Stuffed Bell Peppers with Jerk Aioli
Directions
- 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.
- 2Add 1 tsp jalapeño pepper paste, 1 Tbsp garlic paste, and 1 Tbsp tomato paste.
- 3Add 1/4 cup of water and mix everything well.
- 4Add 1 cup of yellow rice and 1 can of black beans (rinsed and drained). Mix.
- 5Cut 3 large tri-colored bell peppers in half and quarter them.
- 6Place the peppers in the oven with oil spray for about 10 minutes until soft.
- 7Stuff the peppers with the chicken mixture.
- 8Top with mozzarella cheese and bake at 375° until cheese is melted.
- 9Make 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.
- 10Once the peppers are baked, top with the jerk aioli and fresh cilantro.
Ingredients
- 2 lbs ground chicken
- 3 large bell peppers, tri colored
- 0.5 green and red bell pepper, diced
- 1 small yellow onion, diced
- 2 tsp jerk seasoning
- 2 tsp all purpose seasoning
- 1 tsp smoked paprika
- 1 Tbsp brown sugar
- 1 lime juice
- 1 tsp jalapeño pepper paste
- 1 Tbsp garlic paste
- 1 Tbsp tomato paste
- 0.25 cup water
- 1 cup yellow rice
- 1 can black beans, rinsed and drained
- 1 cup shredded mozzarella cheese
- 1 fresh chopped cilantro
- 0.5 cup mayo
- 1 tsp jerk paste
- 0.5 lemon or lime juice
- 0.5 tsp mustard
- 2 Tbsp sweet chili
Equipment
skilletpotbaking dishmeasuring spoonsmeasuring cupsknifecutting boardfunnelsqueeze bottle
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