By BakinBaby on November 25, 2008
Photo by CarolAT
Photo by CarolAT
"Comes from food network. My daughter and I made these all summer long while our gardens were overflowing with bell peppers and sweet bannana peppers. Recipe lists, either bell peppers or sweet banana peppers, not both, example; 4 med. bell peppers or 8 large banana peppers. They freeze well too. If you don't want to bother with Emeril's Essence, you can substitute a seasoned salt of choice (that's what we do.) Make sure to add the water when you cook the peppers this keeps them from drying out, also.... others have suggested adding some butter and more cheese on top of the peppers."
Serving Size: 1 (502 g)
Servings Per Recipe: 4
"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."
"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."
"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. :)"