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“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.”

Ingredients Nutrition


  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.

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