This recipe was good... In certain aspects. It is a very quick and easy recipe to prepare, and looks very fancy when it's all done! I love the premise of this, but I really didn't like the Mexican flavor of it all. The taco mix ruined it in my opinion. Also, I wanted the peppers softer so I added extra water like recommended, and still i made a mess on my self trying to cut it fast right off the bat, the pepper was still not easy to cut. They looked fancy and cute after, and are very filling, but I will be changing most of the flavor premise in this recipe.
This was super easy and really very good. I used red, yellow and orange peppers and substituted "cauliflower rice" to keep it low carb and increase the veggies. <br/><br/>I added a little extra meat and thought I had adjusted the seasoning to compensate, but it came out just a touch under seasoned. I will definitely make this again, but next time I'll add a touch of salt and mix a little salsa and cheese in with the filling.<br/><br/>Definitely a keeper!
This turned out great!! I think next time I'd make just a couple changes to the recipe to make it even better. I'd take out about one cup of the rice and add a half cup of corn. When I made this, I had way too much filling and wished I had less rice for sure. Adding corn, I hope, would give it an even better texture. Plus who can go wrong with corn in a southwestern dish? The sour cream with this dish is an absolute must and I'm not even a sour cream lover!
These were delicious. I used peppers and had to use two baking dishes as they did not all fit in my 12X9 dish. I used one can of diced tomatoes, a half can of condensed tomato soup and a quarter can of water in the bottom of each baking dish. I forgot to put the cheese on top. Otherwise I followed the recipe exactly. The peppers were really, really good even without the cheese, and would have been just as good without the salsa. We did not use any sour cream as a topping. I served them with brown rice with the tomatoes from the bottoms of the dishes as a sauce for the rice. The leftovers are great too.
A French chef would comment that too much ingredients spoil the meal. It's spicy.
Yum! I used red and orange peppers, left out the cheese and topped mine with a dollop of greek yogurt. I covered my dish with foil for the first half hour to make sure the peppers got done. They were perfect. Definitely a repeat recipe.
This was a very good change to traditional stuffed peppers. I used a package of red, yellow and orange peppers. I did not cook the rice first, just used minute rice. I also put some of the salsa on the bottom of the pan with 1 cup water and put some salsa in with the meat. Topping of with sour cream made this perfect. My family loved this.
I made this for my family and not only was it a tasty dish, it was beautiful too! I left some of the filling out and put in a small casserole for DS whom doesn't like peppers. They all loved it. Thank you for sharing with us.
Country Lady served these "Bring Back Memories" stuffed peppers at her gorgeous home yesterday..... There are not enough stars in heaven to rate this recipe..... Soooooooo good.....
Thanks Marg; you are the best by far.