these peppers were wonderful. I used less oil and
dry basil and parsley and the results were great.
thanks for sharing this recipe.
Annie Spring
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This is a great veggie twist on stuffed peppers. I am making them again tonight, I also add 1/2 can of black beans in with the mixture. A great way to sneak in some fiber!
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Wonderful! I used bulgar and amaranth instead of brown rice and had to use canned tomato and dried basil (all i had) but it still cam out WONDERFULLY. What a great vegetarian side-dish. With the amaranth it even had a good amount of protein and i love that you can control the fat content just by being picky with the cheese. A great healthy, versatile recipe- thanks so much for sharing!
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I was looking for something to do with 2 red peppers that somehow found their way through a week of recipes without being used. I made this recipe basically as is, except I used medium grain rice, minced garlic, canned diced tomato, Grana Padano grated cheese and dried herbs. (it's Sunday and I like foodball so what I have on hand is what gets used!) and I did double the stuffing ingredients because we like a stuffing! This recipe was a winner. My hubby loved it. The best part is we have 2 halves for dinner tomorrow!
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These were ok, but I agree with one of the other reviews in that it needs more pizzaz. I thought these would taste as good as they look,but they were a little bland (I followed the recipe exactly).
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A delightful side for supper last night! I used fresh parsley but had to use dried basil and added a tablespoon of Hot garlic, ginger and chili mix which added a little kick and used brown rice. Followed the recipe other than above and was delighted with the results! Loved that the peppers were still a little crunchy. I will be using this one again, we loved them, thanks for posting Evie!!
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I loved this recipe. I did make some alterations to it though. I left out the olive oil. I added crisp diced bacon and some of the fat from that and a shallot instead of the onion. I also cooked the rice in beef broth and it was very nice. I will make this one again often.
Thanks,
Fastgrey
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Expected much more flavor. Wasn't bad at all, but just not great. Also, the picture shown here looks MUCH cheesier than my peppers did. Maybe they added some extra, or maybe I added too little... whichever way, my stuffing looked like rice, with a little cheese to bond it.
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I made these peppers last weekend and I'd say they're okay. I would add meat to it though or something to give it a little more pizazz.
Thank you for posting.
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Used three cloves of garlic instead of two. Will use more tomato next time (used 1 and 1/2 small tomatoes). Also used long-grain brown rice, cooked 20 minutes.
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a very good dish to add to our vegetarian repository. i had to use only basil since i was out of parsley, but this was only a minor modification. i topped it off with some extra grated cheddar and it made a such a filling side dish that we only just pecked on the main dish for dinner.
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It was a pleasent enough tasting recipe.
I used fresh parsley but didnt have any basil so I added dried oregano,instead of the cheeses in the recipe i added mozzerella and feta, I sprinkled some golden rasins and pitted green olives. It was a nice blend of flavours. I added the left over rice to the pan and cooked it with the peppers. Cooked the peppers for 30 mins I would have prefered softer peppers, longer cooking time.Thank you for the recipe
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An easy dish to assemble. It makes a good side dish or a vegetarian entree. I sprinkled a little frozen corn with olive oil and put on the pan to roast while the peppers were baking. I served the peppers as an entree on a bed of roasted corn with salad and garlic bread. Evie* thank you for sharing your recipe for not only a delicious dish, but also one that makes a beautiful presentation!
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Very tasty peppers. I didn't have fresh Basil nor parsley and cut the recipe back to 1 pepper. Baked for 20 minutes - stuffing heated through and the peppers still had a crunch. If they were this good with dried basil & parsley I can only imagine how wonderful they will be with fresh! Thanks for an attractive tasty recipe Evie*
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I never tried this type of recipe before, and when I did, all my guests left them on their plates! I followed the recipe just as it is...maybe it's just because it's not a big food out our way! Thanks for posting it though!
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Very good! They are so easy to put together and very tasty! I too had to use dry herbs, but it still tasted wonderful!
Thanks for posting!
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I made this for a vegetarian friend who came over for dinner last week. I left off the cheese and added black beans like another reviewer suggested. Also, instead of a fresh tomato I used canned pureed tomato which I used in the filling and also a little in the pan when I cooked the peppers. She loved them and they looked beautiful. Thanks!
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