The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 19, 2009
Tasty! I changed the quanties on some of the ingredents. Added a little more tomatoe and Italien seasonings.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 9, 2009
This is a delicious recipe! However, I didn't have any diced tomatoes, so I used roasted red peppers that I had left from a previous recipe. I sprinkled olive oil all over and baked it. It came out great! Hubby loved it. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 22, 2009
I made this for dinner tonight. I chose to use thighs that have the bone still because I think they have more flavor. I just cut around the bone a little to create a small pocket. I chopped up yellow bell pepper and sweet onion and browned it along with the italian sausage. I let my thighs marinate in garlic powder, italian seasoning, and crushed red pepper for about 30 minutes before stuffing. I used 2 cans of tomatoes with diced bell pepper and onions and let that simmer on the stove top with half of my browned sausage mixture. After it cooled a down I put the stuffed thighs in the pan and poured the tomatoes over it. I sprinkled red pepper flakes over top of it, covered, and baked! I'm excited to try it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 22, 2009
We really liked this dish. I added mozzarella cheese and used tenderized chicken breasts in lue of thighs. I will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 14, 2009
Everyone in the family loved this. I made half with spicy sausage, half with sweet for the kids. Easy swap and was able to cook together etc. Made everyone very happy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Aug. 30, 2009
REAAAALLLLY GOOD! i tried it tonight and my boyfriend loved it! def. simple enough and tastes really yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 29, 2009
Also made this a few times, and it's way too easy for how good it tastes. Tonight I poured it over steamed vegetables and voila, instant stew. it was wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 8, 2009
Have prepared this great tasting chicken recipe twice and both times it turned out great. Baked covered for half the time and then uncovered for the final cooking. Served over egg noodles the first time and over mashed potatoes the next-both were great. This is a real keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 24, 2009
This is a great tasting recipe. The pre skinned and boned thighs here in Canada have no pocket so I tied them with butcher string actually worked pretty well. Next time I might tie 2 together to get more stuffing in. Followed the recipe pretty closely and the taste was great and we'll definitely do this again.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: May 25, 2009
Really tasty and super quick to make! I made the mistake of getting thighs with the bone in and had to de-bone it, but even with the extra time spent doing that I was still done in record time. I substituted the italian sausage with Chorizo and it was awsome.. I will be making this again for sure
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Miami Beach, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.21 star rating.
Reviewed: May 19, 2009
This recipe needs alot of work! It would have been much better with boneless shinless breast instead of thighs. I think it could be made better, but just isn't worth the effort!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 18, 2009
My daughter-in-love and I made this for dinner tonight. We accomodate my son, who is on a low salt diet. Sweet Barbara makes homemade no-salt turkey sausage that worked perfectly in this recipe. We used bottled fire-roasted red peppers, added garlic and asparagus. We served it with herb roasted new potatoes and a lovely spinach salad with raisins and pinons in balsamic vinegar and my homemade Ciabatta bread. Oh yes, and red wine. This recipe is a definite keeper! Thank you!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 15, 2009
We thought this was great. I used sweet italian sausage and served with orzo. I will make this again, and again and again. Might try different sausages.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 14, 2009
I haven't actually tried this yet but I gave it 5 stars for the great ingredients. I would crumble the italian sausage and pan fry it with the onions & peppers and a little of the tomatoes then stuff the slightly cooled mixture into the boned thighs. Then pour the sauce over and bake. This way the thighs won't be overdone or the filling underdone.I'll let you know how they turn out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 15, 2009
I browned the chicken and onions on the stovetop, plus I put the extra bulk italien sausage right into the pan. Then I added the other ingrediants, covered it, and cooked it for 1 hour. Finally, I added 1/2 bag of egg noodles and chicken stock and cooked it again on the stove top until the noodles were done. A great one pot meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 12, 2009
I am horrible at deboning chicken, so I just ripped everything out and rolled the sausage into the thighs and closed it with a toothpick. Still tasted great, but I would have liked it to be a little spicier. Next time I will double the crushed red pepper, and maybe add some chilli powder.
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Cooking Level: Beginning

Home Town: Annville, Pennsylvania, USA
Living In: Enterprise, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 15, 2008
I cooked this dish tonight for my family and it came out GREAT. The favor was different from anything I have yet to try. I did adjust my recipe, I used canned tomatoes that had green chiles in it. It was SPICY the way I like most things. I will be cooking this again.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 10, 2008
I was looking for a change of pace from my usual chicken recipes and found it in this! I actually only had chicken breasts so I cut in the pockets. I also used salsa. I added mozzerella because my family eats cheese on EVERYTHING. I will be using this recipe again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: May 5, 2008
I actually enjoyed this recipe. My family did not. It's a different flavor but as I said, one I enjoyed. I did use a red pepper instead of green because I like the sweetness of the red pepper. I also used fire roasted dice tomatoes. The fire does'nt mean hot, it means more of a grilling...blackened...I will not make this again only because it's too much for one person but I did enjoy the flavor.
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Cooking Level: Expert

Living In: Imperial, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 18, 2008
These were really good. I deboned the thighs myself and used toothpicks to hold in the sausage. I browned the thighs and then tried cooking them in the oven for about 45 minutes. They still weren't cooked so I transferred them back to the saute pan and finished them on the stove in about 5 minutes. I also seasoned the peppers and onions with ground red pepper. I'll add lots more crushed red pepper next time. Great!
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