Cajun Stuffed Peppers
Servings: 4
Ingredients
- 1 cup Brown rice, long-grain
- 1/3 cup Quinoa
- 2 Bell pepper, large green, halved lengthwise and seeded
- 1 tbsp Olive oil, extra-virgin
- 1 Onion, medium, chopped
- 1/4 lb Andouille sausage, finely chopped
- 3 clove Garlic, chopped
- 1/2 tsp Thyme, dried
- 1 pinch Allspice, large pinch, optional
- Kosher salt
- 1 can Diced tomatoes, 14-ounce, low-sodium
- 1 bunch Kale, small, stems removed, leaves chopped
- Parsley, fresh, chopped, optional for topping
Directions
- Boil the brown rice in a saucepan of water for 10 minutes, then stir in the quinoa and cook until both are tender, about 15 more minutes. Drain well.
- Meanwhile drizzle the peppers with 1 tablespoon water in a microwave-safe bowl, cover and microwave 10 minutes.
- Heat the oil in a wide saucepan over medium-high heat and cook the onion until golden, about 5 minutes. Add the sausage, garlic, thyme, allspice and 1/2 teaspoon salt and cook until the sausage is crisp, about 3 minutes.
- Add the tomatoes and 1 cup water, pile the kale on top, cover and cook until wilted, about 2 minutes. Stir in and bring to a simmer.
- Arrange the peppers on top, cover and simmer until the kale is tender, about 8 minutes.
- Divide the peppers among plates, stir the grains into the kale mixture, season with salt and spoon into the peppers. Top with parsley.