1 Review

Good basic stuffed pepper with an Italian twist. I made exactly as indicated. Next time, think I'll do a couple of things different-- add an egg to bind the stuffing mixture and not add the cheese until the last 10 minutes--may need to "tent" with foil to keep from browning the meat even more. Made for PAC Fall 08.

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Caroline Cooks September 20, 2008
Italian Stuffed Beef & Sausage Bell Peppers