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These filling and flavorful peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home.—Melissa McCabe, Long Beach, California
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Originally published as Vegetarian Stuffed Peppers in Taste of Home February/March 2008, p29
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Reviewed on Jan. 07, 2012 by kevin7197
We thoroughly enjoyed this recipe. Definitely a keeper!
We thoroughly enjoyed this recipe! A definite keeper!
Reviewed on Sep. 21, 2011 by gypsymama
We modified by omitting all cheeses to make it a vegan meal. We also boiled the peppers until soft prior to baking which cut cooking time to 1.5 hours (half the time) also added some of the sauce in the mixture.
Reviewed on Jun. 27, 2011 by sjmm
this recipe is great ,even the grandkids like it,and that is huge,since they shy away from veggie dishes.It is definetly a keeper
Reviewed on Jun. 14, 2011 by Ruth_0101
A great recipe and easy to make gluten free friendly. I loved it and will be making it again very soon.
Reviewed on May. 23, 2011 by tommypoo
This was my favorite stuffed pepper recipe I've ever tried!
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