Four-pepper Baked Chicken

Mickey Strang of McKinleyville, California, has been a frequent Sunset contributor since 1946. Healthful cooking is not a fad to her. "Once you pass 60, how you've eaten shows up more and more in how good you feel," she says. "My husband and I eat fairly low-fat; I think that's one reason we're as spry and energetic as we are."


Makes 4 servings

Recipe from


Nutritional Information

Calories 514
Caloriesfromfat 25 %
Protein 37 g
Fat 14 g
Satfat 5.6 g
Carbohydrate 58 g
Fiber 2.9 g
Sodium 462 mg
Cholesterol 138 mg


1 each red, green, and yellow bell pepper (1 1/4 lb. total)
8 boneless, skinless chicken thighs (1 1/4 lb.), fat trimmed
1 can (7 oz.) whole green chilies, cut lengthwise into 8 equal pieces
1 cup reduced-fat sour cream
1 teaspoon cornstarch
3 to 4 cups hot cooked rice
Salt and pepper


1. Preheat oven to 475°. Stem and seed bell peppers and thinly slice lengthwise. Place in a 9- by 13-inch baking dish and bake until tinged brown, about 15 minutes.

2. Meanwhile, trim fat from chicken, fold together the halves of each thigh to make a neat bundle, then wrap each with a chili piece.

3. Place chicken bundles on top of bell peppers; bake for 15 minutes. Smoothly blend sour cream with cornstarch and spoon over bundles. Continue to bake until chicken is no longer pink in center (cut to test), about 8 minutes.

4. Broil chicken 3 inches from heat until sour cream is speckled brown, about 2 minutes. Lift chicken and vegetables to a platter or to 4 individual plates; pour pan juices into a small pitcher. Serve chicken with hot cooked rice and pan juices. Season to taste with salt and pepper.

Mickey Strang, McKinleyville, California,


January 1997
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