Reviewed: Mar. 16, 2012

Excellent dish! I made it vegetarian with garbanzo beans (to keep with the Greek theme). Also added some garlic and oregano to give more flavor. Didn't have white wine, but chicken stock worked just fine!

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Reviewer:

Emilie Blanchard

Reviewed: Dec. 15, 2011

The green peppers didn't cook; at 350 the inside of the stuffing was not even hot after 30 minutes! I would recommend putting a tight fitting lid on a casserole or dutch oven- foil is not enough. Also increasing the temperature and the time.

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Reviewer:

dpatsos

Reviewed: Nov. 9, 2010

This was a good recipe. I made several changes to it. My girlfriend is a vegetarian, so I used paneer (Indian cottage cheese) instead of pork. I used red wine is place of dry white wine and that worked well. Instead of using rice I used couscous. I bought a box of plain couscous from the store and cooked it in chicken broth. I also used walnuts instead of pine nuts and it worked well. The stuffing tasted really good with all these changes and the recipe was a super hit at the potluck we went to. I had some left over stuffing which I used to stuff portobello mushrooms, anaheim peppers and cubanelle peppers. Sprinkled some grated pizza cheese on the mushrooms before baking and they tasted better than just regular bell peppers. All in all, this turned out to be a very good experiment. Will definitely make this again.

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Reviewer:

Sidd

Reviewed: Aug. 13, 2010

I knew this would be a great recipe as soon as I read it. I used grass-fed ground beef and basmati brown rice instead. I cooked the rice in some vegie broth that I had made from the pulp left over after juicing carrots and celery. I also added a cloved of minced garlic to the broth. I also used this broth in place of the wine (because I didn't feel like opening a bottle). I used golden raisins and cooked them with the rice so that they would be nice and plump. I toasted the pine nuts before adding to the mixture and I also added a handful of fresh chopped oregano, margoram, and mint. I had a little bit of leftover homemade marinara sauce so I used that in place of the tomato puree and I also had a bunch of overripe cherry tomatoes from my garden so I chopped those up and added them. I omitted the feta because I didnt have any even though I know that this is an important ingredient for the flavor. I thought the recipe was still delicious even without the feta. I did think about adding some greek olives for the extras salty flavor instead of the feta but maybe next time. I think I will use ground lamb next time too.

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Reviewer:

Gail

Reviewed: May 10, 2010

Great recipe! I didn't use raisins (didn't have them). Still, it turned out tasty. Expensive recipe, though. Pine nuts, feta and peppers all add up.

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Reviewer:

Olena

Reviewed: Mar. 10, 2010

These are very good! I used quinoa instead of rice because that is what I had on hand. Very tasty, will make again.

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Reviewer:

michcook

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Oct. 12, 2009

Wow! I really don't normally like stuffed peppers, but my husband does so I decided to give these a try. Yum! I increased the meat to 1 lb., and only used 1 onion. I thought the raisins were going to taste strange, but they really made this dish delicious! I did add a little more rice, maybe a total of 3/4 c. and next time I want to try it with brown rice. Highly recommend this recipe!

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Reviewer:

AlyssainOregon

Reviewed: Sep. 4, 2009

I didn't have white wine but tried this with red and it turned out lovely! I made more than we could eat so tried freezing some for left overs but the frozen ones came out watery.

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