I changed a few things and my family loved it, including my three year old! I made 4 servings (well 4 peppers), and since we all prefer red ones, I bought those. I doubled the recipe to accommodate two lbs of meat. We had probably enough for 5 peppers, but we really needed the extra. I tripled the Worcestershire sauce to 3 tbs and cooked the Italian seasoning right in. I also used minced 2 tbs of garlic instead of powder. I mixed everything in but the rice while I browned the beef, then at the end added the rice and sauce. I covered the peppers in the oven with aluminum foil and only cooked them for 30 min total (25 + 5 to melt the cheese). The only cheese I had was that Kraft Mexican mix grated- perfect. I might add that next time into the browning stage for a more cheesy flavor. I had headed a few reviewers and boiled the peppers for 2 min and then put them in ice water before baking. I used instant rice and cooked it before hand with min water. The peppers stayed firm and tasted great. This will be a staple in our house.

Reviewed On: Jul. 25, 2008

We didn't use the shells, but actual manacotti rolls and we substituted chicken since the company did not like crab. WOW- I love this recipe. It was a bit difficult working with the noodle itself, but the rest was pie. YUMMY!

Reviewed On: Jul. 25, 2008

I changed it a bit- I only used Strawberries, almonds, feta cheese, and lettuce - the poppy seed dressing is to your taste but absolutely wonderful and EASY! Even my kids eat the feta (and I usually hate it but it is good here).

Reviewed On: Jul. 28, 2007