Stuffed peppers really seem to deliver that farm-to-table look and feel that everyone is so wild about these days. And that’s understandable, since they usually have something to do with roasted bell peppers filled with vegetables, herbs and grains (and in this case, just a wee bit of andouille sausage). These Cajun Stuffed Peppers boast only 475 calories and a cost of $13 to get on the table. Our favorite selling point is that they get some kale and quinoa into your loved ones while being – literally – bursting with flavor. They also look pretty amazing on a serving platter:
Just a quarter pound of andouille lends a whole lot of cajun flare. These peppers would also be delicious with sauteed baby bella mushrooms seasoned with cajun seasoning in place of sausage.
Fresh kale makes this version of the stuffed pepper a bit more refined:
Brown rice and quinoa make a truly satisfying and healthful duo.
Use whatever color of bell you love most, or a combination of all four. That would really be show-stopping. This recipe calls for steaming the peppers, but we prefer them grilled. They seem to be more flavorful and hold their shape much better. When it comes to stuffed peppers, the presentation is half the fun, so a pepper that doesn’t look sad is a must:
Have your kids help pluck parsley leaves and fill the peppers. As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:
- Green peppers offer important vitamins that help to keep you from getting sick, like vitamins C and E.
- Kale contains lots of fiber, which is important for a healthy liver.
- Parsley is a good source of folic acid, which protects you from anemia (a condition that makes you feel tired).
Adapted slightly from: Cajun Stuffed Peppers
- 1 cup long-grain brown rice
- ⅓ cup quinoa
- 2 large green bell peppers, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- ¼ pound andouille sausage, finely chopped
- 3 cloves garlic, chopped
- ½ teaspoon dried thyme
- Large pinch of cajun seasoning
- Kosher salt
- 1 14-ounce can low-sodium diced tomatoes
- 1 cup chicken stock
- 1 small bunch kale, stems removed, leaves chopped small
- Chopped fresh parsley, for topping (optional)
- Bring a medium saucepan of water to a boil; add the brown rice and boil 10 minutes. Stir in the quinoa and cook until both grains are tender, about 15 more minutes. Drain well and set aside. Meanwhile, grill the peppers over medium, about 3 to 5 minutes per side.
- Heat the olive oil in a wide saucepan over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the sausage, garlic, thyme, allspice and ½ teaspoon salt and cook, stirring, until the sausage is brown and crisp, about 3 more minutes. Add the tomatoes and 1 cup stock to the pan. Pile the kale on top, cover and cook until the kale wilts, about 2 minutes. Stir the kale into the sauce and bring to a simmer. Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes. Divide the peppers among plates. Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Top with parsley.
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