Garlic-Rosemary Chicken Peppers

 

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• Cooking and Prep: 6 h 20 m
• Serves: 16
• No Allergens

Fun Fact:  Green and red bell peppers are actually the same variety; the red have simply been left on the vine longer to ripen and sweeten. (They're more expensive because they take longer to grow.) Mini peppers are a mutation of bell peppers that were developed in the 1990s. Each color is a different variety; they’re grown separately.

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Ingredients (9)

Main ingredients

• 1 pound mini peppers, stems sliced off and seeds removed

• 1/4 cup oil

• 1 and 1/2 teaspoons salt

• 2 teaspoons minced garlic or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 3 teaspoons rosemary

• 2 teaspoons Heaven & Earth Lemon Juice

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  Heaven & Earth Lemon Juice

• 1/2 teaspoon black pepper

• 1/2 pound baby chicken, cut into small pieces

Sommelier Suggests

• Royale Gravade Chardonnay

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  Royale Gravade Chardonnay

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Start Cooking

Prepare the Chicken Peppers

1. Prepare the marinade. In a small bowl, combine oil, salt, garlic, rosemary, lemon juice, and black pepper. Mix to combine.

2. Place a small piece of chicken inside each mini pepper. Place in a one-gallon ziplock bag.

3. Add marinade to bag. Marinate in refrigerator for six hours.

4. Preheat the grill to medium. Spray the grates very well with cooking spray. Remove the peppers from the bag (discard remaining marinade). Grill for five minutes, then flip the peppers over and grill for another four minutes.