This was a great recipe to work with. Since I made changes, I don't know if I am at liberty to give it a five, but I did. Since my family would not want to be eating an entire green pepper, I made these into stuffed cabbage. I sauted a finely chopped green pepper, onion and garlic. Then I added the soy sauce, wine and Worcestershire sauce. I increased the wine and soy sauce to 1/4 cup. I did not use the cranberries or pecans due to family preferences, however, I think they would be a great addition. I rolled the mixture in cabbage leaves and poured the tomato sauce on top and baked at 350 degrees for about an hour. They were very good. I had leftover mixture and it is great all by itself. All in all, a tasty recipe no matter how you prepare it. Update: I have since made these exactly as the recipe is written (except increasing the soy sauce and sherry by an extra tablespoon each) and they are my favorite Vegetarian Stuffed Pepper!!! Love them!!!
Was this review helpful?
63 users found this review helpful
This was a great recipe to work with. Since I made changes, I don't know if I am at liberty to...