By weekend cooker on August 29, 2011
Photo by WiGal
Photo by WiGal
"very low-calorie, refrigeration time is overnight, and standing time is 30 minutes."
Serving Size: 1 (138 g)
Servings Per Recipe: 6
"I loved this! Love colored bell peppers. Flavor combination is perfect and and prep is very easy. Served with asparagus, recipe#36375, roasted asparagus, and recipe#21881. Thank you for sharing."
"Wow, what a great recipe and low carb as well! It's also a wonderful hot weather meal addition....I made this in the evening, after the sun lost it's punch, and we had it the next night for dinner, along with grilled pork chops. So quick, easy and delicious. We're having the leftovers with grilled fish tonight...can't wait! Thanks so much WC for posting this recipe :)"
"OH WOW this recipe is crazy good! I used a red and yellow bell pepper cut into large chunks (grocer didn't have any baby sweet peppers) and cut small pieces from a larger ball of fresh mozzarella. Each of these ingredients perfectly compliments the others; the sweet peppers and creamy cheese are delightful, you get the great flavor of the crushed red pepper but it's not really spicy, and the little bit of lemon juice and zest gives a nice brightness. Served this with crusty bread, salad, and wine of course ;) I'd give more than 5 stars if I could - thanks for sharing a keeper!"
"Oh my gosh this was good. And I tried it right after I made it. I bought baby peppers just for this recipe and they look so pretty with the little mozzarella pearls. Yum, thanks! I can't wait to try it after sitting for a day. Made for Please Review My Recipe game."