Jerk Chicken And Stuffed Mini Bell Peppers

• 1/3 cup green onion, sliced (divided)
• 1/3 cup shallot, chopped (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 chili, stemmed
• 8 skinless chicken thighs
• 1/4 teaspoon salt
• cooking spray
• 3 ounces low-fat cream cheese (about 1/3 cup)
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons light sour cream
• 8 mini bell peppers

1. Preheat grill to medium-high heat. After preheating, reduce one side of grill to low heat.
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.

green onion, shallot, brown sugar, lime juice, olive oil, ground allspice, garlic, serrano chili, chicken, salt, cooking spray, lowfat cream cheese, fresh cilantro, light sour cream, bell peppers

Taken from www.food.com/recipe/jerk-chicken-and-stuffed-mini-bell-peppers-512884 (may not work)