Rating: 4 stars
32 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2

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.

Adam Hickman
Recipe by Cooking Light May 2012

Gallery

Credit: Mary Britton Senseney/Wonderful Machine and Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

total:
40 mins
Yield:
Serves 4 (serving size: 2 thighs and 4 pepper halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat. After preheating, reduce one side to low.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

340 calories; fat 17.9g; saturated fat 5.9g; mono fat 8.8g; poly fat 2.2g; protein 30.2g; carbohydrates 14g; fiber 1.6g; cholesterol 132mg; iron 2.1mg; sodium 363mg; calcium 67mg.
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