Indy Style

Firefighter Tim serves up Chicken Thighs and Italian Stuffed Sweet Peppers

He’s back at it in our Indy Style kitchen!

Firefighter Tim serves us a few recipes your family is sure to love:

Cast Iron Skillet Seared Chicken Thigh topped with Seared Cherry Tomatoes, Avocado and Pepper

Chicken thighs
Cherry tomatoes
Small sweet peppers
Creole seasoning
Garlic powder
Adobo seasoning
Crushed red pepper flakes
1 egg

Season the front and back of chicken thighs to taste with the salt, pepper, creole seasoning, garlic powder, and paprika. Sear both sides of chicken thighs. Place in the oven at 375 degrees for 20 minutes. In the meantime, dice cherry tomatoes, avocado, and pepper and sear them in a cast iron skillet. Add adobo seasoning, pepper, and crushed red pepper flakes to the skillet. Fry the egg separately. Take out finished chicken and rough chop it. Top it with the cherry tomato, avocado and pepper mix. Add the fried egg to the top.

Oven Roasted Italian Stuffed Sweet Peppers

1 pound browned ground Italian sausage
4-6 large sweet peppers
1 cup mini peperoni
½ pound block mozzarella
1 jar marinara sauce
Garlic powder
1 tablespoon Olive oil

Cut stems off peppers and take out seeds. Stuff peppers with mozzarella, sausage, marinara, and pepperoni until full. Coat bottom of Pyrex pan with tablespoon of olive oil. Rolls peppers in the oil. Season peppers with salt pepper, basil and garlic powder to taste. Bake Pyrex in oven at 325 for 15-20 minutes. Enjoy!