Will make again for sure. Maybe try with quinoa instead next time.

Really tasty with simple steps to follow

Only cooked for 35 minutes with foil and 15 w/o. Turned out great!

The bell peppers were soggy but the filling was good.

Great!!!! We used jalapenos instead of the canned green chilis. Added a nice kick to it :)

Delicious! Great flavor, easy to make, the filling could be used for lots of dishes.

I ended up doing this as a "deconstructed stuffed pepper casserole " because when I first saw the recipe, I had 2 small narrow red peppers, not 4 big ines to stuff. But no worries. I doubked the ingredients and put it in a 9x13 pan. Part was served alongside a slow cooker Cuban style pork roast. The rest was portioned and frozen or refrigerated for ready in an instant burritos or for stuffing into, you know, actually full sized bell peppers. Or maybe I will add some chorizo or pulled pork and serve the glorious mess over spaghetti squash. At any rate, very tasty and obviously very versatile.

Thanks for sharing this it was brilliant

I did not realize it was meatless. For the start i did not add all the spices. I added a taco pack. After I sound out it was meatless I cooked the meet added chili powder, cumin, garlic, and onion powder. I of course had extra stuffing but it came out great. Family loved it.

This is absolutely delicious.

Yummy!!! Family favorite

Love this dish. At the end I've added black olives. so good.

It was delicious, losts of flavor and very filling. Next time i will try roasting the bells over a open flame and baking with just a bit less water and time.