Reviewed: May 18, 2012

used green peppers instead and regular sour cream. Yummy and a comfort meal for sure.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: May 18, 2012

My rating is based on my changes. After reading several reviews, I made the following changes: I increased the garlic to 4 cloves and used roasted garlic. I used 1/4 t. of cayenne and wished I would have used a bit more. I could only detect a very slight amount of heat. I added only the chicken broth and simmered for 5 min., turned off the heat and stirred in the sour cream and parm. cheese. I also added grilled chicken. I thought the flavor was fairly good and the consistency was tolerble to me (I experienced only slight graininess from the parm. cheese). I would probably make this again using my modifications. Thanks for sharing this recipe, Julieliz!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: May 14, 2012

I sauteed some onion with the pepper and garlic and then also added some dried oregeno and basil. So my kids couldn't pick out the veggies, I put everything in the blender except the sour cream. Blended it to make it creamy and then put it back in the pan and added SC. delish! the little ones ate it right up!

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Reviewer:

Carey

Reviewed: May 9, 2012

Awesome. Who'd ever think these ingredients would work together so well. This will be my go to dish for visitors. Easy to make.

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Reviewer:

beautifuldayinca

Reviewed: May 8, 2012

I try to have at least one meatless meal a week, so I chose to make this pasta dish. The taste of this was wonderful! I used orange bell peppers because it's what I had, and I added diced onions. As others said, the sauce was thin. I tried to lower the calories/fat by subbing plain yogurt for the sour cream. The yogurt curdled and then the parmesan cheese just melted into one big clump. I have no idea what went wrong because other reviewers didn't mention this. So it must have been a problem on my end. Next time I might just top the plated dish with the parmesan. I did reduce the cayenne to about half and was glad I did. I liked the taste of this so much that I will try it again.

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Apr. 28, 2012

Made this tonight for dinner. I added fresh mushrooms. It was AWESOME!!! I will be making this again!

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Reviewer:

tattoogirllovessteven

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Newton, Alabama, USA

Reviewed: Apr. 26, 2012

I made this last night and it was delicious! I halved the recipe, except for the garlic (you garlic lovers will understand, LOL). The only addition I made was some Italian sausage I had cooked earlier in the day. For those of you cooking this the first time and who might have some concerns about it being runny, keep in mind that the simmer stage will take care of that. In fact you need to keep a close eye on it as it can quickly go from runny to too dry. Also remember that the parmesan cheese added at the end will thicken the sauce up some. As I was eating it, I thought to myself that some broccoli florets would be a nice addition and in reading other reviews I see that some other people have done just that. This is worth fixing again. Thanks for sharing the recipe.

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Reviewer:

Jim

Reviewed: Apr. 26, 2012

This was delicious!!!!!! I took the advice of others and cut back on the cayenne, 1/4 teaspoon was plenty enough. I also added shrimp, but the recipe is very tasty without them. I will definitely make this again.

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Reviewer:

pickyone

Reviewed: Apr. 17, 2012

Mmmm this was super yummy. I made as-is and added some fresh broccoli in with the peppers. My sauce was runny, but a tablespoon of flour whisked in towards the end of cooking the sauce made it perfect :) This was quick and easy and very, very tasty!!

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Reviewer:

leahrose33081

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Apr. 15, 2012

This was wonderful, even though I had only one red pepper on hand. Thanks for a great recipe. I made it more or less as printed. It's a nice change from marinara-type sauces.

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