Made this exactly as specified in the recipe. Results were very dry and taste was bland. Very little cheeese taste. Plus, sprinkling the cheese on the top before baking is not a good idea if you are going to bake for a full 45 min as specified. The cheese burned and hardened. My mother used to make a wonderful mac and cheese with tomatoes, so I know that the basic idea can work, but this particullar recipe needs modification.

Reviewed On: Dec. 24, 2009

This recipe may have potential. I used the suggestion of posters to coat with 2 tablespoons mayo and 1 teaspoon lemon juice instead of egg. I added 1 teaspoon refined white sugar to the coating. Always do that when using lemon juice to keep the sourness down. That turned out to be the main flavor that I got out of eating this, and was the best part. The topping browned nicely and was starting to burn, but the fish was still raw. By the time the fish was cooked, the topping was burnt and added crunch to the meal, but very little flavor. Suggest baking the fillets for 5 minutes before sprinkling the topping over them. Another "cure" for this might be to coat the fish, bake it at 350 degrees until done as tested with a fork, and then add the coating and broil until the topping starts to brown, which is does very quickly.

Reviewed On: Feb. 25, 2009

BW says best stuffed peppers she has ever had. Made exactly as the recipe specifies, except that I cut the peppers in half lengthwise instead of cutting off the tops. Cutting in half keeps the peppers from falling over while baking, and also wastes less of the pepper than cutting off the whole top. Since this also exposes more of the meat to oven heat, they also cook faster. And it took an extra tablespoon of grated cheese to cover the peppers. I also microwaved each pepper for 3 min instead of blanching. I had to sprinkle mine with salt to bring out all the flavor. BW says perfect without added salt. Recommend that you make these with just the salt as specified in the recipe. Diners can then salt to their own tastes. A keeper.

Reviewed On: Feb. 25, 2009