Cajun Stuffed Peppers Recipe

Name: Cajun Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Bring a medium saucepan of water to a boil; add the brown rice and boil 10 minutes.
2
Stir in the quinoa and cook until both grains are tender, about 15 more minutes.
3
Drain well and set aside.
4
Meanwhile, drizzle the bell peppers with 1 tablespoon water in a microwave-safe bowl.
5
Cover with plastic wrap; microwave 10 minutes.
6
Heat the olive oil in a wide saucepan over medium-high heat.
7
Add the onion and cook, stirring, until golden, about 5 minutes.
8
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.
9
Add the tomatoes and 1 cup water to the pan.
10
Pile the kale on top, cover and cook until the kale wilts, about 2 minutes.
11
Stir the kale into the sauce and bring to a simmer.
12
Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes.
13
Divide the peppers among plates.
14
Stir the grains into the kale mixture and season with salt.
15
Spoon into the peppers.
16
Top with parsley.
17
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
18
Photograph by Antonis Achilleos

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Cajun Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Stuffed Peppers

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