Vegetarian Stuffed Peppers

So you basically changed the entire recipe. Why bother to review. Not helpful.

This was very good. Used yellow peppers as that it what was local this week. Loved the tomato juice. V8 would work well also.

Easy to make, didn't use the sherry, used double the parsley, ate more than I planned, they were so good

These were so delicious. I would definitely make again and recommend to others. I used yellow peppers instead - they are sweeter and usually come in a nice square shape so they stand up well while baking. They are filling and delicious. yet they are incredibly low-calorie. We added a little chopped summer squash and it was great. Instead of parm, we used some shredded reduced fat mozzarella to top and it worked very well. Yum!

These were very good, but I did change quite a few ingredients. I used jalapenos instead of bell peppers and chili powder, forgot the sherry, used cilantro instead of parsley, added some spinach, and red onion instead of shallots, etc. I also cut the peppers the other way so they didn't tip over in the pan. I think I will top them with mozerella cheese the next time. Overall, with several revisions, this recipe was a good starting off point.

loved the filling,did not have parsley on hand so used spinach instead and was delish. Did not like the "freshly grated parmesan cheese topping. came out "crunchy", next will try goat cheese for topping and see how that does.

An excellent vegetarian main dish. My husband, who is not a fan of stuffed peppers, loves these. Nice blend of flavors.