This recipe is very good. My husband and I both liked it very much. I had a small problem with the cooking time, though. An hour at 400 or 425 would have been perfect but at 350 degrees the skins were too soft to restuff properly and they weren't even close to being done after an hour (when the rest of my dinner was ready to be eaten).

Reviewed On: Nov. 11, 2002

This is a very smooth and elegant palate pleaser, indeed. I made two slight changes: chopped walnuts and golden raisins. The date and cream cheese mixture with the pear halves is a combination that will leave your taste buds screaming for more. Definitely a five star recipe that I'll be making time and time again.

Reviewed On: Nov. 11, 2002

My husband is allergic to beef and pork products. That means that finding new things to do with chicken is always a plus. While searching for something other than the same ole same ole, I happened across this recipe and decided to give it a whirl. Overall, this recipe is wonderful. It not only has a good flavor but it also ends up being a very beautiful dish to look at. In fact, my husband and I almost didn't eat it because it was too pretty. If you are accustomed to spices in your food, I would recommend adding a healthy dose to this recipe. While the flavor of the chicken and peppers is tasty, for those of us that love spicy food - it needs a little something more. I used an orange pepper instead of yellow and I served it over a bed of no-yolk wide egg noodles with a splash of butter and salt. It was delicious! I'll definitely be making this one again - with LOTS of spices.

Reviewed On: Nov. 11, 2002