Reviewed: Jan. 12, 2013

Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter’s arugula and beans dish, this evoked fond and special memories. Consider that high praise.

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4 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 17, 2012

YUM! I had an abundance of peppers and more than enough stuffed peppers in the freezer so I tried this recipe. It was a first for me and so easy to do. I loved the way they swelled and peeled. I can't wait to have them on pizza. Thank you KIMSCOOKINGNOW for sharing your recipe!

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3 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Feb. 27, 2012

These peppers roasted up beautifully. Used only red peppers. Substituted dried basil for fresh. Popped them in a paper bag which for me worked just as well. The skins peeled away nicely leaving just the lovely flesh. Used them on pizza and in fajitas. Thanks Kim~

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Jul. 2, 2010

I LOVE THIS!!!!

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4 users found this review helpful

Reviewer:

MaureenD68

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Spring Hill, Florida, USA

Reviewed: Jan. 5, 2010

I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.

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11 users found this review helpful