tasty and somple to make. ingredients were not much but the flavor was delicious and room to alternate and improvise

I really enjoyed this meal. I added in some mince and a hotter chilli. I thought it worked well but you’ll need to use your own discretion with some of the cooking times.

Yummy! I followed the suggestion of another person's comment and made it into a casserole. I doubled all the ingredients, sauteed the peppers and onion for twice as long, and baked it in a 9x13 casserole dish for approximately 30 minutes. It turned out really well. It was a tad spicy due to the green chilies and my substitution of chipotle chili powder in place of regular chili powder. I also added smoked shredded pork and extra cheese to each individual serving, and froze some of the servings for later use. They tasted very good even after being frozen. Last comment: I used short grain brown rice because I think it has a better texture & flavor compared to regular long grain brown rice. I find it's least expensive to buy in the bulk bin at WinCo. 🙂 Happy cooking!

Great flavor. Next time I would add a little more spice.

Peppers may have been too large to get soft. Will try smaller ones next time. My 11 and 13 year old approved!

pretty good. not sure if I'll make it again tho.

Turned out amazing! I just put them on a cooking tray and let the timer run. They are perfect!

Loved it! Took a lot longer then expected but totally worth it.

Great. I’ll try again too

It turned out very well. Not to difficult to made and just delicios.

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.