Stuffed Chicken Thighs with Stuffed Capsicums

Submitted by Carly Fitzgerald

Stuffed Chicken Thighs with Stuffed Capsicums

No ratings yet
Serving: 4
Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes


  • 4 Chicken Thighs
  • 4 Rashes of Bacon
  • 4 Feta Cheese
  • Baby Spinach
  • Avocado
  • Sun-dried Tomatoes
  • Pepper
  • Dried Sage
  • Onion Powder
  • Garlic Powder
  • Dried Thyme
  • White Wine
  • Cooking Twine
  • Stuffed Capsicums
  • 4 Small Capsicums
  • 3/4 cup of Rice (partially boiled)
  • 1 cup of Pumpkin (cut in small cubes and partially boiled)
  • Sun-dried Tomatoes
  • Chorizo
  • 150g of Feta (cut in cubes)
  • 1/4 cup of Grated Cheese
  • 2 Cloves of Crushed Garlic
  • Red Onion (diced)
  • 3 teaspoons of Basil Pesto
  • Gravy Powder



  • Open up the chicken thighs and lay flat on a chopping board
  • Layer spinach, a slice of feta cheese, a few sun-dried tomatoes, a couple of slices of avocado
  • Sprinkle with pepper, dried thyme, dried sage, onion powder & garlic powder.
  • Roll up the thighs
  • Wrap with the bacon rashes
  • Tie with cooking twine.
  • Put in the slow cooker
  • Pour a splash of wine on each one.
  • Cook on low for 2 hours.


  • Wash the capsicums
  • Cut around the tops of the capsicums and remove the seeds.
  • Combine all the ingredients in a bowl and mix together
  • Stuff the mixture into the capsicum.
  • Add to the slow cooker with the stuffed chicken thighs
  • Baste the capsicums and the thighs with the juices in the slow cooker
  • Cook on low for a further 2 hours.


  • Add some of the juices from the slow cooker along with some boiling water and gravy powder in a saucepan and stir until the gravy has thickened.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top