Wednesday, March 8, 2017

Smoky Chicken Stuffed Peppers

All Photo Credits Michelle Sargent
Quick Easy and Freezable

I came up with this recipe over the weekend after cooking up a family pack of chicken thighs. Not to mention that green peppers were on sale.

Taking advantage of sales on meat and produce is a great way to stock your freezer. And by stocking your freezer you will have less time cooking and more time spent with your family.

Chicken Thigh Family Pack

Chicken thighs happen to be the best tasting part of the chicken. A dark meat, the chicken thigh is also the most inexpensive way to purchase bulk chicken.


  • Cut off any excess skin and fat
  • Always wash each piece in cold water
  • Once placed on your roasting pan season the skin




Skin Seasoning

  • Lemon Pepper
  • Garlic Powder
  • Rosemary (optional)
  • Ground Turmeric
  • Dried Tarragon
Note:  Any of your favorite seasonings will do as each person has different tastes in their spices. 

Once you have spiced up the chicken thighs place them in a 350 degree oven for 40 minutes.  Check them after 30 minutes as cooking time can vary.

NOTE:  If you use a dark colored baking pan the cooking time can be shorter as the oven heat will be absorbed by the pan. A lighter colored baking pan may take a little longer as the heat is not absorbed as much. 

How to make the Stuffing

Okay, now that your chicken thighs have been cooked and cooled completely (you don't want to get burned) you will need to:

  • Remove the skin and discard
  • Remove the chicken from the bone
  • Cut the chicken into small pieces
  • Cook 2 Hot Italian Sausages (skin removed) (optional)
My family pack had 8 chicken thighs and I cooked all of them. Some family packs carry 6 thighs instead of 8 thighs. 

Once you have your chicken cut up (Yield of 3 cups) place it all into a mixing bowl. This recipe will yield 9 stuffed Green Peppers.
  • Add the cooked Hot Italian Sausage
  • 2 10 oz Cans Diced tomatoes w/chilis
  • 1 small can diced Jalapenos
  • 1/2 Cup Brown Rice
  • Mushrooms (optional)
  • Garlic Powder
  • Cumin
  • Lemon Pepper
  • Pour the drippings from the chicken into the stuffing for added taste
  • NO SALT IS NEEDED AS ALL THE SALT YOU NEED IS IN THE TOMATOES
This may also be a good time to check your refrigerator for any whole tomatoes that need to be cut up before they spoil and any other left over items you think might be good in the stuffing. I even put in some white beans that I had cooked in chicken stock.

1. Mix thoroughly 
2. Cut off the tops of your Green Peppers and clean out all the seeds. 
3. Put the stuffing inside the amount of green peppers you want to cook.
4. Using 1 10 ounce can of Red Enchilada Sauce pour over your stuffed peppers. 

Bake at 350 degrees for 30 minutes or until the peppers are soft and the stuffing is steaming. 

Serve with a salad and some fruit. 

Freeze the Stuffing

If you have no plans on making 9 stuffed peppers just make the amount of stuffed peppers you need for your meal.  The stuffing (without the green peppers) is freezable and can be used at a later time for another meal.  

This stuffing mix can be simply heated up and poured over a bed of steamed vegetables, rice or mashed potatoes.






2 comments:

  1. Replies
    1. It is and the best part is you cook the amount of stuffed peppers you want and freeze the rest of the stuffing. I am proud of this recipe.

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