Cajun Stuffed Peppers
A minimum of ingredients resulting in maximum taste - what a great idea for a quick and healthy meal!
- 1 can (14.5 oz) seasoned diced tomatoes, undrained
- 1 1/2 cups water
- 1 pkg (5.1 oz) Cajun-style rice and bean mix
- 4 small green, red or yellow bell peppers
- 1 cup (3 oz) shredded reduced-fat cheddar cheese
Preheat oven to 350°F. In (2-qt.) Saucepan, add seasoned tomatoes, water and rice and beans; bring to a boil. Reduced heat; simmer uncovered stirring occasionally, 10 minutes or until rice is tender. Meanwhile, cut peppers in half lengthwise using Utility Knife; remove seeds and membranes. Place pepper halves in Deep Dish Baker; bake 10 minutes. Fill each pepper half with approximately 1/3 cup rice and beans mixture. Cover with Baking Bowl; bake 20 minutes. Remove Bowl using Oven Mitts; sprinkle cheese over pepper halves. Bake an additional 2-3 minutes or until cheese is melted.
- 4 servings of 2 halves
Nutrients per serving:
Approximately 306 calories and 9 grams of fat per serving