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Recipe of the Day
Blue Cornbread Donut Stuffed with Andouille Sausage and Peppers
It's donuts for dinner with this hearty recipe.
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Yield: 8 servings - half pepper each.
Recipes
Cajun-Stuffed Peppers
| Nutrition Information | |
| Calories: | 145 |
| Total Fat: | 1.7g |
| Saturated Fat: | 0.8g |
| Trans Fat: | 0g |
| Cholesterol: | 4mg |
| Sodium: | 136mg |
| Carbohydrates: | 25g |
| Dietary Fiber: | 5g |
| Sugars: | 4g |
| Protein: | 8.2g |
| Vitamin A: | 424iu (8%) |
| Vitamin C: | 176mg (293%) |
| Calcium: | 93mg (9%) |
| Iron: | 2mg (11%) |
A delicious way to serve beans and rice.
4 green bell peppers
15-ounce can kidney beans, rinsed, drained
1 cup cooked brown rice
1 teaspoon cajun spice mix
14-ounce can peeled, diced tomatoes with Italian herbs and garlic
1/2 cup grated nonfat mozzarella cheese
Cut off top of peppers. Hollow out seeds and veins.
Mix beans, rice and spices in medium-sized mixing bowl. Fill peppers with this mixture and place in microwave proof container.
Place ¼ inch of water in the bottom of the container and cover.
Microwave on high for 15 minutes, placing cheese on top the last 4 minutes.
Serve with large tossed salad or raw veggie sticks.
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