Cajun Stuffed Peppers
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $13
Serves: 4 servings
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
Nutrition Information
Calories: 475 Fat: 16 g Saturated fat: 4 g Carbohydrates: 68 g Sodium: 773 mg Fiber: 9 g Protein: 18 g Cholesterol: 19 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/cajun-stuffed-peppers-2/