|2 large red or green bell peppers||2 medium plum tomatoes, diced|
|1/2 pound skinless, boneless chicken breast, diced||1 small zucchini, finely diced|
|2 teaspoons no-salt-added Cajun seasoning||1 1/2 cups baby spinach leaves|
|2 teaspoons olive oil||1 cup thawed frozen, cooked brown rice|
|1/4 cup chopped onion||1/4 teaspoon salt|
|1 clove garlic, minced|
Preheat oven to 350 degrees F.
Place peppers on a paper towel in the microwave; microwave at High power 1 1/2 to 2 minutes or until softened, turning once. Let stand until cool enough to handle. Cut bell peppers in half lengthwise; discard seeds and membranes. Pat dry with paper towels. Arrange halves in a shallow baking dish.
Combine chicken and seasoning; toss. Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes. Remove from skillet. Add onion, garlic, tomatoes, and zucchini to skillet; sauté until zucchini is crisp-just tender, 6 to 7 minutes. Add spinach; sauté until wilted, about 1 minute. Stir in rice and salt.
Mound filling in peppers. Add 2 tablespoons water to baking dish; cover tightly with aluminum foil. Bake 30 minutes or until hot. Remove from baking dish with a slotted spatula to serve. Makes 4 servings.
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