Got great reviews on this recipe , made it for 30 people, no leftovers. I will say that I went to my butcher for a trimmed chuck roast. ( I needed 8 lbs )I seared ALL sides with a generous amount of salt pepper and garlic powder . After many hours on the slow cooker ( 12 for this size ) I placed most of the sauce in a container in the freezer to skim off the fat , if you get the chuck roast that is alot of fat. So this is a must in the taste. There was not one person who did not compliment me this holiday weekend, and there were lots of cooks, this recipe stood out. BTW it took an hour to shred the beef and get rid of lots of fat in the chuck roast but it did not shrink much as I anticipated in the slow cooker.

Reviewed On: Sep. 4, 2011

This recipe is fantastic. I did follow the review from MaryKlaire and added one more cup of zucchini, and I did NOT drain the zucchini. It did take 70 minutes on 325 F. I made one loaf with the crumb topping from MaryKlaire and one without . The crumb recipe , I did not add as much sugar. For one loaf I used 1/4 c. This is a MUST TRY RECIPE!!!!!!!!!!!!!!

Reviewed On: Aug. 15, 2010

I made some changes, I used ground beef and sausage, I also used the creamy tomato soup in the sauce as well as the gravy on top ( Which it needed lots of) I added onion and garlic cooked seperately and rice also cooked alone and tasted the mix before placed inside the peppers. I made adjustments at this point, ( more salt pepper, a touch of red pepper flakes) If the mix tastes good go ahead. This is when I added the Creamy tomato soup. Both to the mix and on top of the peppers. The important part to this recipe is to only boil the peppers 5 minutes or else it will break apart if overcooked. Also once the cheese is on , undo the foil for 10 minutes prior to eating it. Otherwise this recipe was awesome.

Reviewed On: May 28, 2010