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.
Garlic-Rosemary Chicken Peppers
Recipe By Chayie Schlisselfeld
- Cooking and Prep: 6 h 20 m
- Serves: 16
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No Allergens
Ingredients (9)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Chicken Peppers
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Prepare the marinade. In a small bowl, combine oil, salt, garlic, rosemary, lemon juice, and black pepper. Mix to combine.
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Place a small piece of chicken inside each mini pepper. Place in a one-gallon ziplock bag.
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Add marinade to bag. Marinate in refrigerator for six hours.
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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.
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Replies:
I think so. But in general I think chicken is much better fresh. -
Garlic-Rosemary Chicken Peppers
can you bake it?
Can I bake it instead of grilling it? For how long?
Please
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Log in to ask a question How'd it turn out? Write a review.
-
Replies:
I think so. But in general I think chicken is much better fresh.
-
Garlic-Rosemary Chicken Peppers
can you bake it?
Can I bake it instead of grilling it? For how long?
