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Stuffed Chicken Thighs with Stuffed Capsicums
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Serving:
4
Prep Time
40
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
40
minutes
mins
Ingredients
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
Instructions
Thighs
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.
Capsicums
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.
Gravy
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.
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