I don’t know where I went wrong! I did prepare them in stages, so the prep was not so labor intensive. Thank you for your kind words on Cookie! These were delicious and so easy to make. Much easier to make than the usual stuffed pepper. ), Oh yumm, Love the vibrant colours and delicious flavors. The beans were heavy enough. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. I tried your enchiladas and I loved them soo much! Your website is a source of cooking joy ! I also used a multi grain and rice combo. Add the cilantro, garlic, chili powder and cumin. Keep the yumminess coming! I’m glad you loved them. Thanks! Thank you! I’ll definitely be making this one again!Thank you so much for the recipe! Served with guac and sour cream as suggested. Love Cookie and Kate recipes! Delighted you love my blog and cookbook, Bridget! Love the addition of jalapeño. But when I roasted the peppers they wilted a lot, I wasn’t sure they could still be filled – however I was still able to. You are quick! This recipe was divine – though I used spicy salsa instead of cherry tomatoes in the stuffing. I left out the rice and added sauteed onions, carrots and spinach since I had those and needed to use them up, they came together to make a delicious meal! I’m glad you have been enjoying my recipes during your journey. Let me know what you think. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat. I appreciate your review, Max. Oh and the amount of filling was perfect. Just made this and can I just say YUM! I hope that helps! Email me when Kate or another C+K reader replies directly to my comment. Excellent recipe, I made this with yellow and red peppers. The fresh cilantro and lime juice were the real punch for me- along with the sweetness of the preroasted red peppers- YUM! I’m happy you loved it, Patricia. Thanks for this recipe, A+. Find recipes for vegetarian stuffed peppers here. Thank you for your feedback and have a great week. Have a great day! I’m glad you loved it, Carolou! My toddler isn’t so sure about all the veggies but he loves seeing photos of Cookie! Cheers from Maine. I usually have too much/too little filling or stuffing when I make these recipes but this one was pretty much spot-on. Hi Kate! I do find that brown rice tends to provide more substance and a little more nutty flavor. Omit the cheese for a vegan variation. Such a novice I am. For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Mexican Green Salad with Jalapeño-Cilantro Dressing. Small thing: I found that the stuffing was a bit “dry” to my taste and I would maybe add a bit of crushed tomatoes to make it “creamier” next time. My boyfriend is the opposite of picky, but agreed that these were disappointing (even after we added avo and sour cream). The whole family loved this meal. Have a cilantro hating husband so I reduced the cilantro in half, but I kept everything else the same. Added some sautéed ground turkey into the filling – but everything else was as written in the recipe. My husband loved them as well! Leftovers keep well in the fridge, covered, for up to 4 days. We lost our beloved Betsy recently, it hurts …. Thanks again for another great recipe. I’m glad you finally tried it and it was a delicious experience, Julie! These were so, so good! I am planning to make the stuffed peppers as a vegetarian it looks great. Hi Emma! Then, pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. Cannot wait to make them for guests. Add the cilantro, garlic, chili powder and cumin. I will try your this recipe this weekend. Pin Now To Save! I used vegan cheese shreds instead of cheddar. Here are a few side dishes that would complement the meal: If you enjoy these stuffed peppers, you’ll also appreciate these recipes: Please let me know how your stuffed peppers turn out in the comments! Hi. Much appreciated, Kathy. That’s great to hear, Jim! Perfect for the season too, woohoo. My family says, “Tell her this recipe *really* impressed those of us who don’t usually like stuffed bell peppers.” :) Thanks for another wonderful dish! Served with guacamole and salsa on the side. I don’t have an option for uploading photos to the site, but I’d love to see a pic on Instagram with the hashtag #cookieandkate, or you can share to our Facebook page, or email it to me! Heat oil in frying pan, and cook onions and mushrooms. Leave a comment below and share a picture on. Take good care. I didn’t change anything, but I did use vegan cheddar shreds on top instead – they work great but they needed to be broiled for 2 minutes after the initial 12 to really get melted/browned. Thanks! I added a chopped jalapeno to the stuffing to up the spicy factor. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Hi Kate, It's comfort food kicked up a notch--and gluten free! I made these yesterday and they were a hit! These stuffed peppers aren’t the kind your mom made. Thank you! So happy to see a nice hearty main dish! Does this mean that they soak them overnight, or is there something else that is done to them to make them ready for this recipe? You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through). This microwave recipe is quick and very simple, and is a good meal for a busy work week. gave the filling for the peppers a fantastic fresh flavor. Thank you for sharing. An easy and delicious way to prepare green peppers as a main dish. Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. We will make again for sure. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Neither of us could really pinpoint what it was that we didn’t like about them, but the filling seemed to be dry and somewhat bland. Flavorful and delicious! You can omit if you don’t like the tomatoes. Italian diced tomatoes can be used in place of fire-roasted if desired. Your recipes never disappoint! I’m so glad you’re husband enjoyed these peppers. Set aside. I’m glad your toddler ended up love it. Thank you Kate. This recipe yields 8 stuffed peppers, enough for 4 main dish servings or 8 sides. I appreciate your review. We made these for dinner last night with little jack-o-lantern faces cut into the peppers. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and … About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Thank you for another tasty and good looking recipe. High five! "These were a delicious dinner that the entire family loved. Hi Kathy! Looks luscious! If so, how much would I need and how long to cook for. Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice.