3 pieces boneless skinless chicken thighs (approximately 3/4 lb)
1/4 cup hot sauce – such as Franks (alternate: piri piri sauce)
1/8 cup butter, melted
1 ts horseradish (optional: to make it more hot)
1/2 ts House of Q Peppered Bovine
1/2 cup blue cheese, crumbled
1/2 red onion, finely diced
2 poblano or bell peppers
On a cutting board, slice, dice and rough mince the chicken and place in a bowl. Add the hot sauce and melted butter. Add the optional horseradish if you want a hotter chicken dish. Let marinade in a fridge for an hour or more.
Remove from the fridge and add the House of Q Peppered Bovine (or salt and pepper), blue cheese and red onion. Stir to mix evenly. Prepare the peppers by opening one side, cutting off the top or cutting in half lengthwise. Remove the seeds and fill with the chicken mixture.
Grill indirectly or oven roast in a pan at medium heat for approximately 20-40 minutes (depends on the size of the peppers) or until the meat reaches 165 F.