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
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 use 2 regular peppers)

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

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.

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.

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.

Serves 4
Amount per serving: Calories 340, Fat 17.9g (Sat 5.9g, Mono 8.8g, Poly 2.2g), Protein 30.2g, Carbohydrate 14g, Fiber 1.6g, Cholesterol 132mg, Iron 2.1mg, Sodium 363mg, Calcium 67mg

Cooking Light, May 2012, page 62

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