Cajun Chicken-and-Rice-Stuffed Peppers

Name: Cajun Chicken-and-Rice-Stuffed Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Creole, Cajun
Ingredients: 473 milliliters baby spinach leaves; 1 teaspoons Cajun seasoning; 296 milliliters fat-free, less-sodium chicken broth; 5 teaspoons chopped fresh chives; 2 garlic cloves, minced; 2 teaspoons olive oil; 118 milliliters chopped onion; 2 larges red bell peppers; 118 milliliters uncooked converted rice; 0 teaspoons salt; 227 grams skinless, boneless chicken breast, cut into 1/2-inch pieces

You can never have too many Creole recipes, so give Cajun Chicken-and-Rice-Stuffed Peppers a try. This recipe makes 2 servings with 408 calories, 31g of protein, and 8g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. It works well as an affordable main course. If you have salt, chicken breast, less-sodium chicken broth, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Bell Pepper

Peppers

Seeds

Wrap

Equipment you will use

Plastic Wrap

Microwave

Combine chicken and Cajun seasoning in a bowl.

Ingredients you will need

Cajun Seasoning

Whole Chicken

Equipment you will use

Bowl

Heat the oil in a medium saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the chicken; saut 4 minutes or until done.

Ingredients you will need

Whole Chicken

Remove from pan.

Equipment you will use

Frying Pan

Add onion and garlic to pan; saut 1 minute.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Spinach

Chives

Pepper

Broth

Rice

Salt

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

473milliliters

baby spinach leaves 1teaspoons

Cajun seasoning 296milliliters

fat-free, less-sodium chicken broth 5teaspoons

chopped fresh chives 2

garlic cloves, minced 2teaspoons

olive oil 118milliliters

chopped onion 2larges

red bell peppers 118milliliters

uncooked converted rice 0teaspoons

salt 227grams

skinless, boneless chicken breast, cut into 1/2-inch pieces

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Pazo de Galegos Albarino. It has 4.3 out of 5 stars and a bottle costs about 13 dollars.