Heinz 57 Peppers And Chicken Bake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 12 chicken thighs or 12 chicken breasts
• 6 green peppers, cored, seeded and cut in quarters
• 2 orange baby bell peppers, split
• 2 red baby bell peppers, split
• 2 yellow baby bell peppers, split
• 6 -8 stalks fresh celery, cut in small diced pieces, include the leaves
• 1 tablespoon thyme
• 2/3 cup heinz 57 steak sauce
• 1/3 cup worcestershire sauce
• 1/4 cup lemon juice
• 1/4 cup margarine
• 1/2 cup brown sugar, packed
• 1 teaspoon paprika
• pam cooking spray

Recipe

• 1 spray a 9 x 13 pan with pam.
• 2 lay green pepper quarters with cup side up.
• 3 put diced celery in each pepper quarter.
• 4 sprinkle each quarter with thyme.
• 5 in mixing bowl add heinz 57 sauce, worcestershire sauce, lemon juice, brown sugar and margarine. mix well.you can heat and mix. i do to make sure the flavors mix.
• 6 place split baby peppers in between the green peppers.
• 7 place chicken pieces over each pepper quarter.
• 8 spoon sauce mixture over chicken pieces.
• 9 sprinkle paprika over chicken.
• 10 note: you may add 1/8 tsp cayenne pepper to the sauce mixture if you like it hot! this is optional!
• 11 cover or foil the top. refrigerate or bake at 400* for 40 minutes. allow extra time if refrigerated about 10 more minutes.
• 12 i have added the brown sugar because it gives a extra tangy sweetness to the dish and everyone raves about it. the baby peppers are sweet and add color and a little more flavor. you may use splenda brown sugar blend if desired.
• 13 lift out with spatula to individual plates.