3 Reviews

DH and I really liked this recipe. This recipe reminded me of stuffed bell peppers my mother use to make. So in her honor, I cut the top of the peppers off and seeded them and stuffed the peppers whole instead of halving them. I let them bake a little longer to get a nice brown edge and really soft peppers. I liked the flavor of the parmesan cheese on top, but next time I will add a bit of butter to the bread crumbs and cheese so they are not as dry. Thanks for posting this recipe. Made for ZWT5.

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CarolAT May 27, 2009

Really liked these alot! Followed this exactly, except used a mixture of ground beef/and mild sausage. I also grated the onion, and this gave some moisture into the meat mixture. Mixed together the breadcrumb topping and away then went into the oven to bubble and perk away. I halved this recipe too, but should of made the whole thing, as I know I could of made this for OMAC. I used a seasoned salt, as I didn't have Essence, but this tasted like more and will be using this again! Thank you, Bakinbaby! Made for *Everyday is a Holiday* February 2009.

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Andi of Longmeadow Farm February 24, 2009

This made for a very nice light dinner. I did find the filling a bit dry, so I will add some chicken broth next time, just to moisten. :)

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Lori Mama January 19, 2009
Emeril's Stuffed Bell Peppers or Sweet Banana Peppers