Reviewed: Oct. 4, 2004

My family and I really did not like this recipe, I think that it was a little too much. So, I don't think that I will be making this again.

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Reviewer:

FANALOVITCH123

Reviewed: Oct. 4, 2004

I used organic puff pastry for top and bottom -- fresh red and yellow peppers (great color) and a mix of fresh mushrooms-- and 2 cups of sharp cheese.. I have made this 3x in the last month...c crowd pleaser

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Reviewer:

SAMANTHA523

Reviewed: Aug. 17, 2004

Great recipe. Even better with a little nutmeg and cayenne pepper.

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Reviewer:

IEATNOFISH

Reviewed: Jul. 30, 2004

I had a puff pastry made up, so used that. Used 3 fresh red peppers and sauteed them a couple minutes at the end of the browning of the beef. For as simple as this recipe is, it was very tasty. Thank you!

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Reviewer:

PAROGIRL

Home Town: Silver Bay, Minnesota, USA

Living In: Colfax, Wisconsin, USA

Reviewed: Jun. 23, 2004

Yummy!! Next time I am going to use 3 cups of cheese to make it even better.

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Reviewer:

JennSharp7

Cooking Level: Intermediate

Reviewed: May 7, 2004

I made this following the recipe once, then made some changes... I used fresh Morels for the mushrooms, fresh peppers ( sauted ), more cheese ( mixture of blue and cheddar), and added 2 tbls of dry sherry to the filling. Will make again!

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Reviewer:

SHADOWS1

Cooking Level: Expert

Reviewed: Sep. 30, 2003

Absolutely wonderful, but I had to change it a bit after reading the reviews. I used fresh red pepper, and used about 3/4 cup of the cheese. Turned out beautifully!

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Reviewer:

Greenwich Ella

Reviewed: Sep. 19, 2003

This was a wonderful warm dish that was a family pleaser. I plan to make this for Christmas Brunch and add in Green Peppers. I used fresh peppers and rinsed lean ground beef after browning.

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: Sep. 17, 2003

Very good! I made a mistake and bought fresh red peppers instead of canned...which I am glad I did because it would have been to watery. Over all good!

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Reviewer:

LILIA16

Reviewed: Dec. 27, 2002

I used a frozen stir-fry mix of onions, green red and yellow peppers--still added another onion per the recipe though. Came out great! I had to adjust the liquid level per my ingredients, but was perfect in the end.

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