Jerk Chicken And Stuffed Mini Bell Peppers

15 ingredients
4 steps

Ingredients

  • 1/3 cup green onion, sliced (divided)
  • 1/3 cup shallot, chopped (divided)
  • 1 tablespoon brown sugar
  • 3 tablespoons fresh lime juice, divided
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground allspice
  • 4 garlic cloves
  • 1 large serrano chili, stemmed
  • 8 skinless chicken thighs
  • 1/4 teaspoon salt
  • cooking spray
  • 3 ounces low-fat cream cheese (about 1/3 cup)
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons light sour cream
  • 8 mini bell peppers

Directions

  1. 1
    Preheat grill to medium-high heat. After preheating, reduce one side of grill to low heat.
  2. 2
    Combine 1/4 cup green onions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano in a mini food processor; process until smooth. Combine half of onion mixture and chicken in a medium bowl; toss well. Sprinkle with salt.
  3. 3
    Place chicken on grill rack coated with cooking spray over medium-high heat. Cover and grill 5 minutes on each side. Move chicken over low heat. Cover and grill 5 minutes on each side or until done. Brush chicken with remaining onion mixture.
  4. 4
    Combine remaining green onions, remaining shallots, remaining juice, cheese, cilantro, and sour cream. Halve bell peppers lengthwise; discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on grill rack coated with cooking spray over medium-high heat. Grill 7 minutes or until peppers are lightly charred.

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