TSUKUNE-STUFFED JALAPEÑO PEPPERS

MAKES 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES

2 tbsp 1 tbsp 225 g ⅓ cup ⅓ cup 1 tsp

1

¼ tsp mirin, divided white miso paste ground chicken minced green onions (about 3) finely chopped shiitake mushrooms minced peeled ginger clove garlic, minced each salt and pepper 6 large jalapeño peppers, halved lengthwise and seeded

1 tsp sodium-reduced soy sauce

½ tsp vegetable oil

Preheat barbecue to medium heat (about 350°F); grease grill. In bowl, whisk together 1 tbsp of the mirin and the miso paste until smooth. Stir in chicken, green onions, mushrooms, ginger, garlic, salt and pepper until combined. Spoon into jalapeño peppers. Thread 2 of the jalapeño pepper halves crosswise onto 2 soaked wooden skewers. Repeat with remaining jalapeño pepper halves and 10 additional skewers. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Place, cut side down, on grill; close lid and cook for 5 minutes. Flip skewers; cook until chicken is no longer pink and instantread thermometer inserted in centres reads 165°F, about 10 minutes.

Whisk together remaining mirin, soy sauce and oil; brush over chicken before serving.

PER SERVING about 128 cal, 9 g pro, 6 g total fat (1 g sat. fat), 10 g carb (3 g dietary fibre, 5 g sugar), 29 mg chol, 277 mg sodium, 274 mg potassium. % RDI: 2% calcium, 9% iron, 5% vit A, 37% vit C, 12% folate.