These are the best stuffed peppers I have ever made, and one of the best outcomes for trying a new recipe!!! A little involved, as there are 3 steps to making--first the rice, next the sauce, and last, the actual stuffing mix. Not to mention cleaning and cutting the peppers. It consumed my counter space, so be prepared when you begin. I made as written, EXCEPT I omitted red pepper flakes and cayenne, and used sweet sausage. To get a hint of spiciness without the heat, I subbed Rotel MILD for the diced tomatoes. I was so very tempted to put cilantro in place of the italian parsley, but held myself back! That's a little 'twist' I'll make next time--perhaps halving the two. And maybe subbing red wine for the Balsamic vinegar, so many possibilities! We had leftover peppers tonight, and they were better than they were last night--the balsamic vinegar seems to have mellowed and melded better with time! I'm freezing the rest, so imagine those will be very delicious, too. I recommend this highly, and will be my 'go to' for potlucks, as well!
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These are the best stuffed peppers I have ever made, and one of the best outcomes for trying a...