Bell Pepper Stuffed Chicken Thigh -Samuel

Stuffing meat! It's another way to innovate in preparing meat, and it's so incredibly versatile. You can stuff if with some veggies, rice, fruit, and even other meats!

Here's an incredibly simple one with roasted red peppers. :)

Roast Pepper Stuffed Chicken Thigh
# of servings:  1 per thigh
Cost: ~$3
Time Spent: ~1 hour
Ingredients:

• 3 Chicken Legs/Thighs
• 1 Bell Pepper
• Small bunch fresh flat leaf parsley
• 2 thinly-sliced Cloves Garlic
• 1 Lemon (for zest)
• -optional- De-glaze of your choice (white wine, balsamic/sherry vinegar, stock, etc)

Directions:

1. Heat oven to 425 and put in your roast pepper and roast for at least 15 minutes, turning as needed. Then leave to cool in the refrigerator for 10 minutes so it's easier to peel, then peel off all the skin. You CAN do this beforehand, but if you're doing this recipe now, do not turn off the oven, instead drop it to 400.

2. While the peppers cool, remove the bone from your chicken leg or thigh. You can do this by cutting around the bone and removing as much meat as you can from the bone while keeping the entire thing whole. If you've never done this before, start out with a thigh, because it's much easier.

3. Season the thigh/leg with salt and pepper, and then fill with roast red pepper strips, few slices garlic, parsley, and your lemon zest.

Try with different things. This one is some leftover squash risotto. :)

4. Roll and seal with toothpicks so they don't break open. Then sear them off with a nice hot pan to a beautiful color.

5. After they're seared, put in the oven for a good 10-15 minutes, turning as needed. Check by poking the meat and seeing if the juices run red, or if you're unsure, just slice through the thickest part of it.

All done! Feel free to de-glaze the pan with your favorite vinegar, spirit/wine, or stock. Wait at least 10 minutes to slice them and make sure to slice them thickly enough or they'll get cold fast. Happy eating. :)