Thanks for the recipe! I love bell pepper, but I just do not know how to incorporate it into many dishes. This recipe is so perfect. I followed the basic structure of the recipe with some adjustments based on reviews. I used ground chicken and added some paprika, cayenne, garlic powder, poultry seasoning, Italian seasoning, and doubled Worcestershire. I didn't have tomato soup, so I used tomato sauce diluted with chicken stock. I also topped the stuffed peppers with Monterey pepper jack cheese. It turned out great but I see how it could have been better cooked in tomato soup. I like how this recipe has infinite potential to cook with bell peppers. Thanks.

Reviewed On: Sep. 8, 2009

Like other reviewers said this recipe is more of biscuit than scone. First time I made it, I followed the recipe exactly. It was good but lacked some flavor. Second time around, I added some pesto (I just had some leftover pesto in the fridge). It turned out flavorful and delicious. Btw, I didn't want to bother cutting the dough into small pieces, so I used muffin pan.

Reviewed On: Aug. 9, 2009

I followed the recipe exactly as it's stated. 2 tbs of olive oil weren't enough to cook the chicken so I added more. I found using the juice of capers was a bit too much of sour flavor. Also, I added some chopped parsley. Other than these little nitpicks I found this recipe to be very flavorful without using excessive amount of butter. It was seriously a wonderful dish for my 1st wedding anniversary dinner with my hubby over glasses of nice white wine.

Reviewed On: Aug. 8, 2009