My husband LOVED this. I liked it, but made some changes. First of all, I added about 2 teaspoons of Splenda, and 3 dried red chili peppers. Also, next time I will cut the meat in smaller pieces, because it got a little dry, and did not pick up quite enough flavor. Also, will add the red bell pepper just a little later, because it got too soft. I didn't think it was too watery - thought it was just right.

Reviewed On: Mar. 3, 2004

Delicious, but don't think I'll make again. It was just tooooo "celeryish". Also, I think the celery and green pepper could have cooked together, and could have cooked at least twice as long, because it was just a little too crunchy for our tastes.

Reviewed On: Feb. 27, 2004

This was just OK. It was easy, but WAY TOO SALTY. I may try again using only 3 bouillon cubes, and it did need the sour cream. Also added 2 packets Splenda, which gave it just a touch of sweetness.

Reviewed On: Dec. 25, 2003