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Reviewed: Sep. 1, 2008

I agree... if you add Italian sausage, Parmesan cheese, and spaghetti sauce (homemade or canned) it really adds some flavor! I used rosemary bread that was fresh, and was still satisfied with the outcome. :)

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Reviewer:

Katrina A.

	Cooking Level: Expert Home Town: Madison, Wisconsin, USA Living In: Hollywood, California, USA
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Reviewed: Aug. 21, 2008

My husband and I enjoyed this recipe. I used chopped calamata olives that been marinated in EVOO and spices, in place of the green olives. Next time I think I'll mix in a few raisins and maybe a little lemon zest. I think the contrast of sweet raisins with salty anchovies and tart lemon would be great. Oh, I also cut the peppers in half length-wise as another reviewer suggested. What a great tip!

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Reviewer:

Diana S.

	Cooking Level: Intermediate Living In: Ashtabula, Ohio, USA
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Reviewed: Mar. 25, 2007

I made this recipe for my wife and a couple of our close friends. The recipe is a good one. There are some nice, not too overpowering flavors in this dish. I served it the peppers on a bed of spaghetti squash. Changes I recommend...add italian sausage, add some table white wine (dry is best) when cooking the onions and garlic, add a tablespoon of oregano, and once the peppers are done, cover them with shaved parmesan (from a block of cheese, not that pregrated stuff). Sprinkle chopped parsley as a garnish over the top of the peppers. Oh, and one last thing...slice the peppers lengthwise and make pepper boats. You can fit a lot into the pepper and it's more stable when sitting on a plate. Bon Appetit!

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Reviewer:

JOHNMONIHAN

	Cooking Level: Intermediate
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Reviewed: Oct. 21, 2006

I really enjoyed this--the bread cooks up as a nice stuffing and the anchovies lend a great kick. My husband hates anchovies, he couldn't taste them in the first pepper he ate, but he could in his second helping. But hey, he had seconds, so he still thought it was pretty good!

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Reviewer:

minivanmama


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Reviewed: Oct. 14, 2006

I eliminated the green olives and used sicilian black olives (shriveled ones) and did not use onion. Very tasty.

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Reviewer:

LADYC20054

	Cooking Level: Expert Home Town: Queens, New York, USA Living In: Brownsburg, Indiana, USA
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Reviewed: Aug. 20, 2006

This was fanastic! I was looking for a stuffed banana pepper recipe and came across this one. I substituted 12 banana peppers for the green peppers and added a can of crushed tomatoes and 1/2 cup of parmesean cheese to the stuffing. Will definitely make again.

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Reviewer:

alyssa78


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Reviewed: Sep. 21, 2004

This was a big hit in my home. I did add cooked lean ground beef and shredded parmesan cheese to the mixture. I also cut the amount of breadcrumbs in half. Absolutely delicious, I served with a green salad and will definitley make again. Thanks!

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Reviewer:

JPOWELL100

	Cooking Level: Intermediate Living In: San Diego, California, USA
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