Stuffed Peppers My Way

Great Recipe! I made a few changes. I added ground beef, fresh garlic, and minced yellow onion. I also used whole peppers. A great tip for making sure your whole peppers don't fall over in the oven is to place them sitting in a muffin pan. Works great! This was the easiest and most delcious stuffed pepper recipe I have made! Thank you!

So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic, and fresh basil, parsley and chives for 5 min then added small cut up pieces of chicken breasts. Let that sautee for 15 min also adding in cut up pieces of zucchini, brocolli, carrot, and 2 tomatoes. Added the feta and stuffed my pepps with this and topped with fresh grated parmesan cheese and cooked for the extra five minutes. (I did season rice mixture w/ sea salt, pepper, and paprika for some added spice) ABSOLUTELY delicious. Great base recipe to play with.

Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes.

Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic with red onions, instead of green. I use fresh basil, when I have it. I ended up using a brown, medium grain rice since I did not have Arborio. To add extra moisture to the rice, I used a little vegetable broth. I also used a can of diced tomatoes, drained, in replace of the fresh tomato, which I also did not have at the time. I have made this at home many times, it is one of my 8 year old daughter's favorites!

Absolutely amazing!!! I made this for a dinner party of ten people and everybody loved it. I did change it a little. I used red peppers instead of green, Greek seasoning instead of Italian and added spinach to the filling. Definitely a keeper.

These were fantastic. I cut the salt in half and rubbed olive oil on the insides and outsides of the peppers before roasting.

These were great, and they were so much better than the usual stuffed peppers. I did a few things different. I added beef to half, I used yellow saffron rice, added garlic and used more feta. I also topped them with Mozzarella cheese. GREAT! I will be making these often!

This recipe was really good. There were a couple of things that I did differently--first I used a yellow and an orange pepper instead of green (I personally don't like the green ones). The time given was waaayyyy too long to cook it--I'd say halve the time. Also I added fresh garlic (as I'm garlic obsessed) and I had some pitted kalamata olives--they were really good in there! Yum!

Delicious! I used a short-grain white rice that was a lot less expensive than arborio; it worked fine.

This was excellent. I did everything exactly as the recipe called for, with the exception of a little garlic. I also reduced the tempature on the oven to 350, as 400 was too hot. I will definently make again. Thanks

This was so good! I substituted brown rice and regular onions for the risotto and green onion, based on what I had. Next time I'll omit the salt. Anyway, yum! thanks :)

Delicious! Being vegetarian never tasted so good! I did as other reviewers suggested and lightly brushed with oil before roasting; only needed 20 min. Also added mushroom, corn for color, veggie meat crumblers (will do beans next time) and a couple tablespoons of homemade tomato sauce just because it became too dry with all the extras I added. I think regular onion would work if you didn't have green and a lot of different cheeses could be used too. I doubled the recipe but will halve the salt next time. I also think any pepper would work, not just green. Great versatile recipe - thanks!!

This was good, but not great. I added some turkey mince, which I really think it needed. I think I used a bit too much rice and not enough tomatoes. I will use an extra tomato next time since it turned out a little dry and I like mine a little more "saucy" I've come back to edit this with more essential changes: one small can diced tomatoes, two fresh tomatoes, handful of mozzarella, frozen corn. Also the pepper only need about 20 min roasting time and stand them upright... I had mine upside down and they wilted and it was a pain to fill them. This is GOOD and the way I make it can stuff over half a dozen peppers!

I love stuffed peppers, but don't make them often because my kids won't eat them. However, once a year I make these with whatever peppers I've been able to coax out of my garden, and this recipe is a good one. The only problem is that the filling needs a sauce and (according to my carnivore of a husband) meat. So, I've ended up morphing this recipe to fit our tastes but thought I'd share it here in case others want to try it. I've found that using leftover meatballs and sauce from the previous night's spaghetti and meatball dinner makes these peppers a snap. I cut up the meatballs and stir in just enough sauce to hold it all together. Or, you could brown some ground beef, stir in jarred marinara sauce, and further spice it up with seasonings, onions, or whatever. Stir in the cooked rice, fill the roasted peppers, and top with cheese. I use mozzarella because my husband isn't a fan of feta. I know those are big changes, but I much prefer the roasting method to cooking the peppers in sauce or tomato soup. What's great about this recipe is that I was easily able to make it "my way," and THAT is why it gets five stars!

This is absolutely one of my favorite meals. I usually use red or yellow peppers since I don't like green. I also include about a half of a can of black beans to increase the protein. They are amazing! I've made them for several friends and my boyfriend, and everyone has loved them. I highly recommend!

Great recipe!! Followed almost exactly except I coated the peppers with olive oil like others suggested and added about 5T of tomato sauce as I thought the mixture was too dry. Excellent!

THIS WAS SO YUMMY!!!! I just used a rice pilaf, added the following ingredients: 2 cloves of garlic, chopped red and orange peppers, olives, fresh spinach, basil and mushrooms, a splash of vegetable broth & red pepper flakes for an lil' kick. I took others suggestion and lightly coated the outside of the peppers with olive oil before roasting. Turned out perfectly, my 11 year old daughter LOVED it! This is a fun and easy recipe that allows you to add ingredients to your liking/taste. THANK YOU! We will definitely be adding this to our regular dinner menu!!!!

Very good and simple. We added some shredded cheese on top. We also made it with quinoa instead of rice. Next time I will add a bit more spice and maybe other veggies. Still, this was a very yummy one.

These were the best stuffed peppers I have ever had! The addition of the feta cheese is amazing!! I did add ground beef to the mixture by browning it first, draining and then adding all of the other ingredients as instructed. I will try the vegetarian option as well as I'm sure it will be just as yummy!

I have made these twice using red peppers, and found it very delicious! I used cooked brown rice the second time and added some chopped olives (any kind). Used a better quality feta cheese the second time and it made a big difference in the taste and texture. You can add anything else you like to this dish (bits of chopped broccoli, small dices of meat/chicken/seafood, etc. and it will always be delicious. Makes a nice lunch all by themselves!

Add zucchini/onion/garlic/canned tomatoes

This was excellent and easy. Roasting the peppers first gave them wonderful flavor. I substituted basmati rice.

I love the variation of Color! The yellow, red, and orange peppers are actually better for you too! Another thing I added was V-8 juice....adds lots of flavor AND the best part is, that my family is getting lots of extra veggies in their diet without any fuss!

Delicious, delicious, delicious! My first attempt at stuffed peppers (trying to use up extra red peppers I had, so I used them instead of green), and after about 2 mouthfuls I had decided that this is one of my favourite dishes ever! I would say that the peppers only need about 15 minutes to roast initially - after 20 minutes mine had lost their shape and were difficult to stuff, as some other reviewers have mentioned. When I made them a second time, only roasting for 15 minutes, they came out much better. I also used normal onion, as I hadn't realised that "green onion" was another name for "spring onion"!!! It worked just fine. I also made some to take into work for lunch the next day (yes, they were that good!) and I reheated them in the microwave and they came out just fine. I had my stuffed pepper with some mashed potato which I thought made it into a really good, filling, tasty meal. Oh - and I used fresh basil - definitely use this if you have it, but I add it a bit later than suggested in the recipe, so the fresh taste is not lost by cooking it too long.

One of my favorite recipes! I prefer using orange or yellow peppers. Also to add variety I will sometimes add ground beef or use short grain brown rice instead.

Absoltely amazing! I recommend anyone to make this dish if they a food fetish for bell peppers! The best part is that if you want to take it up notch you can use red or yellow bell pepper to get a different flavor and to have more options.

This recipe was Delicious with great portions, easy prep and easy time just overall great and the taste is just unbelievable. My cousin is a vegetarian so I was searching for veg. recipes and came across this and wow personally I am not but it really doesn't matter because this is just scrumptious you have to try it once. Thanks for sharing.

This is delicious! I had a taste of the rice (I made this for lunch tomorrow) and it was heavenly. I made two substitutions since that was what I had at hand, I used brown rice and cottage cheese. Followed the recipe with everything else, this will be added to my lunch rooster!

I was looking for a good stuffed pepper recipe to try and came across this one; and let me say I am so glad I did. This recipe is great! I have made this on so many occasions that I no longer even need the recipe. I try and keep most of the ingredients on hand so if I need to make a quick dinner I can. The only change I've made is to add some garlic in when cooking up the green onions and spices. All of my family and friends ask me to make this for them all the time. The presentation of this can be beautiful. I have served the peppers on top of garlic mashed potatoes and garnished with asparagus spears in a circle around the edge of the plate. This recipe is De-LISH!!!

I thought this was outstanding(!), and not bland at all as others noted. I spritzed my peppers with olive oil before roasting, as someone else suggested, and roasted only 15 minutes (would have been extremely mushy otherwise!). I used only 1/2 tsp. salt (1 tsp. sounded like a lot!), and was SO glad I cut down the amount. I used 1/8 tsp. pepper. I didn't need to put them back in the oven because simply stirring it all together melted the cheese. Note that you could use regular rice instead of Arborio - there wasn't much difference. Thanks so much for the recipe!

Delicious!! I start with 1 clove of chopped garlic in the olive oil and cook about 30 seconds then add the onion. I also chop up the tops of the peppers that I removed (of course removing the stems first) and add them in with the onion. I use fresh basil just because I love it. Instead of fresh tomatoes, I used a can of Delmonte diced tomatoes with garlic and oregano draining off the liquid. I also lightly spray the outside of the peppers (I use orange peppers because I don't care for green peppers) with olive oil from my Misto just before the roasting step and finally, I add a bit of chopped fresh parsley to the tops of the stuffed peppers just before their final baking. A very easy quick dinner or side dish (depending on your appetitie) Thanks Sandy!

I love these. My vegetarian and non vegetarian family love these. I have even made the rice filling as a greek type side dish. Amazing.

Made pretty much as is..just much less salt. Whole family loved it.

Made it with red peppers and quinoa instead of rice. Added a little tomato sauce. Used a little ramp (like leek) with the spring onion. Really good!

It was very good - everyone enjoyed their pepper! Definitely blanch the peppers first for better texture.

Yummy! I can't eat tomato so used spinach and feta instead. Only problem I had was, my peppers roasted down into little flat, saggy things even though I took them out sooner than called for. I sort of piled the rice on top anyway, and they taste great, but next time I'll definitely roast them for a much shorter time. Planning on stuffing them with rice and beans next!

Ohh so good! I added 2 cloves of garlic with the green onions when I sauted them. I used short-grain rice. I will be making these often. Update: I have been making these often. I've also tried adding a half a can of crab to the rice in the pan, and it tastes good. I will try adding mushrooms to the green onions in the pan next time.

This is a very tasty way to dress up bell peppers. I did not have any arborio rice so I used short grain rice. I used minced red onions instead of green onions, fresh garlic, fresh basil and italian seasonings. I used hawaiian sea salt and black pepper to season the 3 green bell peppers, then lightly drizzled a little olive oil over it before roasting them for 25 mins. They were roasted perfectly. I sauteed the red onion, garlic in olive oil and added some fresh basil. I added the cooked rice, broke it up in the pan, added a little more sea salt and black pepper, and then one roma tomato, diced up. I opted to use parmesan reggiano instead of feta (personal perference). I mixed the rice with the cheese, then stuffed the bell peppers, added more cheese on top and put them back into the oven for 5 minutes. I turned off the oven and let it sit a while. Right before serving I sprinkled some fresh minced italian flat leaf parsley for added color. The bell peppers were roasted perfectly. They are easy to pick up with a fork and soft. I love the stuffing mixture mixed with the parmesan cheese. It gave a nice flavor to the rice and bell peppers. There was nothing overpowering in the flavors and we all loved this! A definite repeat again. It served as a great side dish along with the meatloaf I made tonight!

The feta added a delicious touch. Will make again!

LOVE, LOVE, LOVE! We will definitely make these again and will enjoy trying variations. I definitely preferred this version of roasting the peppers rather than my other recipe of parboiling them. I added chorizo for some meat, and will likely add spinach next time.

Loved this recipe. Made it just as it was written. I think the stuffing is just as good without the feta as it is with it.

This was delicious made according to the recipe. I think another time, rather than add meat as some have suggested, I might add nuts -- pignoli or chopped walnuts -- to give it a bit more character.

Made them with red peppers. Great flavor! Tastes so good. Feta really adds to the overall taste!

Excellent and quick! I added in fresh mushrooms.

This recipe is EXCELLENT...I used brown rice & didn't cut the peppers in half, but just the tops off , inverted them & roasted them for only 20 mins as I don't like peppers overcooked.I also sprinkled a pinch of parmesan on top before putting them back in the oven. I used red,green,yellow & orange peppers for a dinner party last Sat night & it looked oh so festive......received many compliments & have made them a regular on my menu....Bon Apetit! P.S. My meat-loving husband prefers these with lean ground beef,fried separately & folded in before baking.

These turned out great...nice healthy and colourful side dish! I used basmati instead of arborio, cooked in veggie stock. Was out of green onions, so sauteed some yellow onion and also threw in some mushrooms that needed using up. Stuffed both a yellow and orange pepper as they were the only ones in my fridge. Threw in some fresh parsley at the very end for more colour...yummy!

This was surprisingly tasty. Unlike a lot of recipes where you have to adjust the seasoning, this one seemed to get it right. I pretty much followed the recipe, with a few minor changes: used brown rice instead of Arborio and cooked in vegetable broth. With the peppers, I flipped them over about half way through cooking--otherwise, I think they would have gotten too dark. I didn't measure the feta cheese, just threw it in and probably used more than a half cup. I think I perhaps cut back on the salt. Would make again.

A yummy recipe and a great find. I substituted canned diced tomatoes since fresh tomatoes were out of season. The result was a bit too salty since the canned tomatoes had salt in them. I expect it would have been just right if I omitted the added salt specified in the recipe.

Loved these and they have been a huge hit with my family as well! Made these for my mom and sister-they loved! Husband and kids loved them as well! I also added meat. Half and half mixture of italian sausage and hamburger and mixed in at the end with other ingredients before stuffing. YUM!!!

Easy to make and it tastes great!

Best recipe so far. I substituted 1/2 onion instead of the green onions (college budgeting/availability), one small can (14 oz.?) of Italian seasoned diced tomatoes, and added 1 teaspoon of red pepper (sounds like a lot, but even those who don't like much heat liked the change). Also, I use a bit more rice and a bit less water since the stuffing can bit a tad liquidy, especially if doubling the recipe.

I am 33 and never had stuffed pepper before. I decided to try this recipe because it looked easy enough and I was looking for something meatless. They were excellent! Even my picky kids tried them. Also I found them very filling - a nice side salad is really all you need to round out the meal. This will be my go-to stuffed pepper recipe.

This was really delicious and flavorful. Only change I made was to use brown rice which I had as leftovers. I personally like the brown rice better since its more substancial than rice and makes this dish go from side to main. It also took relatively short to put together.

These were really good. My husband loved them! The only changes I made was used 1 cup of broth instead of water and skipped the salt due to the broth.

Made as directed except I used brown rice. My children and husband loved it. The feta definitely adds to the taste. Without it, it would boarder on bland.

I loved this! The best thing (other than the taste) is the adaptability of this recipe. I used chicken broth instead of water. I used instant brown rice, regular onion instead of green onion and I added a piece of swiss cheese to top. I used these ingredients because I had them on hand. Thank you, Sandy.

So good. It seemed like after the flavors had some time to meld it was even better. Used brown rice and yellow tomatoes. Loved the feta!

Really good, and really easy! I forgot to buy feta and fresh tomato, so had to use parm and a bit of canned, but it still all worked out. Loved the roasted peppers. My one quibble is that there's not much protein; next time I'll either add white beans, double the recipe or both. Thanks so much!

I fixed this for the first time this evening. I followed the recipe as written with one exception. I forgot to add the feta to the rice mixture before stuffing the peppers so I just crumbled the cheese on top before putting it back in the oven for 5 min. This was a fast and DELICIOUS dish. My family gave this a thumbs up.

Fantastic! I did not substitute ingredients. I can see myself using the filling for other Italian/Greek dishes too! I've recently gone vegetarian, and I know I will make this again and again instead of meat.

Love this recipe!!!...boyfriend is on a Daniel fast and i made this without any dairy or meat and he and I loved it...def making this again and again and with some meat once he's done

This was pretty good. I added some minced garlic to it. The Italian seasoning was way way too salty, though. Any suggestions for next time? I definitely want to try this again.

15 minutes is plenty to bake the peppers before filling. I also added black olives and used diced canned tomato instead of fresh. Fabulous! And beautiful with red peppers, looks very nice for company.

Excellent! I added fresh minced garlic, and used oregano instead of italian seasoning because that's what I had on hand.

Very good!

A wonderful recipe! I've made this several times and it is easy and delicious! Thanks!

I don't really like peppers as a general rule, but I made this recipe for my husband to use up a wealth of peppers from the garden. The feta cheese caught my eye and it was a welcome addition. He really enjoyed this recipe and I'll definitely make it again. I just ate the filling and it was delicious.

Definitely need more flavor. Add some mushrooms, garlic and maybe even some cayenne pepper. Otherwise it's a little blah. Cooking time for the peppers is WAY overstated. Only need about 20 minutes at the most.

This is now my favorite stuffed pepper recipe. I make 2 changes - I use red and yellow peppers, and I substitute the rice with quinoa - you get your protein, and it goes from being a side dish to the main course.

not a lot of taste to this recipe...will probably try it again, but will add much more spices!

It sounded bland, so we added a few more things: chopped, sauteed mushrooms, onion, ground chicken, thyme, and garlic. The cheese binds everything-Excellent!

My family likes this dish a lot. I made it twice, the first time as stated and the second with some seasoned ground beef. A definite do over. The peppers cook up perfectly and are so tasty.

These were very good, but 400 degrees for the peppers was too hot for my particular oven. I only kept them in there for about 17 minutes and they tops were burnt, so I'll try 350 next time. Delicious combination! I also used fresh basil, like several other reviewers, and added chicken. I used mozz. cheese instead of feta. Great recipe!

Good basic meatless stuffed peppers (especially for a Friday during Lent). I left out the feta (forgot about it) but didn't miss it during dinner. I also used red, orange, green, and yellow bell peppers. The colors were very nice for presentation. (Leftovers were good as well.)

This turned out good but I think next time I will add some tomato sauce for the top of it and change the feata cheese to mozzarella because the feata is so salty..It was very easy and followed it exactly so was quite pleased with it.

This was my first attempt at stuffed peppers and I couldn't be more pleased with them. Not only were they super easy to prepare but they were absolutely delicious! I substituted brown rice, parmesan cheese and diced canned tomatoes only because thats what I had on hand. This is one of those recipes that you can really improvise with whatever is in your pantry or fridge.

Great recipe. I recommend using red bell peppers and tomato-basil feta cheese to add more flavor.

Great flavor! I actually used ground turkey in place of the rice in order to cut carbs, but otherwise followed recipe exactly as written.

Very easy vegetarian meal. We doubled it and used leftover rice, red bell peppers, and added garlic with the onions, omitted salt with seasoning (rice was salted). Feta added a delicous warmth. Boyfriend added crispy bacon to 1/2 of the mix. Highly recommend if you live with a meat-eater as is easy to adapt.

Oh my goodness!!! This was a fantastic spin on stuffed peppers. My Boyfriend was slightly skeptical because he loves his peppers with meat. He (and his mother & friends who stopped by), absolutely loved this meal. The only thing I added was a dollop of tomato paste. I even use the Arborio filling as a side to meals!!! Thank You!!

This was a great tasting healthy meal with few ingredients, yet packed with flavor! I did not have Italian seasoning so I used an Italian salad dressing mix and it came out tasting great. Other modifications, I used chicken stock instead of water, red instead of green onions and regular rice instead of arborio.

I did completely different stuffing, but I did cut/roast them like this. The roasting was perfect, especially since I'm not a fan of peppers due to their bitterness (the roasting took that away completely). Excellent - I'll do them this way everytime, no matter what's inside!

Really good!! I think I made them a bit different: ground beef w/taco sauce, made my own mex rice, added onions.

Red Peppers are a must. This dish could easily be a meal as the Arborio rice is so thick. But the flavor is delicious.

My husband and I gave up meat for lent, at first it was hard to cook strictly vegetarian, but recipes like this one are changing my mind everyday. This was awesome. Very flavorful. I didn't have Italian seasoning, so I added parsley and garlic powder, i also threw in the stuffing a few sun dried tomatoes and a roasted red pepper chopped. I brought them to lunch at work with mixed veggies, and before i finished a few of my colleagues were begging for this recipe! Good job, Sandy!

So yummy!

My two problems when I made this were: 1. I didn't have nearly enough rice/onion/tomato filling for four halves of pepper. 2. It tastes like generic Italian. The feta and basil take over and it's just kind of boring. *The peppers for me came out a little brown looking from the roasting. Next time I make stuffed peppers I'm brushing the bottoms of the halves with olive oil.

One of my favorite AR recipes. I grew up on the tomato/cheddar cheese and hamburger stuffed peppers, and finding this recipe was a welcomed change. I can't praise this one enough - thank you for allowing us to share in your recipe!

Wow! These were fabulous! I wasn't quite sure what to expect and ended up loving them. I used red peppers (leave the stem on to help keep their shape) and had to do half of them without the feta because of my husband's dietary restrictions and he thought they were good as well. But the feta ... oh-h-h-h... it's wonderful.

I really like this recipe! It is delicious and nutritious. However, I alter the original recipe slightly. I never use feta cheese. I use regular white onions instead of green onions and I use white rice instead of Arborio rice.

YUMMY! This was my first attempt at stuffed peppers and it was surprisingly easy and delicious. I didn't have any Italian seasoning so I threw in some oregano, garlic and extra basil. After I added the rice to the tomato mixture it seemed sticky so I added some milk to make it creamier. Also, I used one green pepper and one red pepper - hands down the red pepper was better. Great recipe, can't wait to make again!

These are good! I omitted the cheese because I don't eat it and used panko (bread crumbs) instead. I also added corn and zucchini. Yummy!

I LOVE this recipe! This is the perfect, basic, vegetarian stuffed pepper recipe. Alterations and options are endless. As is the recipe is amazing. I love that it is easily altered. Because of this recipe I make stuffed peppers at least twice a month (now I wrap them in tin foil and put them on the grill because it's warmer out). I love green peppers, but the red and orange are more nutritious so I like to switch up what color peppers I am using. Sometimes I grab one of each color. The filling is easily to switch up. You can add spinach, corn, black beans, really whatever you have on hand. Also, I love the name! It makes me think of Frank Sinatra :)

This was great, my husband loved it. I changed it a little bit by using red peppers. Instead of using a fresh tomato I used a 14 oz. can of petite cut, diced tomatoes (drained). I also added chopped fresh garlic when I sauted the onion and seasonings. After I put the mixture in the peppers I sprinkled with fresh chopped cilantro. The addition of the tomatoes made more rice mixture so we had 4 stuffed peppers.

I loved these! Great flavor, something a little unique. I followed recipe exactly except sprinkled some romano/parm cheese on top and broiled for a few minutes at the end. I will probably cut back on pepper roasting time in the future, as they were plenty done by 25 minutes. Thanks for the great recipe!

Great vegetarian recipe. I've sauteed crumbled extra firm tofu with the vegetables and seasonings to up the protein value and it was still wonderful.

Great simple recipe, and great for last-minute dinner parties. It's also a great recipe to experiment with. I tried adding difference veggies, like yellow bell peppers or mushrooms to the stuffing and it was delicious!

This recipe is good enough to make me turn vegetarian! Great way to use up extra peppers. I've made them for parties a couple of times and they're always a hit. I've tried adding additional ingredients on different occasions to jazz them up and try something new: chickpeas, black beans, spinach, minced garlic, corn, and water chestnuts make great additions (separately). I also tend to use whatever rice I have in the pantry (usually brown rice) to avoid making a special trip for arborio rice and it turns out just as tasty. I also cut down on the salt - it's so flavorful on its own, you don't need it.

This is a wonderful recipe! My picky hubby already has this on the "let's make it every week" list.