Stuffed Chicken Thighs with Stuffed Capsicums

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September 26, 2014

Stuffed Chicken Thighs with Stuffed Capsicums 0 0 5 0
  • Prep: 40 mins
  • Cook: 4 hrs
  • 40 mins

    4 hrs

    4 hrs 40 mins

  • Yields: 4


4 Chicken Thighs

4 Rashes of Bacon

4 Feta Cheese

Baby Spinach


Sun-dried Tomatoes


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


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



1Open up the chicken thighs and lay flat on a chopping board

2Layer spinach, a slice of feta cheese, a few sun-dried tomatoes, a couple of slices of avocado

3Sprinkle with pepper, dried thyme, dried sage, onion powder & garlic powder.

4Roll up the thighs

5Wrap with the bacon rashes

6Tie with cooking twine.

7Put in the slow cooker

8Pour a splash of wine on each one.

9Cook on low for 2 hours.


1Wash the capsicums

2Cut around the tops of the capsicums and remove the seeds.

3Combine all the ingredients in a bowl and mix together

4Stuff the mixture into the capsicum.

5Add to the slow cooker with the stuffed chicken thighs

6Baste the capsicums and the thighs with the juices in the slow cooker

7Cook on low for a further 2 hours.


1Add 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.

Submitted by Carly Fitzgerald


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