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16 servings, 1/2 cup each
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Substitute yellow peppers for the green peppers, and/or zucchini for the yellow squash.
The peppers and squash team up to provide a good source of vitamin C in this stuffing side dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this for Thanksgiving. It was delicious! I changed the recipe just a bit. I used 4 squash (2 yellow and 2 zucchini) and only 1 bell pepper. I also just used the 5 cheese blend (not touch of Philadelphia). I didn't add any liquid like the previous reviewer, and didn't think it was too dry at all (just remember that you don't drain your tomatoes - use liquid in can). Yummy!!!
This turned out surprisingly good. The only change I made was to add a little chicken broth to the dish before baking it because it looked a little dry. It turned out great!