Blaine, Washington

Prepared this tonight, DH and I both enjoyed it. I prefer the style of stuffed peppers where the meat is not cooked first. Typically I don't feel I have the right to review someone's recipe if I alter it, but since I thought the basic recipe was quite good, this time I will. I sauteed some finely chopped red/green pepper and garlic with the onions and used about 2 cups of cooked rice to 1lb of ground beef. I also used fresh herbs in the meat mixture (oregano,parsley,basil)I used the same fresh herbs plus garlic in the sauce, I also added 2T sugar and splash of red wine to the sauce which I simmered for about 30 minutes before pouring over the peppers. I also par-cooked my peppers by steaming for about 10 minutes before I stuffed them. I agree with others, this sauce is really good!

This turned out so well, that I'm posting a pic! Made two changes: using a microplane grater, we zested one lime and one lemon, and added all of the zest to the cake batter. Then, we juiced both fruits, and used that, in place of the orange juice, for the glaze. TOTAL YUMMINESS!! it's absolutely delicious! Thanks for the easy-peasy recipe- my kids and husband are delighted with it. :o)