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In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. Renee Hollobaugh, Altoona, Pennsylvania
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 2 stuffed pepper halves equals 341 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg sodium, 56 g carbohydrate, 11 g fiber, 19 g protein.
Originally published as Pronto Vegetarian Peppers in Taste of Home June/July 2009, p28
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Reviewed on Jun. 07, 2011 by Rockamama
Iagree with reviewer "kedi". I wouldn't serve a pasta alongside a dish containing rice.
Reviewed on Jun. 03, 2010 by kedi
would not serve with side of pasta as peppers already contain a starch--rice; a tossed salad would be better.
Reviewed on Sep. 04, 2009 by slvrscren
I am a meat eater, but my YouTube viewing community continued to ask me to make a vegetarian dish. This recipe came in the mail and I had to try it. I LOVED IT. Will definitely make it again and again, possibly adding chicken breast strips
Reviewed on Jun. 11, 2009 by jdoty
My father is a meat and potatoes kind of guy. I made this and figured there was not any chance he would eat this. He ate it and loved it. And actually has requested this again. :) Thanks Jess
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