CAJUN SPICED STUFFED PEPPERS

Tasty Rice and Chicken stuffed Bell Peppers infused with a variety of Cajun herbs and spices. Distinct tangy tomato flavour to entice your taste buds, leaving you asking for more of this healthy dish.

Prep. Time
5 mins
Cooking Time
40 mins
Servings
4 people

Tested Low-GI: 36

Ingredients

3cups (720g) Chicken Broth (Reduced Sodium)
4whole (656g) Red Capsicum
2cups (360g) Tomatoes (Diced with juice)
1large piece (272g) Chicken Breast (Diced)
1cup (185g) Ace Nuwara Wholegrain Red Basmathi Rice
1medium (110g) Onion (Finely chopped)
2peppers (90g) Green Chili (Finely chopped)
1whole Lemon
2.5tbsp (36g) Olive Oil
1tbsp (16g) Tomato Paste
2cloves (6g) Garlic (Finely chopped)
2tsp (4.8g) Black Pepper (Ground)
1tsp (4.4g) Cajun Seasoning
2tsp (4.0g) Dried Thyme
4tsp (2.4g) Bay Leaf
2tsp (1.2g) Dried Parsely Flakes
1dash (0.4g) Salt

Directions

Cube the chicken breast and season it with salt and black pepper. Set aside.
Preheat oven to 180°C. Ensure that the oven rack is adjusted to the lower section of the oven.
Heat the olive oil in a saucepan/pot and sauté the chicken till it turns light brown.
Add in the tomato paste and stir for 1.5 minutes until it is fragrant.
Add in the onions, garlic, and green chilli and cook for 1.5 minutes.
Add in the diced tomatoes and pour in the chicken broth.
Season with thyme, bay leaves and Cajun seasoning.
Bring the pot to a boil and add in the rice (rinsed and strained).
Cover the pot and simmer for 20 minutes while checking on it occasionally.
Cook until most of the liquid has been absorbed by the rice.
Discard the bay leaves and start stuffing the bell peppers.
Place in the oven and bake for about 20 minutes or until the peppers are tender when pierced with a fork.
Remove from oven, sprinkle with dried parsley flakes and serve with lemon.