Stuffed Bell Peppers with Jerk Aioli

Name: Stuffed Bell Peppers with Jerk Aioli
Total time: 5 min
Yield: 6 servings
Cuisine: Caribbean
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

Serves 6

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Stuffed Bell Peppers with Jerk Aioli

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Serves 6

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.