Reviewed: Mar. 27, 2012

balsamic vinegar was a little overpowering. a pretty good dish as a side to an entree, and definitely something i will eat again when i am craving something refreshing and healthy

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bboyin4food

Reviewed: Feb. 26, 2012

Tasted like Pizza without the bread. Used Pesto Sauce instead of Olive Oil, added fresh mushrooms, onion, and parmesean. Also used Campari tomatos

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jsbyrket

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Reviewed: Oct. 18, 2011

I've been making these for the past few years (after finding a very similar recipe in a Jamie Oliver cookbook). I use crushed garlic, peeled whole cherry tomatoes, and a splash of balsamic in each pepper before they go in the oven. Lovely!

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Paulina

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Aug. 9, 2011

Definitely will make again.

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Diane's Midwest Cooking

Reviewed: Jul. 14, 2011

I add fresh motz cheese, garlic and still found it to be bland

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COOLCAV

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 30, 2011

Five stars for presentation, for sure - they were beautiful. As for taste, however, they were a little boring and I would only rate them an average 3-stars. Because they were so impressive looking and can be made ahead, however, they're definitely worth working with to improve the flavor. Granted, neither Hubs nor I used the vinegar because we knew we wouldn't like it - I gave them a good drizzle of olive oil instead, particularly since I didn't want them to dry out during baking. Even a good sprinkle of grated Parmesan would have been good... or maybe onion. Or crisped, crumbled bacon. Or any number of other possibilities.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 23, 2011

This is a great healthy stuffed bell pepper recipe that I didn't feel guilty eating afterward! I made it just for myself so I chose a yellow pepper. I didn't have any herb vinegar so I just used some balsamic. Next time I'm at the store I'm gonna keep a look out for it though cause it sounds delicious! Great recipe...thanks so much!!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Apr. 20, 2011

Easy, tasty, pretty, & healthy. I added mushrooms and was glad I did, added some depth and umami flavor. Will be a regular side dish in this house.

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Cooking Level: Intermediate

Reviewed: Feb. 20, 2011

I was a little skeptical of this going into it, but no more! When I took my basil out of the container, it was a little funky so I tossed it and instead had to use some dried.... I used Tarragon Vinegar. These peppers turned out just delicious! I do think that fresh basil would be much better, but the dried definitely didn't ruin things! I can't wait to make this again.

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Nichole

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 18, 2011

I made these for a group of family and friends. They were awesome! I did quickly par-boil the peppers which made them a bit more tender, added a few toasted pine nuts, and a sprinkle of parm cheese. Excellent.

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