**Jerk Chicken and stuffed mini bell peppers

Ingredients
1/3  cup sliced green onions, divided
1/3 cup chopped shallots, divided
1 Tablespoon brown sugar
3 Tablespoon fresh lime juice, divided
2 Tablespoons olive oil
1/2 teaspoon ground allspice
4 garlic cloves
1 large serrano chile, stemmed ( this is hot might want to half)
8 bone-in- chicken thighs, skinned
1/4 teaspoon salt
cooking spray

3 ounces cream cheese( use less fat if you want to watch calories)
2 Tablespoons chopped fresh cilantro
2 Tablespoons light sour cream
8-10 mini bell peppers

Directions
1.  Preheat the 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 medium bowl.tToss well. Sprinkle with salt. ( I marinated the chicken in half of this mixture for a few hours. I also topped the chicken with seasoning)
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, remaing 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- serving size 2 thighs and 4 pepper halves- 340 calories