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Jerk Chicken and Stuffed Mini peppers Recipe

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This recipe for Jerk Chicken and Stuffed Mini peppers is from Stamm Dental Wellness Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ cup sliced green onions, divided
⅓ cup chopped shallots, divided
1 T coconut sugar
3 T fresh lime juice and zest, divided
2 T olive oil
½ tsp ground allspice
4 garlic cloves
1 large serrano chili, stemmed
8 bone-in chicken things, skinned
¼ tsp sea salt
cooking spray
⅓ cup (3 ounces) of cream cheese (or goat cheese)
2 T chopped fresh cilantro
2 T sour cream (or plain greek yogurt)
8 mini bell peppers
Directions:
Directions:
1. Preheat grill to medium-high heat. After preheating, reduce one side to low
2. Combine ¼ cup of green onions, ¼ cup shallots, sugar, 2 T juice and zest, 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/shallots/lime juice and zest, chesse, cilantro, 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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I like to pair this meal with my grilled broccoli with chipotle lime butter.

 

 

 

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