Cajun Stuffed Peppers

Debby Maugans

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Ingredients

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

Total:

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1
Preheat oven to 350 degrees F.
2
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.
3
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.
4
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.

Calories: 177.41		Fiber: 3.45 g
Fat: 4.36 g		Folate: 51.73 mcg
Saturated Fat: 0.83 g		Calcium: 41.49 mg
Carbohydrates: 20.3 g		Protein: 14.42 g
Iron: 1.79 mg		Sodium: 189.64 mg
Monounsaturated Fat: 2.42 g		Polyunsaturated Fat: 0.74 g
Calories from Fat: 22 %		Exchanges: 1 starch, 1 1/2 vegetables, 1 1/2 lean meat, 1/2 fat
Cholesterol: 31.33 g		Carbohydrate Servings: 1
Potassium: 554.89 mg		Added Sugars: 4.83 g

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