This recipe was a HIT with my church! I scaled the recipe to 150 servings and made it 2 days in advance, saving the pasta for right before we served the soup. Instead of using broth, I bought jars of base. Worked out perfectly. We made the meatballs with a melon baller for uniformity. I eyeballed a lot of stuff at the end since I had a hard time with the scaling but it came out so good and a week later people are still talking about it! And I gave 100% of the credit to allrecipes.com!

Reviewed On: Mar. 14, 2006

I used ground turkey and precooked the rice in chicken broth and they came out GREAT! I also put the empty peppers in the oven for about 10 minutes before filling them.

Reviewed On: Mar. 3, 2005

Everyone is so impressed by these and I love how easy they are to make.

Reviewed On: Feb. 26, 2005