Hubs and I SO enjoyed this! Like eating a big, delicious meatball in a sweet pepper! We're watching carbs where we can so I cut back on the bread crumbs a little. I found I was glad I did, carb watching or not. The full half cup of crumbs would have been a little too much filler for me. I cut back on the Parmesan cheese as well - a little goes a long way. I also found that, just as with meatballs, I had to moisten the mixture up a bit with a little milk. Rather than the Italian seasoning I used fresh Italian flat-leaf parsley, fresh oregano and some dried basil, but I have no doubt the Italian seasoning would have been equally as good. I chose to use red, orange and yellow peppers both for their vibrant color as well as their more mellow, sweeter flavor. Everything worked well here, all ingredients perfectly suited to each other. Loved the addition of the mushrooms as well as the mozzarella. I halved the peppers lengthwise and, as I always do with stuffed peppers, blanched them for about three minutes before filling and baking them. Finally, rather than the jarred spaghetti sauce I used my tomato sauce I put up from my garden. If you use the jarred stuff, I'd recommend a simple marinara rather than something heavily seasoned. Normally I'd serve this with mashed potatoes or, considering the Italian slant in this recipe, pasta, but in keeping with our carb watching, I served it with some leftover "Whipped Butternut Squash," recipe also from this site. Excellent.
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Hubs and I SO enjoyed this! Like eating a big, delicious meatball in a sweet pepper! We're ...