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


  1. 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 

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