1/4 cup olive oil
2 large garlic cloves, minced
1/4 cup minced basil leaves or other fresh herb of choice
Ground black pepper to taste
8 boneless, skinless chicken thighs
4 large, flat-bottomed red bell peppers
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 4 servings.
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