I knew this was not going to work for me, based on others reviewer’s comments and suggestions. Here’s what I did. 1. There’s no need to par-boil the peppers - save yourself the work! Once peppers are stuffed and in the baking pan, but prior to baking, add a cup of boiling water from your tea kettle, just pour it around the peppers (not on them!). The idea is to steam-soften the peppers while they cook. Cover with tin foil and bake for 30-40 minutes. Then, take the foil off, add Asiago (or medium sharp cheddar) cheese, and cook until melted and slightly browned. Use double the tomato sauce called for, and a little sugar to it (just a teaspoon or two), or, before filling peppers, put a ½ tsp apple jelly into the bottom of each, fill with rice mixture, and continue with steps. YUM!
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