I am on gluten-free diet and the stuffed peppers are soooo
good. Thank you for the yummy recipe.

It was pretty good. The part with the pinto beans was a little bland though, but the rice stuffing part was amazing! I would mix them together before stuffing. :)

I gave this recipe a 3 because quite frankly as it stands the peppers are not very good, but they are very promising. The flour/butter/beans combo is way too thick. The tomato paste and rice is also very thick. Now I said this has promise and it does. My plan is to make this again with the following changes. 1 6oz can of tomato paste, 1 small can of tomato sauce. 2 tablespoons of flour into the butter for the roux, do not drain the beans. Then after beans are heated in the roux, mix the rice and bean mixture together. I know cheese isn't vegetarian, but I added and will add cheese in the future. Maybe 1/2 to 3/4 cup into the rice/bean mixture, then about 5 minutes before the peppers are done top each one with rice. Also 20 minutes is not enough time to cook bell peppers, at least 30 and depending on how soft, maybe up to 45. Add water to the pan and cover with foil to help steam them a bit.