Yummy - very filling! Definitely cut the eggplant lengthwise - something I wouldn't have thought of had it not been for these helpful reviews. I also baked the eggplant on 350 for 15 minutes - with a layer of olive oil on both sides. Much easier than frying. And be prepared for a messy kitchen!

Reviewed On: Sep. 28, 2007

BF loved this recipe - I did as well. The worcestershire sauce gives the meat a kick that I think would be missing otherwise. One thing to note: poke a hole in the bottom of the pepper. I did by accident on one of them - the other retained all of the grease from the meat that poured out when the pepper was cut into. Very messy! Also I cooked the peppers for 1hr - added the cheese and cooked for an additional 10-15mins - as I had no idea when the meat would be done - came out perfect - not overcooked at all.

Reviewed On: Sep. 28, 2007