Reviewed: Jun. 13, 2000

"This one is a keeper," says the husband, and I agree. I used fresh mushrooms and peppers packed in water, not oil. Turned out great.

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5 users found this review helpful

Reviewer:

Brenda

Reviewed: Jan. 26, 2001

definitely a keeper - but, i would take about 1/2 of the liquid out of the peppers, use fresh mushrooms and add more cheese.

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4 users found this review helpful

Reviewer:

BARBPL

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Living In: Hampden, Massachusetts, USA

Reviewed: Sep. 17, 2002

Good but a little heavy. I'd make it just a top crust only pie. Delete the cheese. Saute' fresh peppers with the onions.

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Reviewer:

CATAPULT

Reviewed: Nov. 18, 2002

MMMM MMMM GOOD!!! here's what i did... i just used a big ol' giant red bell pepper that i had previously chopped and frozen. i also used mushrooms that i had previously sliced, cooked and frozen. after thawing the shrooms, i squeezed some of the juice out of the bag. i also used a whole wheat pie crust from the hippy store (health food store). DEElicious! GO ORGANIC!

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3 users found this review helpful

Reviewer:

ATLI1

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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2 users found this review helpful

Reviewer:

Joseph Ogg

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: 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. 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: 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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2 users found this review helpful