This was delicious w/ a very unique flavo!. Some changesI made: I made more Worcester sauce/sherry/soy sauce than called for in the recipe. Also I splashed some worc sauce/sherry/soy sauce in the fully mixed stuffing, to make it more flavorful & help keep the green pepper moist. I didn't have pecans, so i used walnuts. After I filled the peppers, I rubbed the outside of the pepper with a little olive oil, and dabbed some on the top of the stuffing, figured it might help keep the pepper & stuffing from drying out too much. Oh, and I microwaved for 4 minutes (not 6), as I didn't want the peppers to get overcooked/limpy. I agree with the reviews who said that the tomato sauce should be skipped. It didn't taste bad, it's just that the stuffing tastes so good by itself, that the tomato sauce detracts/masks the yummy flavors inside the green pepper. Next time i will not bother to make the sauce at all. Although I might add an extra little sprinkling of cheese (either Parmesan or Mozzerella) on top next time, and see how that tastes. Somehow, I ended up with not enough stuffing to fill all the peppers? Maybe my peppers were too large. I also had to figure out something to do with the extra tofu (which by the way, I pressed for a half an hour to get excess water out) since my tofu package was larger than what was called for. All in all, a recipe that I will definitely make again, and the best tasting stuffed pepper recipe that i have ever eaten. Thanks for the recipe!
Was this review helpful?
9 users found this review helpful
This was delicious w/ a very unique flavo!. Some changesI made: I made more Worcester...