Very Good - will definitely make again. I chopped one small tomato and added it to the pan with the onions and garlic. I also added more of the cajun seasoning. I would suggest only cooking the peppers while the rice is simmering as they got cold from being done first.
Cajun Chicken-and-Rice-Stuffed Peppers
Use Cajun seasoning (such as Spice Hunter) that doesn't list salt as its first ingredient.
Yield: 2 servings (serving size: 2 pepper halves)
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Amount per serving
- Calories: 403
- Calories from fat: 16%
- Fat: 7g
- Saturated fat: 1.2g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1.1g
- Protein: 34.6g
- Carbohydrate: 49.4g
- Fiber: 5.2g
- Cholesterol: 66mg
- Iron: 5.8mg
- Sodium: 833mg
- Calcium: 109mg
- 2 large red bell peppers
- 1/2 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 1 1/4 teaspoons Cajun seasoning
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1/2 cup uncooked converted rice
- 1/4 teaspoon salt
- 2 cups baby spinach leaves
- 5 teaspoons chopped fresh chives
- Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
- Combine chicken and Cajun seasoning in a bowl. Heat the oil in a medium saucepan over medium heat. Add the chicken; sauté 4 minutes or until done. Remove from pan.
- Add onion and garlic to pan; sauté 1 minute. Add broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Return chicken to pan; cover and cook 3 minutes or until rice is done. Stir in spinach and chives. Divide the rice mixture evenly among pepper halves.
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