I assumed that cutting tops of peppers off and chopping edible portions meant the lengthwise tops when laying on their sides! I didn't see how to remove seeds and ribs any other way. This worked out great and made it easy to insert stuffing.(I cut off stem end also) I loved the recipe but way too salty!!! I had doubled the recipe so I could make 1/2 with less spicy sausage. Doubling the salt almost ruined it. Definately cut back on salt and I will add mozzarella cheese last 10 minutes as others suggested. I agree that this makes enough meat mixture for at least 3 times the peppers. I'm going to try freezing some as the peppers are coming on heavy right now. I'M SO THANKFUL TO FIND A WAY TO USE THEM!!!

Reviewed On: Jul. 30, 2009