Jerk Chicken And Stuffed Mini Bell Peppers Recipes

JERK CHICKEN AND STUFFED MINI BELL PEPPERS

Jerk Chicken and Stuffed Mini Bell Peppers image

Make and share this Jerk Chicken and Stuffed Mini Bell Peppers recipe from Food.com.

Provided by GibbyLou

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat grill to medium-high heat. After preheating, reduce one side of grill to low heat.
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 : Calories 302.5, Fat 16.1, SaturatedFat 5.1, Cholesterol 86.3, Sodium 304.6, Carbohydrate 20.8, Fiber 4.5, Sugar 10.2, Protein 21.1

JERK CHICKEN TACOS

Jerk Chicken Tacos image

This is my easy recipe for grilled jerk chicken tacos that can be prepped, cooked, and on your dinner table in less than 30 minutes. If fresh pineapple is available, by all means use that instead.

Provided by Soup Loving Nicole

Categories Tacos

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup mayonnaise
2 tablespoons jerk seasoning, divided
2 tablespoons lime juice, divided
1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs
1 (20 ounce) can pineapple rings, drained
8 (6 inch) flour tortillas
1 cup shredded cabbage
½ small red onion, minced
½ cup chopped fresh cilantro

Steps:

Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 33.3 g, Cholesterol 75.8 mg, Fat 18.5 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 694.5 mg

PEPPERS STUFFED WITH SPINACH AND GROUND CHICKEN

Peppers Stuffed with Spinach and Ground Chicken image

A simple, tasty meal of bell peppers stuffed with ground chicken. Easily changed up, too!

Provided by Ellen Trimboli

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium bell peppers
2 tablespoons olive oil
½ medium onion, diced
1 pound ground chicken
2 cups cooked rice
1 (14 ounce) can crushed tomatoes
1 (8 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon Italian seasoning, or to taste
salt and ground black pepper to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 38.8 g, Cholesterol 68.8 mg, Fat 10.2 g, Fiber 6.2 g, Protein 34 g, SaturatedFat 2.1 g, Sodium 292.2 mg, Sugar 3.9 g

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