Cajun Stuffed Peppers

From the Food Network Magazine.

Cajun Stuffed Peppers

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes


  • 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)
  • 1/4lb Andouille Sausage (finely chopped)
  • 3 cloves Garlic (chopped)
  • 1/2 teaspoon Dried Thyme
  • Large pinch Allspice ((optional))
  • Kosher Salt
  • 1 can Low-Sodium Diced Tomatoes (14 oz)
  • 1 Small Bunch Kale (stems removed, leaves chopped)
  • Chopped Fresh Parsley (for topping (optional))


Step 1 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. Drain well and set aside.
Step 2 Meanwhile, drizzle the bell peppers with 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap; microwave 10 minutes.
Step 3 Heat the olive oil in a wide saucepan over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. 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.
Step 4 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.
Step 5 Divide the peppers among plates. Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Top with parsley.

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