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.
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-worth...