Reviewed: Feb. 4, 2009

As written, this recipe is a 1, 8 hours was WAY too long, the peppers came out mushy. Instead of 8 hours, 2-3 hours is perfect, that way the peppers are still firm.

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18 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 19, 2008

I omitted the cheese on this dish to make a vegan/vegetarian, gluten free and dairy free potluck lunch dish. It was so yummy and the aroma whilst it was cooking was heavenly. Totally drool-worthy, thank you so much for a recipe that caters to a mixture of different dietary needs.

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13 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Aug. 9, 2007

I put the mixture directly into the slow-cooker & then when i stuffed the peppers right before serving and baked them for 20 min. (350) Served them at a birthday party, everyone liked it. =o)

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9 users found this review helpful