Great recipe, but be sure to double it: Only makes about 10 good sized muffins. After doubling, I added 1 cup quick oats for a little extra texture and nutrition. Also, no need to double the crumb topping. Single recipe easily tops a double batch of muffins with about one rounded tsp per muffin. Too much topping is probably why some reviewers have ended up with a 'sticky' muffin. Mine were perfect. Will make these again soon.

Reviewed On: Jan. 30, 2008

I thought this was a great dish. As suggested by others, I seasoned my pork butt boneless chops well and browned them first. I never add onions to a slow cooker, as I find the long cooking time makes changes and strengthens their flavour to the point that it overwhelms the food. I added one T cornstarch at the beginning and needed a second to thicken the gravy at the end. We made paninis with the leftover, adding some purple onion and mozzerella, then used the left over sauce for dipping. Two great meals, very little trouble. Thanks for the recipe. I will definately make this again.

Reviewed On: Jan. 21, 2008

My family all enjoyed this. I found the mixed ingredients looked a bit dry and uninviting, so added the better part of a can of Heinz tomato soup to moisten and flavou - I think this was an important addition as it held it all together. I also added about a tsp of cumin instead of just a pinch. My kids usually only like peppers raw on a veggie plate or in Greek Salad, so this was a victory. The 10 min. soak in boiling water nicely prepared the peppers for a quick baking, but they were still firm enough to stuff. I will try stuffing them with Spanish Rice on another occasion. Thanks for the inspiration!

Reviewed On: Dec. 3, 2007