Reviewed: Jul. 12, 2009

Yep! This is a keeper. I looked for a way to use yellow, red and green peppers that were on their way out. This was it. I didn't have cherry tomatoes, so simply sliced up a tomato instead. I took the advice of others and added Parmesan cheese, plus shoved in sliced mushrooms and chopped chive. I also added bread crumbs but waited until the foil came off. I cooked it longer than required only because we were grilling and the rest of the food wasn't quite ready. I loved the slightly burned flavor. This is an awesome recipe that lends itself to a myriad of variances. I'll be doing it again!

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spyderdriver

Cooking Level: Expert

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Reviewed: Jun. 30, 2009

These were pretty good. We drizzled balsamic vinegar and sprinkled goat cheese on top at the end.

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EEMERSON

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Reviewed: May 3, 2009

The peppers and garlic didn't cook at all and 8 cloves of garlic is a lot of garlic unless you were cooking the garlic which would have made it a lot sweeter rather than spicier as raw garlic is. What can I say, very plain (except for the basil) and not terribly interesting. Tomorrow I'm going to stir fry the leftovers and maybe toss the cooked veggies with a little pasta for lunch.

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lizzitish

Cooking Level: Expert

Home Town: Middlesex, New Jersey, USA

Living In: New Egypt, New Jersey, USA

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Reviewed: Apr. 23, 2009

Really good! We added a little bit of chopped green onion, balsamic vinegar and dijon mustard.

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Bindy

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Reviewed: Apr. 21, 2009

Boring, but edible.

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Nikki LeCroy

Cooking Level: Beginning

Home Town: Genoa City, Wisconsin, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Apr. 21, 2009

Very nice and easy recipe. Plus, oh so healthy! Will do this again for sure.

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Eva

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Apr. 20, 2009

These were so delicious! I think I actually prefer them cold - the leftovers out of the fridge the next day seemed to have allowed the flavors to blend. I also sprinkled some parmesan cheese on top. Yummy!

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AdiCroft

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 17, 2009

Not sure what I did wrong, but the garlic instead of turning out roasted, it tasted sort of boiled... I was expecting the nice and crisp texture of roasted garlic. Other than that, a very nice appetizer and the whole house smells delicious :)

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Alina

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Reviewed: Apr. 16, 2009

OMG, these are good! I have made these as written and with my own variations with delicious results. This recipe adapts easily to whatever's fresh in the garden or at the farmer's market. So much fun to experiment with different herbs, veggies and vinegars! Thanks for the delicious recipe and the inspiration! :^)

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Brenda D

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

quick & easy! I ended up adding some mozzarella as well as some Italian seasoned bread crumbs. VERY YUMMY! Will definitely make this one again! (oh, also I didn't have fresh basil so I used the dried kind... STILL YUMMY!)

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Kathy

Cooking Level: Beginning

Living In: Landenberg, Pennsylvania, USA

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Reviewed: Apr. 16, 2009

This has all the things that make for a great, healthy dish. So many vegetable dishes call for a huge amount of butter, oil or dressing. This has just the minimum to hold everything together and add a little bit of the olive oil taste. I use shallots instead of garlic because of an allergy to garlic. Very delicious, quick to prepare and a great dish to serve family or guests.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Apr. 16, 2009

just added a little parmesan cheese was very pretty

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supernan

Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

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Reviewed: Nov. 13, 2008

If this had cheese on it---it would be incredible. We can't have dairy or gluten, so the next time I make this I will either use less garlic, or sautee the garlic in olive oil beforehand. Sauteeing mushrooms and onion with the garlic, too, would be a good idea.

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GFCFMom

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Reviewed: Sep. 24, 2008

I used red peppers and jasmin rice cooked, diced mushrooms to stuffed. A little soy sauce, white pearl onions. On top, some Colby and Monterrey cheese.

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 9, 2008

Simple and delicious! This is the perfect recipe for Sept. and October when the ingredients are in season. I recommend letting the garlic, basil, tomato mix sit a little before baking in the peppers. I also put a little salt and pepper in the mix, which added to the flavour and cooked 5 min longer than suggested. All changes worked well and I will definitely make this again. Very soon!

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jenw

Cooking Level: Beginning

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Reviewed: Apr. 24, 2008

I've belonged to this site for several years now, and this is the first recipe I actually am writing a review for. It's SOOOOOO good! I had a dinner party with healthy cooking as the theme, and made these and was thankful (and rather surprised), that these were such a hit! My friends aren't the healthiest eaters, but they definitely loved these! Thanks for the recipe!

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stephanie

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

19 Wow

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Lilchef02

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Reviewed: Apr. 20, 2008

I made this last night as a healthy and low-carb side dish to spicy sloppy joes. I think I forgot the garlic but I did mix in some steamed asparagus tips with the tomatoes and basil, and used balsamic vinegar. It was a big hit, and much more filling than I had anticipated!

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Kristen

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 13, 2008

Delicious! I made a few changes, though. I added some chopped fresh mushrooms and some parmesan cheese to the mixture. I also topped with a sprinkling of soft whole wheat bread crumbs for the second 15 minutes in the oven. I didn't have any herb vinegar so I left that out and they were still excellent. My husband claims to hate peppers but he actually complimented me on how good these were.

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