| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup long-grain brown rice
- 1/3 cup quinoa
- 2 large green bell peppers, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1/4 pound andouille sausage, finely chopped
- 3 cloves garlic, chopped
- 1/2 teaspoon dried thyme
- Large pinch of allspice (optional)
- Kosher salt
- 1 14-ounce can low-sodium diced tomatoes
- 1 small bunch kale, stems removed, leaves chopped
- Chopped fresh parsley, for topping (optional)
Instructions
- Bring a medium saucepan of water to a boil; add the brown rice and boil 10 minutes. Stir in the quinoa and cook until both grains are tender, about 15 more minutes. Drain well and set aside. Meanwhile, drizzle the bell peppers with 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap; microwave 10 minutes. Heat the olive oil in a wide saucepan over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the sausage, garlic, thyme, allspice and 1/2 teaspoon salt and cook, stirring, until the sausage is brown and crisp, about 3 more minutes. Add the tomatoes and 1 cup water to the pan. Pile the kale on top, cover and cook until the kale wilts, about 2 minutes. Stir the kale into the sauce and bring to a simmer. Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes. Divide the peppers among plates. Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Top with parsley.
Nutrition Facts
| Calories | 475 |
| Total Fat | 16 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 19 milligrams |
| Sodium | 773 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 9 grams |
| Protein | 18 grams |
Reviews
This is easy. I used chicken broth instead of water and I would add more sausage. I also added some Harissa spice to kick it up just a little bit more.
Very good! Personally will up the sausage content, and add some cajun spice. I was expecting spicier, but dish was very flavorful.
This was tasty. It wasn’t very cajun-y, but we still like the flavor. We used Johnsonville andouille sausage, and next time I will just use ground pork sausage (the andouille we used was just too processed-looking after cooking. I will cut back a little on the rice next time also…seemed like it overwhelmed the veggies. I loved the idea of microwaving the peppers! I’d never thought to do that before, and softening the peppers was always one of the pains of making stuffed peppers for me. I did only nuke them for 5 minutes, checked them, and then nuked them for another 2 mins. I did not cook the peppers with the rest of the stuffing like the recipe says too. They were nice and soft without having to do that.
This is one of our favorite go-to recipes. Since we don’t eat meat, I simply substitute the sausage for anything we’ve had on hand. I’ve used boca crumbles, tofu, and tempeh, all with awesome results. It is such a versatile dish and is really easy to switch up flavors depending on our mood. I love the tomato/kale combo!
These turned out awesome! I used regular pork sausage and made my own cajun seasoning so the entire dish had the flavor and topped the filled peppers with about a tablespoon of chihuahua cheese and baked for a few minutes. Even my toddler ate his entire bowl! We will definitely make this a staple for a while.
Very healthy, but missed something!
I am obviously in the minority on this one but my family found this to be bland, bland, bland. We tasted the filling before scooping it into the peppers and unanimously decided to order takeout instead. Such a disappointment and waste given such positive reviews.
This was great! I made it into a vegetarian dish. I grilled the peppers in the oven rather than microwaving them. I then followed the recipe except I added more tomatoes and no sausage. I also used a Cajun spice recipe. To finish, I stuffed the peppers, sprinkled just a little monterrey jack cheese and put them under the broiler. I definitely recommend this recipe and there is a lot of room for personalizing it to your tastes. Oh! I also had lots of left over stuffing (my peppers were small and I probably overdid the tomatoes a bit. But, it works really well to make a casserole with or put over beans.
I LOVE this recipe! I am a vegan so I substituted the andouille sausage for Field Roast chipotle sausage. I also added more seasoning and the second time around I use less water. It was very soupy the first time. I also only microwaved the peppers for 4 or 5 minutes and skipped putting them in the pot. I know other people thought that they were too mushy going in for 10. A heads up to those who have not made this yet: it takes about 45 mins of prep of you’re doing it by yourself. The recipe also makes about 6-8 servings if each person gets 1/2 a pepper. Absolutely love it though and am making it for my steak-n-potato lovers!
Healthy and easy dish to make. I thought it needed more seasoning to make it more flavorful but I also substituted lean ground buffalo meat for the sausage to make it healthier, which may have impacted the taste.