I really liked this recipe. I took a hint from the others who cut their shells into four wedges, but only cut mine in half, then folded the half around the mixture. This way you don't have to seal as many edges. I had too much meat, so I only sealed the cut edge, and left the rounded edge open (too full to close it). They held together long enough to get them on the plates, and that's the important part! :)
I used the canned tomatoes (Italian style) but I used too much of the juice, so had to scoop the meat mixture carefully to avoid sogginess. I also had no cayene pepper so used a wee bit of Thai chili garlic sauce instead for a bit of spice. I cooked it at 375 for 25 minutes as suggested to melt the cheese more, but I don't find that feta ever really melts.
All in all, very yummy!
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I really liked this recipe. I took a hint from the others who cut their shells into four...