Lasagna Pepper Boats Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 26, 2015
This was really good and was even enjoyed by my pasta-loving boyfriend. Next time I would probably add onion and possibly something to give it a little kick, but it really was good as listed in the recipe. Turned out great for lunch the next day too!
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Reviewed: Jan. 4, 2015
Used ricotta cheese as well with grass fed bison ground meat, absolutely delicious and easy! I also placed it over quinoa mixed with left over sauce. Yummy!
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Reviewed: Nov. 1, 2014
This was a simple and good recipe. To keep it Paleo, I left out the cheese toping. Tasted good and reheated well all week! Only downside is this really didn't seem like Lasagna, but more like just Italian Stuffed Peppers. Still - thank you for the good recipe.
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Reviewed: May 26, 2014
These were delicious,especially the sauce. The only issue I had was the cheese melted out of the peppers. I will use a larger pepper next time and there will be a next time. For low carb these are a winner!
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Photo by NainInCandia

Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 29, 2014
Delicious!! Was so light and refreshing. A great change from traditional noodles. My husband likes low carb meals so this was just right. I added some garlic, mushrooms, onions and white wine to the sauce to make it more my style. Acooked some noodles as a side dish. Yummy!! I'm sure it will be a monthly dish.
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Cooking Level: Intermediate

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Reviewed: Apr. 1, 2014
We loved these. Only thing we changed was that we added some fresh basil, garlic powder, and onion powder. Next time I will make deeper boats by cutting slice from the side of a pepper and scooping out seeds using 1 pepper per serving. That way you can get more filling per serving.
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Cooking Level: Expert

Home Town: Winterset, Iowa, USA
Living In: Scottsdale, Arizona, USA
Photo by *Sherri*
Reviewed: Mar. 19, 2014
This is one heck of a good stuffed pepper recipe. I followed the recipe as directed, except used colored bells instead of green, since that is what I had on hand. I did substitute ricotta for the cottage cheese as suggested by the cook, a 15oz. container was perfect. I didn't need all the sauce for the filling, so put some of the reserved sauce on our rice and then topped with the peppers. I waited to top with the last sprinkle of cheese the last five minutes of baking. My peppers were done to perfection in 50 minutes. I did add in a chopped onion to my hamburger mixture and a bit more Italian herbs, basil and parsley to the sauce, since I have some fresh in my garden. My husband could not stop raving about this meal. This one is a keeper!
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Photo by *Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA


 
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