 5-6. Finally, the peppers need to be blanched or pre-cooked a bit or they are way too crunchy.
