Cajun Stuffed Peppers

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup long-grain brown rice
  • 1/3 cup quinoa
  • 2 large green bell peppers, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1/4 pound andouille sausage, finely chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon dried thyme
  • Large pinch of allspice (optional)
  • Kosher salt
  • 1 14 -ounce can low-sodium diced tomatoes
  • 1 small bunch kale, stems removed, leaves chopped
  • Chopped fresh parsley, for topping (optional)
Directions
  • 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, drizzle the bell peppers with 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap; microwave 10 minutes.

  • 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 1/2 teaspoon salt and cook, stirring, until the sausage is brown and crisp, about 3 more minutes.

  • Add the tomatoes and 1 cup water 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.

  • Per serving: Calories 475; Fat 16 g (Saturated 4 g); Cholesterol 19 mg; Sodium 773 mg; Carbohydrate 68 g; Fiber 9 g; Protein 18 g

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy Weeknight Dinners