Cajun Stuffed Peppers

Name: Cajun Stuffed Peppers
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 113 grams andouille sausage, finely chopped; 237 milliliters long-grain brown rice; 397 grams low-sodium diced tomatoes; 1 teaspoons dried thyme; 3 cloves garlic, chopped; 2 larges green bell peppers, halved lengthwise and seeded; 1 small bunch kale, stems removed, leaves chopped; 4 servings Kosher salt; 1 Tbsp extra-virgin olive oil; 1 medium onion, chopped; 79 milliliters quinoa

The recipe Cajun Stuffed Peppers is ready in roughly 35 minutes and is definitely an amazing gluten free and dairy free option for lovers of Creole food. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 425 calories, 15g of protein, and 14g of fat. Not Head to the store and pick up bell peppers, brown rice, garlic, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a main course.

Instructions

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.

Ingredients you will need

Brown Rice

Grains

Quinoa

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Bell Pepper

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Heat the olive oil in a wide saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and cook, stirring, until golden, about 5 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Allspice

Sausage

Garlic

Thyme

Salt

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.

Ingredients you will need

Bell Pepper

Tomato