Stuffed Bell Peppers with Jerk Aioli

5 mins
Serves 6
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Directions

  1. 1In a hot skillet on medium-high heat, cook 2 lbs of ground chicken until browned. Break it down and add 1/2 cup of diced green and red bell peppers, 1 small diced yellow onion, 2 tsp jerk seasoning, 2 tsp all-purpose seasoning, 1 tsp smoked paprika, 1 Tbsp brown sugar, 1 lime juice.
  2. 2In a hot skillet on medium-high heat, cook 2 lbs of ground chicken until browned. Break it down and add 1/2 cup of diced green and red bell peppers, 1 small diced yellow onion, 2 tsp jerk seasoning, 2 tsp all-purpose seasoning, 1 tsp smoked paprika, 1 Tbsp brown sugar, 1 lime juice.
  3. 3In a hot skillet on medium-high heat, cook 2 lbs of ground chicken until browned. Break it down and add 1/2 cup of diced green and red bell peppers, 1 small diced yellow onion, 2 tsp jerk seasoning, 2 tsp all-purpose seasoning, 1 tsp smoked paprika, 1 Tbsp brown sugar, 1 lime juice.
  4. 4Add 1 tsp jalapeño pepper paste, 1 Tbsp garlic paste, and 1 Tbsp tomato paste.
  5. 5Add 1 tsp jalapeño pepper paste, 1 Tbsp garlic paste, and 1 Tbsp tomato paste.
  6. 6Add 1 tsp jalapeño pepper paste, 1 Tbsp garlic paste, and 1 Tbsp tomato paste.
  7. 7Add 1/4 cup of water and mix everything well.
  8. 8Add 1/4 cup of water and mix everything well.
  9. 9Add 1/4 cup of water and mix everything well.
  10. 10Add 1 cup of yellow rice and 1 can of black beans (rinsed and drained). Mix.
  11. 11Add 1 cup of yellow rice and 1 can of black beans (rinsed and drained). Mix.
  12. 12Add 1 cup of yellow rice and 1 can of black beans (rinsed and drained). Mix.
  13. 13Cut 3 large tri-colored bell peppers in half and quarter them.
  14. 14Cut 3 large tri-colored bell peppers in half and quarter them.
  15. 15Cut 3 large tri-colored bell peppers in half and quarter them.
  16. 16Place the peppers in the oven with oil spray for about 10 minutes until soft.
  17. 17Place the peppers in the oven with oil spray for about 10 minutes until soft.
  18. 18Place the peppers in the oven with oil spray for about 10 minutes until soft.
  19. 19Stuff the peppers with the chicken mixture.
  20. 20Stuff the peppers with the chicken mixture.
  21. 21Stuff the peppers with the chicken mixture.
  22. 22Top with mozzarella cheese and bake at 375° until cheese is melted.
  23. 23Top with mozzarella cheese and bake at 375° until cheese is melted.
  24. 24Top with mozzarella cheese and bake at 375° until cheese is melted.
  25. 25Make the Jerk Aioli: Mix 1/2 cup mayo, 1 tsp jerk paste, 1/2 tsp lemon or lime juice, 1/2 tsp mustard, and 2 Tbsp sweet chili sauce.
  26. 26Make the Jerk Aioli: Mix 1/2 cup mayo, 1 tsp jerk paste, 1/2 tsp lemon or lime juice, 1/2 tsp mustard, and 2 Tbsp sweet chili sauce.
  27. 27Make the Jerk Aioli: Mix 1/2 cup mayo, 1 tsp jerk paste, 1/2 tsp lemon or lime juice, 1/2 tsp mustard, and 2 Tbsp sweet chili sauce.
  28. 28Once the peppers are baked, top with the jerk aioli and fresh cilantro.
  29. 29Once the peppers are baked, top with the jerk aioli and fresh cilantro.
  30. 30Once the peppers are baked, top with the jerk aioli and fresh cilantro.

Ingredients

  • 2 lbs ground chicken
  • 2 lbs ground chicken
  • 2 lbs ground chicken
  • 3 large bell peppers, tri colored
  • 3 large bell peppers, tri colored
  • 3 large bell peppers, tri colored
  • 0.5 green and red bell pepper, diced
  • 0.5 green and red bell pepper, diced
  • 0.5 green and red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 small yellow onion, diced
  • 1 small yellow onion, diced
  • 2 tsp jerk seasoning
  • 2 tsp jerk seasoning
  • 2 tsp jerk seasoning
  • 2 tsp all purpose seasoning
  • 2 tsp all purpose seasoning
  • 2 tsp all purpose seasoning
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 Tbsp brown sugar
  • 1 Tbsp brown sugar
  • 1 Tbsp brown sugar
  • 1 lime juice
  • 1 lime juice
  • 1 lime juice
  • 1 tsp jalapeño pepper paste
  • 1 tsp jalapeño pepper paste
  • 1 tsp jalapeño pepper paste
  • 1 Tbsp garlic paste
  • 1 Tbsp garlic paste
  • 1 Tbsp garlic paste
  • 1 Tbsp tomato paste
  • 1 Tbsp tomato paste
  • 1 Tbsp tomato paste
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 cup yellow rice
  • 1 cup yellow rice
  • 1 cup yellow rice
  • 1 can black beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded mozzarella cheese
  • 1 fresh chopped cilantro
  • 1 fresh chopped cilantro
  • 1 fresh chopped cilantro
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 1 tsp jerk paste
  • 1 tsp jerk paste
  • 1 tsp jerk paste
  • 0.5 lemon or lime juice
  • 0.5 lemon or lime juice
  • 0.5 lemon or lime juice
  • 0.5 tsp mustard
  • 0.5 tsp mustard
  • 0.5 tsp mustard
  • 2 Tbsp sweet chili
  • 2 Tbsp sweet chili
  • 2 Tbsp sweet chili

Equipment

skilletpotbaking dishmeasuring spoonsmeasuring cupsknifecutting boardfunnelsqueeze bottle