50 min · 1 serving · @OneStopChop
Jerk Chicken Stuffed Peppers
Bell pepper halves packed with jerk-spiced ground chicken, yellow rice and black beans, baked under melted mozzarella and drizzled with a sweet chili jerk aioli.
Nutrition per serving
- 620 kcal
- 37 g protein
- 49 g carbs
- 31 g fat
Ingredients
- 150 g ground chicken
- ½ large bell pepper, halved and deseeded
- 25 g green and red bell pepper, diced
- 20 g yellow onion, diced
- ¼ tsp jerk seasoning
- ¼ tsp all-purpose seasoning
- 1 pinch smoked paprika
- ½ tsp brown sugar
- 1 tsp lime juice
- ¼ tsp jalapeño paste
- 1 pinch minced ginger
- ½ tsp garlic paste
- ½ tsp tomato paste
- 2 tsp water
- 30 g yellow rice (dry weight), cooked
- 40 g canned black beans, rinsed and drained
- 20 g shredded mozzarella
- 1 ¼ tbsp mayonnaise
- 1 pinch jerk paste
- ½ tsp lemon or lime juice
- 1 pinch mustard
- 1 tsp sweet chili sauce
- fresh coriander, to garnish
Steps
- Cook the yellow rice and preheat the oven to 200 °C (400 °F).
- Brown the ground chicken with the onion, diced peppers, jerk and all-purpose seasoning, paprika and brown sugar.
- Stir in the garlic, ginger, jalapeño paste, tomato paste, water and lime juice and cook for 2 minutes.
- Fold in the rice and black beans, then pack the mixture into the pepper half.
- Top with mozzarella and bake for 20 to 25 minutes until the pepper is tender and the cheese is golden.
- Whisk the mayonnaise, jerk paste, lemon juice, mustard and sweet chili sauce, then drizzle over and garnish with coriander.
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