I made these last week and, while we liked them okay, both my DD and I thought the peppers overwhelmed the chicken filling. I'm going to mix up the filling tonight and add a finely chopped pepper to that then put it in the mini baker and bake it. Any suggestions on how hot or how long? I'm thinking I'll do them about the same as the Bruschetta dip. Then we'll try it with tortilla chips and the sour cream topping. I'm open to any suggestions and will let you know how it turns out.