I substituted canned mushroom (I didn'y have fresh ones on hand)and used red, orange and yellow peppers in place of the green peppers to add some color. I also sauteed the vegetables on the stove top - and removed them after 5 miutes - so they would be tender-crisp.Very good!

I read all of the reviews about this recipe so I made some alterations to it and it turned out fantastic! I devoured it! The only reason I am giving it a 4 is because I changed so much. Here is what I did: Baby Bellas halved, onions (1 medium yellow) sliced, red and yellow bell peppers (2) chunked, 1/4 c white wine, 1 tbls minced garlic, 4 tbls melted butter, garlic powder, salt, lots of pepper, some lemon pepper seasoning, parsley, baked uncovered at 350 for 40 minutes. It looked delicious (though I wish I had put more mushrooms b/c they cooked down so much) and there was some liquid but it was good! And I drizzled it on some brown rice that I had with it. This recipe is definitely made to my liking (i love pepper and garlic!) but anyone can change it to how they like so it's a really good base. Enjoyed very much! And very low in calories! Especially if you use a light margarine instead of butter but then it wouldn't taste as good :)

i made this recipe for my sweetie and I's first anniversary...it was delicious...i omitted the green peppers and added zucchinni...added a lil bit more italian seasoning and a lil more garlic..it turned out great

This is such a good recipe--with a few changes. I replaced the green bell pepper with diced red bell pepper, added a zucchini, and used red onion. I added a few pinches of crushed red pepper, doubled the garlic (or tripled!--my fiancé and I love garlic!), doubled the Italian seasoning, added a few sprinkles of rosemary and replaced the seasoning salt with half the amount of regular salt (didn't have seasoning salt). Also, I omitted the water, added a few splashes of the pinot noir we were having with dinner, and used three to four tablespoons of light butter. For four servings, I baked the dish for approximately 30-35 minutes and cooked covered for the first 15. There was a bit more liquid than I cared for, so I believe I will leave it uncovered the next time.

I used half red and half green peppers. Also, added 1/2 a yellow and zucchini squash. Boy, was it pretty! It looked like something at gourmet restaurant and tasted good, too. Thanks for the great recipe!

This was a fine side dish. As suggested, I omitted the water and used half of the butter. It was nice when company was coming, that you could get it ready ahead of time (up to the melted butter) and then just pop it in the oven to cook before serving.

My husband hated this recipe. I even added MORE spices and still pretty bland..Thanks anyways

I love mushrooms so this was pretty good. I used white onions because I had them on hand but I'll probaby use red next time. I also omitted the butter because I'm watching what I eat but it came out fine.

These WERE FANTASTIC!! ~ I'm SO GLAD I OMITTED THE WATER! ~ Also, it occurred to me the recipe does NOT SAY COVERED, and reading the reviews, seems most people covered it. This might be why the EXTRA WATER, etc. comments. I sorta covered it (not knowing what to expect), and checked it 1/2 way thru...probably could've been uncovered the entire time ~ Be sure and add LOTS more seasonings and/or salt. (I used Essence and Garlic Pepper Seasoning). I also omitted the bell peppers and used green onions. These were EXACTLY what I was looking for with my baked chicken :)) Thank you Gail!! WILL DEFINITELY MAKE AGAIN!!

I have made this several times now and it is always a hit. It is easy to put together and cook alongside a roast that is already in the oven.

Great i left out the water as suggested by others and i didn't have any green peppers but i will make it again!!

Thanx for a quick and easy recipe but truth be told, I wasn't too crazy about the results. Too watery & not very tasty. I was hoping that the flavor would makes it's debut the next day, but that wasn't the case unfortunately. On the plus side, my whole kitchen smelled yummy.

Yum! Very simple and tasty. Will omit the water next time, but plan on making it again!

Simple, light, and tasty. I served it alongside a steak, and it was a lovely compliment. I will whip these up again.

I made a few alterations and it turned out perfectly! I used portabellas that I am growing in my house (fun!) and just sliced them in thick chunks. Threw two boneless/skinless chicken breasts in with them. Sliced the onion (not diced) and then drizzled the entire thing with some garlic infused oil I had made (instead of butter). Omitted the water entirely, as other readers suggested and it made just enough juice to use as a sauce for my brown rice. Also left out the bell pepper and didn't miss it! YUMMY! Loved it!

I agree with other reviewers, that this had too much liquid. I mixed some cornstarch with some of the liquid and mixed that into the whole thing to thicken it, instead of throwing the yummy sauce out. Also, i added a little mozzarella cheese and parmesan cheese. This made it all bind together. I left out the green pepper, and i don't think it missed it. Right before serving i mixed in some raw chopped spinach, letting it wilt enough so it was soft but not soggy. That was my favorite part of the dish, actually. Instead of the water, i put in cooking sherry, and left the cover off almost the entire time. What i ended up with was a very rich meal that i served with cornbread. I'm going to work on this to make it better. Very good base recipe, you can add practically anything to it.Very good the next day.