Heinz 57 Peppers and Chicken Bake

This is a quick fix no peek recipe, juice to be served with noodles or rice. Prepare in the morning, refrigerate and bake in the evening. A nice meal for guests.You can prepare in grill bag and place in 9 X 13 pan.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 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

Directions

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.