This is a recipe for wonderful pork-stuffed capsicums, and it's actually even better served cold than hot. A great winter meal.
What an inaccurate recipe, there is no way that these quantities will fill 8 large capsicums. 250g of mince and 1/2 a cup of rice........... i don't think so!! As for the taste, not nice until I added worstershire sauce, vegetta, and chicken stock plus garlic, what a dissapointment, will never cook this again. - 27 Sep 2012
These came out great: with some modifications. I've made them twice, both times just with red bell peppers (I prefer them) and added garlic and onions to the meat mix. Instead of just pork, I used a 1/2 beef 1/2 pork mixture. I increased the amount of feta by a bit (also by preference) and the 2nd time I was out of raisins so I used dried cranberries and they came out just as tasty. I also found it didn't fill as many peppers as the recipe indicated, so I cut off the tops of the peppers, piled the little extra on each of the tops, covered them in foil and baked them as well for anyone who wanted a bit of seconds. I left the foil on till the last 5 minutes and increased the cooking time by about 10 min to get the peppers softer. They came out great, and I will certainly be making them again with the changes. - 06 Jun 2007 (Review from Allrecipes USA and Canada)
I didn't have white wine but tried this with red and it turned out lovely! I made more than we could eat so tried freezing some for left overs but the frozen ones came out watery. - 04 Sep 2009 (Review from Allrecipes USA and Canada)