You will need to taste the filling and add or change as needed. You can stuff a pepper with anything, so I added some oregano and basil, extra salt and pepper. I ended up draining diced tomatoes instead of sauce because I didn't have sauce. I mixed some mozarella into the filling instead of just on top. I only boiled the peppers for a few minutes then dropped them in cold water to stop the cooking. Baking them for 30 minutes was plenty to cook the pepper all the way through. You will also want to make sure to not over-cook the rice. I boiled it just until done, mixed it with the rest of the filling but didn't cook it another 10 minutes. I just filled the peppers and baked-- which was plenty of time.
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You will need to taste the filling and add or change as needed. You can stuff a pepper with...