Ingredients:
1/4 cup olive oil
Two large garlic cloves, minced
1/4 cup minced basil leaves or other fresh herb of choice
Ground black pepper to taste
Eight boneless, skinless chicken thighs
Four large, flat-bottomed red bell peppers Salt

Directions:
Combine oil, garlic, basil and pepper in non-reactive dish. Add chicken thighs and marinate at least four hours.

Preheat oven to 350-degrees. Slice off tops of red bell peppers and remove seeds and veins.

Brush inside of each pepper with olive oil. Stand peppers on end in 8-inch square baking pan. Sprinkle chicken with salt, roll up thigh jelly roll style and put two thighs into each pepper. Bake in preheated oven 45 minutes or until chicken juices run clear when pierced with a fork.

Recipe makes four servings.

See also:
Taos Chicken Pasta Recipe
Tex-Mex Chicken 'n' Rice Recipe

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