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I used green peppers because that's what I had, though I'm sure red would be even better. I also used more peas and I was able to fill 6 peppers. I forgot the basil so I stuck one leaf under each lid while they cooked. Next time I may add pepper flakes and try kalamata olives instead of plain black olives. My family liked this.

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MargoMart May 19, 2010

A really delicious vegetarian dish, and extremely clear instructions. I've always loved stuffed peppers (and have always preferred red peppers). This recipe had a particularly great blend of flavours which made for a wonderfully flavoursome stuffing. We also loved the cashew sauce. This is a recipe you could confidently serve to vegetarians and non-vegetarians, especially if you halved the peppers (so you had 8 instead of 4) and served them as a side dish. Thanks for sharing this yummy recipe, Sharon! Made for the Turmeric Tag Game.

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bluemoon downunder October 10, 2008

This was really good! I especially enjoyed the savory cashew sauce. I made it as directed, except that I used leftover rice and reduced the cooking time.

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Prose June 02, 2008

very tasty recipie, unfortuentally when i went to stuff my peppers, i found out they had gone bad, but i served the rice as a side dish for easter dinner. I added sausage to half and hamburger to the other, for alittle extra flavor, the sauce was a very nice touch, thanks for the recipie

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Michelle_My_Belle April 09, 2007
Stuffed Bell Peppers With a Savoury Cashew Sauce