Reviewed: Oct. 10, 2009

Great recipe first tried it on a camping trip for vegetarians. It was so loved we ended up making it for just about everybody

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Reviewer:

Laughingeel

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Reviewed: Aug. 31, 2009

Easy and yummy, just a little messy.

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Reviewer:

Justina

Reviewed: Aug. 11, 2009

I also made this with really big portobellos and it was our main dish. The only change I made was using fresh basil instead of dried. Very, very tasty!

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Reviewer:

lwilson97

Cooking Level: Expert

Reviewed: Jul. 15, 2009

I made this with the really big portobellos as our main dish. It was a huge hit!

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Reviewer:

Julia S.

Reviewed: Jul. 8, 2009

I made it as an appetizer, and everyone Loved it. It just got kinda cold fast. Dont think I would make it again as an appetizer. Maybe for a part of dinner.

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Reviewer:

USMC Wife

Reviewed: Jul. 6, 2009

Very good. I used fresh red pepper, mozzarella and basil and the flavors really popped. I used jar marinara and we made sandwiches using focaccia bread.

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Reviewer:

JJO

Reviewed: May 22, 2009

This is the best recipe! I always use fresh mozzarella and whenever I host dinner parties, everyone always raves about how delicious it is! Thanks for the great recipe, it's definitely my favorite!

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Reviewer:

KDUNO

Reviewed: Jan. 25, 2009

FABULOUS recipe! Absolutely melt-in-your-mouth good! Will be making this again...and again...! I added some sliced black olives along with the red peppers. On top of the mozzarella I sprinkled some dried oregano & grated parmesan cheese. The broiler then gave it a great light brown crunch on top! Thanks!!

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Reviewer:

braillegirl

Reviewed: Aug. 19, 2008

Wow!! I served these because I was having a vegetarian friend over for dinner and I wasn't sure if I'd like them or not--these are perfect. I didn't change a thing. I will be serving them again and again--my friends now think I'm a gourmet chef.

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Reviewer:

MLKATIE

Reviewed: May 9, 2008

This was delicious--almost exactly like appetizers I've had in gourmet Italian restaurants. I don't like Italian dressing, so I used white wine vinegar with olive oil, basil, garlic, and a touch of rosemary; next time, I'll use balsamic, which I think would be a much better complement to the flavors. I used fresh herbs, which I sprinkled on the marinara, fresh mozzarella, and homemade marinara "imported" from our favorite Jersey deli. I also roasted my own peppers. A definite keeper--and so easy!

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