My hubby had to work on a Sunday and he called around begging me to make a meatloaf- but I don't cook! I checked around and decided to try this one. This was a great recipe! It doesn't look as easy as the others and to be honest there was quite a bit of prep- at least for a non-cook like myself. The only things I did differently was to add more garlic (4 medium cloves, we love garlic) and omit the tomato paste. I also let it bake for an hour covered (recipe doesn't specify either way- covered? uncovered?) and then 15 minutes uncovered with the mixture on top. It was moist and very very tasty! Thanks for making me look so good- and for ending my hubby's dismal Sunday on a great note!

Reviewed On: Mar. 2, 2008

This is exactly like I thought it would be! It's tasty and a way to dress up tuna, but I had to make some substitutions and work with what I had on hand. I used cream of chicken soup and added some celery seed, and I used chopped baby carrots instead of peas- aside from that I followed the recipe. I'll make this again but I won't add the whole can of soup; maybe 3/4 , and I added a bit of milk at the end. It did seem like it needed more tuna... and I also cooked the onions/pepper/carrots in the pot for about 10 minutes to soften them a bit. It was a very good lunch on a wintery Sunday afternoon! Thanks!

Reviewed On: Jan. 21, 2007

This is an excellent start for stuffed peppers; I made a few changes. I used real garlic instead of powder and like many other reviewers, used a jar of spaghetti sauce instead of tomato sauce and added cheese during the last 10 minutes. Both my hubby and I loved it this way- and the more garlic the better! I didn't cover while baking; I chose to bast as directed and I will continue to do it that way each time I make it. I did have to open another can of tomato sauce for basting but it was well worth it. Thanks Bonnie!

Reviewed On: Sep. 4, 2006