Jerk Chicken And Stuffed Mini Bell Peppers Recipe

Name: Jerk Chicken And Stuffed Mini Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup green onion, sliced (divided), 1/3 cup shallot, chopped (divided), 1 tablespoon brown sugar, 3 tablespoons fresh lime juice, divided, and more.

Yes, Jerk Chicken And Stuffed Mini Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerk Chicken And Stuffed Mini Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions