J.W.'s Pepper and Mozzarella Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 30, 2013
My husband said it was "serious good"!
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Reviewed: May 3, 2011
Easy and tasty. A wonderful recipe. Thanks to Dad!
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Cooking Level: Expert

Home Town: Bussum, Noord-Holland, Netherlands

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Reviewed: Jun. 15, 2011
This was very tasty, quick, and simple. I didn't have the red & green peppers on hand, but an excess of tomatoes, cubanelle peppers, baby bella and oyster mushrooms. I feel like this recipe is a great way to use up the vegetable drawer. Which is always a keeper in my book. I served with a little sliced london broil and some jasmine rice. A keeper
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Reviewed: Jan. 20, 2012
We loved this recipe! However, it didn't feel like a casserole to me so we used it as spaghetti sauce and poured it over our pasta and it was delicious! I also used fresh sliced mushrooms instead of canned and I added some garlic powder to give it a little kick. I will be using this recipe for our pasta sauce and pizza sauce.
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Reviewed: May 26, 2011
Sounds delicious! I haven't cooked it yet but think I might chop the vegies instead of slicing. Then use it as a hot dip for toasted baggetts
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Cooking Level: Intermediate

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