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Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:6Yield:6 peppersJump to Nutrition Facts
Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:6Yield:6 peppers
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 peppers
Yield:
6 peppers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6largegreen, yellow, or orange bell peppers1 ½poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces2tablespoonssalt-free Cajun seasoning (see Tip), divided2tablespoonsolive oil, divided1link andouille sausage (3-4 oz.), sliced½cupdiced celery1smallonion, diced (1/2 cup)2clovesgarlic, minced½teaspoonsalt1(14 ounce) candiced tomatoes¼cuptomato paste1cuplow-sodium chicken broth1cupuncooked instant brown rice
Cook Mode(Keep screen awake)
Ingredients
6largegreen, yellow, or orange bell peppers
1 ½poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2tablespoonssalt-free Cajun seasoning (see Tip), divided
2tablespoonsolive oil, divided
1link andouille sausage (3-4 oz.), sliced
½cupdiced celery
1smallonion, diced (1/2 cup)
2clovesgarlic, minced
½teaspoonsalt
1(14 ounce) candiced tomatoes
¼cuptomato paste
1cuplow-sodium chicken broth
1cupuncooked instant brown rice
Directions
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
Cut tops off peppers and carefully remove the core and seeds, taking care not to split the skin. Dice the pepper tops and set aside. Place the peppers on the prepared baking sheet; bake for 20 minutes. Remove from oven and let cool. Discard any accumulated liquid in the bottom of the peppers.
Meanwhile, season chicken on all sides with 1 Tbsp. Cajun seasoning. Heat 1 Tbsp. oil in a large skillet over medium heat. Add half of the chicken and cook, turning to brown all sides, 4 to 6 minutes. Transfer the chicken to a medium bowl with a slotted spoon. Repeat with the remaining 1 Tbsp. olive oil and the remaining chicken.
Add sausage to the now-empty skillet and cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Add celery, onion, and the reserved diced pepper; cook, stirring often, until the onions are translucent, 3 to 5 minutes. Add garlic, the remaining 1 Tbsp. Cajun seasoning, and salt; cook, stirring, for 30 seconds. Add tomatoes and tomato paste; stir to combine, scraping any brown bits off the bottom of the pan. Add broth, rice, and the chicken with any accumulated juices; stir to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the chicken has cooked through and the rice has softened, 5 to 10 minutes. Remove from heat and stir. Let stand, covered, until all liquid is absorbed, about 10 minutes.
Divide the chicken mixture among the peppers, spooning about 1 1/4 cups into each one and mounding it on top, if necessary. Bake until heated through, about 20 minutes.
Tips
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)346Calories12gFat30gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
