Cajun Chicken Stuffed Red Peppers
2 large red bell peppers, cut lengthwise and seeded
½ lb boneless, skinless chicken breast, cut into ½-inch pieces
1¼ tsp Cajun seasoning
2 tsp olive oil
1 carrot, peeled and diced
1 green bell pepper, diced
½ cup chopped onion
2 garlic cloves, minced
1¼ cups chicken broth
½ cup white or brown rice
¼ tsp salt
2 cups baby spinach leaves
5 tsp chopped fresh chives
½ cup grated sharp cheddar cheese
Preparation: Serves 2
Arrange bell pepper halves in a 9-inch glass pie plate.
Cover with plastic wrap. Microwave on high 5 minutes or until crisp-tender; drain.
Return peppers to pie plate and set aside.
Combine chicken and Cajun seasoning in a bowl. Heat oil in a medium saucepan over medium heat. Add the chicken; sauté 4 minutes or until done. Remove from pan. Add carrot, bell pepper, onion and garlic to pan; sauté about 3 minutes.
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. Top with cheese and broil in conventional or toaster oven until cheese is melted.