Jerk Chicken and Stuffed Mini Bell Peppers

Jerk Chicken and Stuffed Mini Bell Peppers Recipe
Photo: Mary Britton Senseney/Wonderful Machine and Randy Mayor; Styling: Leigh Ann Ross
For a great tasting weeknight dinner with lots of bold flavor, try Jerk Chicken and Stuffed Mini Bell Peppers. The mini bell peppers will be a big hit, and the creamy filling will help tame the heat of the jerk chicken.

Yield:

Serves 4 (serving size: 2 thighs and 4 pepper halves)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 340
Fat 17.9 g
Satfat 5.9 g
Monofat 8.8 g
Polyfat 2.2 g
Protein 30.2 g
Carbohydrate 14 g
Fiber 1.6 g
Cholesterol 132 mg
Iron 2.1 mg
Sodium 363 mg
Calcium 67 mg

Ingredients

1/3 cup sliced green onions, divided
1/3 cup chopped shallots, 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 chile, stemmed
8 bone-in chicken thighs, skinned
1/4 teaspoon salt
Cooking spray
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons light sour cream
8 mini bell peppers

Preparation

1. Preheat grill to medium-high heat. After preheating, reduce one side to low.

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. 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. 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.

Adam Hickman,

Cooking Light

May 2012
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