I love stuffed peppers, but don't make them often because my kids won't eat them. However, once a year I make these with whatever peppers I've been able to coax out of my garden, and this recipe is a good one. The only problem is that the filling needs a sauce and (according to my carnivore of a husband) meat. So, I've ended up morphing this recipe to fit our tastes but thought I'd share it here in case others want to try it. I've found that using leftover meatballs and sauce from the previous night's spaghetti and meatball dinner makes these peppers a snap. I cut up the meatballs and stir in just enough sauce to hold it all together. Or, you could brown some ground beef, stir in jarred marinara sauce, and further spice it up with seasonings, onions, or whatever. Stir in the cooked rice, fill the roasted peppers, and top with cheese. I use mozzarella because my husband isn't a fan of feta. I know those are big changes, but I much prefer the roasting method to cooking the peppers in sauce or tomato soup. What's great about this recipe is that I was easily able to make it "my way," and THAT is why it gets five stars!
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I love stuffed peppers, but don't make them often because my kids won't eat them. However,...