Nice spicy gingerbread flavor! It's definitely a good recipe to keep (will be splendid for the holidays!). I had substituted 1/2 the sugar with Splenda, replaced 1 of the eggs with egg substitute, and also added 1/4 tsp of all spice for a little extra punch. The flavor was good, could be a bit sweeter, and I definitely had to bake it about 10 to 15 minutes longer to make it crunchy and not too soft. Otherwise, it's delish!

Reviewed On: Aug. 28, 2006

This was a good pie but was a bit bland even with some adjustments. I'd added a bit more vanilla, 1 tsp. of cinnamon, substituted 1/4 c. of sugar with Splenda, and I only used 5 eggs instead of 6 (didn't want it to be too "eggy" tasting). Next time, I may use egg substitute and I think I'll add a bit more sugar (or use some brown sugar) and add even more vanilla to see if it'll boost up the flavor. This is a good base recipe to work with though.

Reviewed On: Aug. 21, 2006

These turned out DELICIOUS and flavorful! Even with a few substitutions: Used ground turkey vs. ground beef, added a can of diced tomatoes with roasted garlic (omitted garlic powder) to ground turkey before stuffing, used 2 tsp. of italian dressing (fat-free) vs. 1 tsp., omitted the worchestershire sauce, covered it with foil so no basting needed. This recipe did yield enough filling for only 4 large bell peppers like the other reviewers stated, which made 1 bell pepper too much for one person. Next time, I'll try and make it for 6 small bell peppers (so there will be enough room for side dishes!). Thanks for the great recipe!

Reviewed On: Aug. 13, 2006