13 Reviews of Italian Rolled Peppers With Mushrooms and Ricotta

From: Marshallx5

On Mar 23, 2005

This was a great recipe for something different from the same old stuffed peppers. My husband likes meat with his meals so I added Italian sausage, onions and garlic to the filling. I chopped up the sausage into small chunks. It was really really good.

From: Sackville

On Jan 19, 2005

These were so delish! I actually cheated a bit and added a spoonful of chopped chipotle peppers in sauce instead of the dijon mustard but I'm sure the mustard is equally wonderful. I served them as a main alongside a bowl of soup.

From: MEAN CHEF

On Feb 2, 2005

I made these exactly per the recipe. We used one red, one yellow and one orange pepper. Use a wooden skewer to hold them together and loaded the tops with parmesan. They are great, filling and very easy to make. A good vegetarian meal

From: *Shelly*

On Jan 31, 2005

These were wonderful. The filling has a great flavor with the mustard and the mushrooms. I adore roasted peppers on their own but add that stuffing and some cheese broiled on top and YUM! Definitely filling enough to make a lovely vegetarian lunch or dinner or would be a great side to any meat. We mixed the colors of the peppers — so we got to try half of a yellow, orange and red pepper — the flavor doesn't vary in my opinion but it sure looks pretty.

From: Bobtail

On May 22, 2005

This was very good! I thought skinning the peppers was a bit tedious, but I think it was my inexperience with the procedure. Of course, when I got to the last pepper, the skin just fell away! LOL! I chopped up onions and the tops of the peppers and added them into the saute mixture also, along with a generous amount of garlic powder. This is wonderful meatless recipe, however, I would not hesitate to add sausage or chicken if I had to have meat! Thanks!

From: AKillian24

On Jan 8, 2008

I had saved this recipe several month ago for a time when peppers went of the 10 for $10 sale at my grocer and WOW am I glad I did. I used a yellow pepper which had an amazing sweet taste to it. To make this dish WW friendly, I subbed the romano with Veggie Parm and used FF Ricotta. I added a couple tsps of fresh herbs for kick. I'm not coordinated enough to use toothpicks, so I just tied them up with kitchen string. Fantastic taste... a great side to a soup for an easy dinner.

From: bobo3039

On Apr 16, 2007

Although a little salty for my tastes, these were very good. The sweetness of the pepper and the lovely soft flavors of the cheeses were perfect together.

From: Kristiina

On Jan 23, 2008

This is a great recipe, I loved it! Thank you for posting!

From: newspapergal

On Feb 22, 2005

I thought I would love this recipe based on the ingredients & the lovely photos, but I came away really disappointed. The instructions are very clear & I followed the recipe exactly, using 2 green, a yellow & a red pepper. I just felt the peppers were really, really bland. Needed some garlic or onion or something else in the filling. I'm sorry, but this just isn't one I'll try again.

From: eatrealfood

On Apr 11, 2009

made this again recently and we really liked it. i used part-skim ricotta and cremini mushrooms. served with a green salad, it made for a nice healthy supper