Reviewed: May 11, 2012

These really are easy! My family really liked them, but I found a little more flavor was needed. I added more herbs and Worcestershire sauce. I "overstuffed" pepper HALVES which I softened briefly in the microwave. The chicken broth isn't really necessary, it just adds an additional savory element. These freeze extremely well, so I made up a few lunch containers that my husband can just "grab and go!" Thanks for the recipe!

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Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Reviewed: Apr. 30, 2012

I used a combo of red, yellow and orange bell peppers. And pepper jack cheese in place of cheddar, although I think cheddar would be good as well. I think in the case of the blandness, the pepper jack cheese compensated for it. And I opted for a baking dish rather than muffin tins, I can't imagine that could work out well without being prepared for spill over in the bottom of the oven.

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Reviewer:

AcaCandy

Reviewed: Aug. 3, 2011

in addition i added some fresh lemon juice and salt and pepper. it was amazing!

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Reviewer:

Jess303

Cooking Level: Expert

Reviewed: Jul. 28, 2011

Turned out incredibly well. Added salt, pepper, Italian Seasoning and rice. Used a can of fire roasted tomatoes. Accidentally forgot about the chicken broth and cheddar cheese. It all fit into 4 large red bell peppers. Baked for 40 minutes until a good portion of the skin wrinkled. Peppers were too large to fit into the muffin tins I had on hand but used the idea of open air vertical baking by standing them into small loaf pans. Will try it with the cheese next - didn't seem to need the broth, probably because I added partially cooked rice.

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Reviewer:

LaurelDog

Cooking Level: Intermediate

Reviewed: Jun. 20, 2011

We liked this very much. It was definitely easy to make and was on the table quite quickly. I followed some other reviewers' advice and added some salt, pepper, and Italian seasoning.

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