We’ve been using the grill a lot lately, most recently to make the surprisingly easy and super tasty meal I’m about to share. The jerk sauce in the recipe is simple to make, especially if you cut out the food processor and blend it with an immersion blender like I did. The bell peppers are equally simple, but we substituted jalapenos for some of them to add a little spice. Beware: there’s a little kick to everything in this meal, so if you don’t like spicy food, this isn’t the meal for you.
Jerk Chicken and Stuffed Mini Bell Peppers (a la Cooking Light)
- 1/3 cup sliced green onions, divided
- 1/3 cup chopped shallots, 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 chile, stemmed
- 8 bone-in chicken thighs, skinned (we used boneless)
- 1/4 teaspoon salt
- Cooking spray
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons light sour cream
- 8 mini bell peppers (or jalapenos)
- 1. Preheat grill to medium-high heat. After preheating, reduce one side to low.
- 2. 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.
- 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, 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.
Spiced Lemon Rice (a la Bon Apetit)
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons black, brown, or yellow mustard seeds
- 1 1/2 teaspoons ground turmeric
- 1 small onion, minced
- 2 garlic cloves, thinly sliced
- 1 Fresno chile or red jalapeño, cut into thin rings, seeded if desired
- 2 cups cups long-grain white rice
- 4 2×1-inch strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
- 2 teaspoons kosher salt
- 1/2 cup roasted cashews
Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1–2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20–25 minutes.
Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.
For more recipes like this one, check out the Domesticity page.