Tsukune- Stuffed Jalapeño Peppers

Hands-on time: 30 minutes Total time: 30 minutes Makes: 6 servings Tsukune are flavourful grilled chicken meatballs, and they’re right at home nestled into piquant peppers. Depending on your heat tolerance, you can either remove the seeds and membranes from the jalapeños for milder spice or leave them in for extra kick. Make sure you pierce both the jalapeños and the chicken inside when skewering the peppers to help keep the chicken in place during grilling.

2 tbsp mirin 1 tbsp white miso paste 225 g ground chicken ⅓ cup green onions, minced (about 3) ⅓ cup finely chopped shiitake mushrooms 1 tsp minced peeled fresh ginger 1 clove garlic, minced ¼ tsp each salt and pepper 6 large jalapeño peppers, halved lengthwise and seeded 1 tsp sodium-reduced soy sauce ½ tsp vegetable oil

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. (Makeahead: Refrigerate in airtight container for up to 24 hours.)

Place, cut side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn skewers; grill until chicken is no longer pink and instant-read 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.