Satisfying and tasty vegetarian meal! I used quinoa instead of Bulgar. When tomatoes aren't in season I would recommend topping with a good quality salsa instead of making the pico de gallo topping, it's just not as good with sub-par tomatoes.
Followed directions & got very good dinner. Added one link of D’Artagnan chorizo, diced, to the onions & garlic. Flame-seared eight medium poblano and had plenty of stuffing to fill all (served 2pp). The tomato-onion mix was a good topping. We peel whole peppers under gentle water spray but fyi you can see one way to peel a poblano here: https://www.youtube.com/watch?v=bWzvgSnXA5c
Had my doubts when preparing this; thinking I'd have to add some sort of meat protein in order to feel satisfied, but was a tasty satisfying meal all on it's own.
My hubby loved this recipe, he loved the beans and rice mixture before I had to stuff it in the peppers. Can't wait for our son who is vegetarian to try this! Substituted black beans and brown rice. Added coriander with cumin.
Excellent base recipe. I spiced it up with1 tsp. each of New Mexico chili powder, coriander, and adobo seasoning. Also added 6 oz mushrooms and a fresh jalapeno pepper. Substituted brown rice for bulgur and added a second can of chopped green chiles. Next time I will substitute black beans for pinto, as it dresses the filling up a bit.
Hearty, filling, delicious, and vegetarian! My whole family LOVED this recipe, and there were (unfortunately) no leftovers for the next day, though I'm sure they'd be a great take-to-work lunch if you have any. I subbed quinoa for the bulgar - cooking it the same way in the veggie broth - and it worked great. It has a softer consistency that worked well with the pinto beans. The poblanos were delicious, but I found that I was left with much more filling than I could stuff in the peppers. Oh well! Ate it anyway. Will be making this one again and again. :)
Excellent. We're not vegetarians, but this dish is very hearty. I added a bit more vegetable broth to the bean mixture and added avocado to the salsa, but that's about the only changes I made. My husband had the leftovers for breakfast with some fried eggs, kinda like Huevos Rancheros. He loved it.
These were really good! Wasn't sure whether they would have enough flavor, but very tasty. I doubled the green chiles, used Northern beans as no pinto on hand, leftover brown rice and a bit of salt. Heated up leftovers for lunch and still good. Peeling the peppers takes the most time - wouldn't want to do for a big crowd, but fine for a few.
This was kind of amazing. Actually had to create an account just because I wanted to review this (and I've been reading Cooking Light since the early 90's, so that's saying something). My fiance and I are avid meat eaters, and this still filled us up--and I was excited for leftovers the next day! To save a few minutes I roasted the poblanos directly on the flame of the gas range. Peeled most of the skin off but got lazy and left some on--was still tasty! Made with an additional 1/4 cup barley (and extra 1/4 water) and added salt and pepper to the filling before stuffing. Served with the salsa and greek yogurt. Will be making again--and soon--and trying different fillings!
Doubled the number of peppers and used leftover rice and some black beans along with the pinto beans instead of barley, so that cut down on some time. Don't think I'll bother peeling the peppers next time as we rather like the toasty taste and it tends to pull the pepper apart as other reviewer noted. We also like more spicy tastes, so added some TJ's red salsa to bean/rice mix which also provided some much needed moisture and added diced avacado to the tomato mix. Nice change from regular stuffed peppers and something to keep in mind for future.
This was yummy but I always have problems peeling roasted peppers. I would give it a 3.5 because of that factor.
Outstanding recipe! My non-vegetarian husband loved it and asked for repeats!