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What's the opinion on this beer "style?"

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In what sense? It's not a style in the BJCP sense that we can make them at home (assuming you're not a monk. I'm not.), but a designation. Anyway, I like them. I usually try to make an abbey beer or two in the summer when it's warm enough to let the temperature free rise.

Ya that's what I was getting at. Do they taste good, can they be classified at all under BJCP, anyone have a good recipe?

Check out section 18 of the bjcp guidelines.

You generally want to keep the grainbill simple. My dubbel is just pilsner malt, a bit of carapils and D2 Candi sugar. Ferment it with an authentic Belgian abbey/trappist yeast.

The book Brew Like A Monk has a lot of good info