Saturday, April 28, 2012

Jerk Chicken and Stuffed Mini Bell Peppers

A tray of these stuffed mini peppers would make great appetizers too!

This recipe was made on a George Foreman grill since we ran out of propane for our gas grill. I cooked the peppers on a grill pan. You can cook the chicken on a regular grill if you like. I served this meal with garlic toast and a salad.

Serves 8 ( 1 chicken thigh and 2 stuffed peppers = 4 points+) If you want to double this, it would be 9 points + per serving of 2 thighs and 4 peppers.

  • ⅓ c. sliced green onions, divided
  • ⅓ c. chopped shallots, divided
  • 1 T. brown sugar
  • 3 T. lime juice, divided
  • 2 T. olive oil
  • ½ tsp. ground allspice
  • 4 garlic cloves
  • 1 large serrano or jalapeno pepper, stemmed ( seeded if you do not like it hot)
  • 8 bone-in chicken thighs, skin removed
  • ⅓ c. reduced-fat cream cheese
  • 2 T. chopped fresh cilantro
  • 2 T. fat-free sour cream
  • 8 mini bell peppers

Combine ¼ c. green onions, ¼ c. shallots, brown sugar, 2 T. lime juice, olive oil, allspice, garlic and serrano or jalapeno pepper in a food processor. Process until smooth.

Place the skinned chicken in a large bowl. Add half of the onion mixture and toss to coat. Grill until juices run clear and chicken is cooked through. Brush with remaining onion mixture while grilling.

Combine cream cheese, cilantro, sour cream, 1 T. lime juice, remaining green onions and shallots in a small bowl. 
Halve the peppers lengthwise and discard seeds. Spoon cream cheese mixture evenly into peppers. Cook on a grill rack coated with nonstick spray for 7-8 minutes or until peppers are lightly charred. You can also cook these right on your grill on medium heat.

adapted from "Cooking Light"

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