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Susan
This is a great dish. It doesn't immediately sound that tasty but I am making it for the second time tonight. All the ingredients go together to make it very satisfying.
Chilewheel
Used a mixed bag of chiles from a neighbors garden for a colorful and tasty dish. I've cooked for 30 years and professionally for 20. I've sliced, chopped, diced and concaseed tomatoes many times, but had never grated one until this dish. Liked it! Also used a spice mix for seasoning from Aronson & Simon's "Bowl Food", (Workman 1999), called "A Pinch for All Seasons." It goes well with both Asian and Mediterranean flavors, and worked well here. Leftovers with a fried egg make a good breakfast.
Rose
I served these peppers over brown rice and ground turkey creating what was a deconstructed stuffed pepper - far superior to the regular stuffed pepper recipes I've used. I'll definitely repeat this one.
Lee
Served hot with a dollop of Greek yogurt, which I think really complimented the flavours and made it more of a full meal for me (as I wasn’t using it as a side). I also added around 1/4 teaspoon of turmeric while cooking, as the spice profile felt a little incomplete to me, again as I wasn’t using it just as a side to compliment a main dish but as a full meal.
Anne
I have been making this for awhile now, and wanted to update. I now just use a 15 oz can of crushed tomatoes and add a quarter cup of wine. Still a favourite of ours.
Anne
I have been making this for awhile now, and wanted to update. I now just use a 15 oz can of crushed tomatoes and add a quarter cup of wine. Still a favourite of ours.
Jennifer
baked chicken tenders: on each side --
olive oil spray
aromatic herbal salt
extra basil flakes
bake 425 15-20 min, turn halfway through
Anne
This was surprisingly delicious. I didn't add the hot peppers because I have had gastro issues of late. Didn't bother seeding the tomatoes - just grated them. Overall, a simple recipe that we will make again and again.
Nathan Brasfield
Also, my favorite way to heat leftovers may be a great way to serve it in the first place:
In order to avoid the sliminess that can result from microwaving peppers, I suggest broiling a portion until the top is lightly blackened and the sides are bubbling (I use cast iron). And then spoon the cold rice on top of it after you take it from the oven and it's usually a nice warm (non-lava) temperature.
Nathan Brasfield
I've made this a couple of times, and it's one of my favorites for how easy, affordable, nutritious, and tasty it is.
A suggestion: I'm perplexed by the recipe's "pinch of sugar." A pinch is lost in the mix--to get the effect intended by the sugar, you'll need to add much more, perhaps a tablespoon or even more. Taste your way through.
Tom Turkey
mediocre - at best
Linda
I cooked as directed and thought it was a bit "meh". However, I do think the leftovers hold promise when topped with a poached egg and a bit of hot sauce.
Maisie
I used this with left-over barley I had frozen, and I just sprinkled Parmesan on it because I was lazy. Very nice, very tasty.
tundra
I wasn't wild about this dish, although I used 2 serrano peppers and it was a bit hot. I may try it again without them.
Chilewheel
Used a mixed bag of chiles from a neighbors garden for a colorful and tasty dish. I've cooked for 30 years and professionally for 20. I've sliced, chopped, diced and concaseed tomatoes many times, but had never grated one until this dish. Liked it! Also used a spice mix for seasoning from Aronson & Simon's "Bowl Food", (Workman 1999), called "A Pinch for All Seasons." It goes well with both Asian and Mediterranean flavors, and worked well here. Leftovers with a fried egg make a good breakfast.
Rowena
I made this dish without the rice as a side to serve with diavolo chicken and sautéed spinach. It was delicious and I will serve it often. Used market peppers and homegrown tomatoes and a chile.
bruce
I had a dish similar to this (but without the tomato or rice) as a side dish in a restaurant in Lucca, Toscana, Italia. Both that dish in Lucca, and this recipe (including the tomato) are memorable eating experiences. I am going to stew more peppers!
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