Reviewed: May 8, 2012

Amazing! Super good.

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1 user found this review helpful

Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Apr. 15, 2012

very good

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0 users found this review helpful

Reviewer:

kimm1170

Cooking Level: Intermediate

Reviewed: Nov. 1, 2011

Really good!

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2 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

I've been making this recipe now for about 5 years...LOVE IT!

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5 users found this review helpful

Reviewer:

Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

Reviewed: Sep. 8, 2011

We went to Hatch, NM last weekend for their Chile Festival and brought home lots of Chiles. I used this recipe with the chiles and the whole family loved it. The only thing I did different was make a cut down one side so it would be easier to clean out the seeds and veins. The kids don't like foods that are to spicy.

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2 users found this review helpful

Reviewer:

Mustangmama

Cooking Level: Expert

Reviewed: Sep. 6, 2011

this was a very tasty dish, however i had way more meat than i needed. i made meatballs and baked them in the oven. they are in the freezer for the next spaghetti dinner.

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1 user found this review helpful

Reviewer:

debtwa

Reviewed: Aug. 15, 2011

What can I say...excelllent. Thank you for posting this. A keeper.

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2 users found this review helpful

Reviewer:

Beth

Cooking Level: Intermediate

Reviewed: Aug. 14, 2011

If you don't like stuff green peppers than this is the recipe for you! I really liked the taste - banana pepper did not over power the taste. Glad I read the reviews - I only used 1/2 lb of each sausage and still had quite a bit leftover.

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1 user found this review helpful

Reviewer:

tsquiresx2

Reviewed: Aug. 9, 2011

These were great. Unfortunately I had to change up the recipe a little due to what I had on hand. I used ground beef instead of sausage, tomato sauce from a jar, added chopped onions & ~ 3/4 cup cooked rice to the filling. I only used 1 lb of meat (I halved the recipe for the filling) & got 12 med - large banana peppers plus extra filling for probably 3 more or so. I slit the peppers open so I can generously stuff them. My only problem with this recipe is I wish the peppers would have kept a little crispness... which is probably just impossible after cooking in sauce for that long.

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3 users found this review helpful

Reviewer:

hartsellem

Cooking Level: Intermediate

Home Town: Lancaster, Ohio, USA

Living In: Pickerington, Ohio, USA

Reviewed: Aug. 7, 2011

I read the comments and found it is true, there's just too much sauce, that is, only if you don't like lots of sauce! Fortunately, I love sauce. Anyway, this is pretty great! I wasn't sure about it at first, but the celery was actually a welcome addition that wouldn't have thought of myself. Changes I made: used a few shallots along with the garlic, only used 1 lb Italian sausage, and added 8 ounces of ricotta cheese to the stuffing.

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6 users found this review helpful