14 Reviews

These were GREAT! DEFINATELY first rate! Used peccorino and romano cheese! For this recipe, it CERTAINLY did please! Helpful hint for me? I rolled the peppers, seam side down, so NO TOOTHPICKS for me! Remember, don't overstuff, TRUE! Healthy, delish and a TERRIFIC photo coming your way soon too! Thanks! I found by cutting them in half first, worked for me, As made filling the peppers after they cooled down added to this GREAT recipe! UPDATE: Today I had some of this YUMMY filling left over, so made quesadillas, serving with rocket, balsamic vinegar and VERY hot taco sauce :)

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mickeydownunder May 01, 2010

Nice recipe!

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Peach01 April 15, 2009

made this again recently and we really liked it. i used part-skim ricotta and cremini mushrooms. served with a green salad, it made for a nice healthy supper

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eatrealfood April 11, 2009

This a fabulous receipe. Totaly different from the same old receipes. I really enjoyed this and will make it again. Thanks for posting Sue L.

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Mia #3 October 25, 2008

SoOoO good! I prepared the dish for one, (very easy) and we enjoyed half a green capsicum each with leftovers of Spinach and Feta Pie and alongside Sauteed Baby Tomatoes With Arugula. Didn't need to rinse the capsicum or use toothpicks. Impressive results. UPDATE: We have also made this with wholegrain mustard with terrific results :)

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Rhiannon and Matt July 20, 2008

This is a great recipe, I loved it! Thank you for posting!

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Kristiina January 23, 2008

I had saved this recipe several month ago for a time when peppers went of the 10 for $10 sale at my grocer and WOW am I glad I did. I used a yellow pepper which had an amazing sweet taste to it. To make this dish WW friendly, I subbed the romano with Veggie Parm and used FF Ricotta. I added a couple tsps of fresh herbs for kick. I'm not coordinated enough to use toothpicks, so I just tied them up with kitchen string. Fantastic taste... a great side to a soup for an easy dinner.

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AKillian24 January 08, 2008

Although a little salty for my tastes, these were very good. The sweetness of the pepper and the lovely soft flavors of the cheeses were perfect together.

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iris5555 April 16, 2007

This was very good! I thought skinning the peppers was a bit tedious, but I think it was my inexperience with the procedure. Of course, when I got to the last pepper, the skin just fell away! LOL! I chopped up onions and the tops of the peppers and added them into the saute mixture also, along with a generous amount of garlic powder. This is wonderful meatless recipe, however, I would not hesitate to add sausage or chicken if I had to have meat! Thanks!

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Bobtail May 22, 2005

This was a great recipe for something different from the same old stuffed peppers. My husband likes meat with his meals so I added Italian sausage, onions and garlic to the filling. I chopped up the sausage into small chunks. It was really really good.

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D Marshall March 23, 2005
Italian Rolled Peppers With Mushrooms and Ricotta