Cajun Chicken & Rice Stuffed Peppers

Why is it that cooking healthy dinners is so much easier when you're unemployed? I think the answer to the question is obvious. In any event, I'm enjoying my unemployment while I can. One of the first things I did after being laid off was I scoured the internet for some new healthy recipes. One of my go-to websites for such recipes is myrecipes.com. I like to search for Cooking Light recipes.

Well, when I found this recipe I knew I wanted to give it a try when the hubs would be on night work. "Why?" you ask? Well that's because he's Picky Peter and doesn't like peppers. I, for one, love stuffed peppers but just haven't found a recipe I liked that was easy enough. This recipe turned out to be just the ticket.

I made a few modifications based on ingredients I typically have on hand and I couldn't have asked for a more delicious dinner tonight. I highly recommend this dish. I'll definitely be making it again, and again and suggest you try it soon!

CAJUN CHICKEN & RICE STUFFED PEPPERS
Source: adapted from Cooking Light

2 portion sized chicken breasts, or 1 large chicken breast, diced
2 green peppers, sliced in half lengthwise, seeds and membranes discarded
1 1/4 tsp cajun seasoning
2 tsp EVOO, divided
1/2 medium onion, chopped
2 garlic cloves, minced
1 1/4 cups fat free reduced sodium chicken broth
1/2 cup minute rice
2 pinches of salt

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1. Place pepper halves in a shallow dish. Cover with saran wrap and microwave 4-5 minutes. Remove from microwave and drain off liquid.

2. Heat 1 tsp oil in skillet. Add chicken and season with cajun seasoning. Cook, stirring occasionally, until cooked through, about 4 minutes. Remove chicken to a clean bowl and set aside.

3. Heat remaining 1 tsp oil in skillet. Add onion and garlic. Saute 1 minute.

4. Add chicken broth, rice and salt. Bring to a boil, cover and reduce heat. Simmer 15 minutes. (This is a good time to get your dishes done)

5. Return chicken to skillet and continue cooking until rice is done and broth is absorbed, about another 3 minutes.

6. Divide chicken and rice filling and stuff pepper halves equally.