Cajun Chicken-and-Rice-Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Use Cajun seasoning (such as Spice Hunter) that doesn't list salt as its first ingredient. Ingredients:
2 large red bell peppers |
1/2 pound skinless, boneless chicken breast, cut into 1/2-inch pieces |
1 1/4 teaspoons cajun seasoning |
2 teaspoons olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 1/4 cups fat-free, less-sodium chicken broth |
1/2 cup uncooked converted rice |
1/4 teaspoon salt |
2 cups baby spinach leaves |
5 teaspoons chopped fresh chives |
Directions:
1. 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.
2. Combine chicken and Cajun seasoning in a bowl. Heat the oil in a medium saucepan over medium heat. Add the chicken; sauté 4 minutes or until done. Remove from pan.
3. Add onion and garlic to pan; sauté 1 minute. 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.
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