Cajun chicken and rice stuffed peppers

4 large red bell peppers
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 teaspoons Cajun seasoning
4 teaspoons olive oil
1 cup chopped onion
4 garlic cloves, minced
2 1/2 cups fat-free, less-sodium chicken broth
1 cup uncooked converted rice
1/4 teaspoon salt
2 cups baby spinach leaves
1 ounce shredded cheddar cheese

Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
Combine chicken and Cajun seasoning in a bowl. Heat the oil in a medium saucepan over medium heat. Add the chicken; sauté 4 minutes or until done. Remove from pan.
Add onion and garlic to pan; sauté 1 minute. Add broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Return chicken to pan; cover and cook 3 minutes or until rice is done. Stir in spinach. Divide the rice mixture evenly among pepper halves.
Cover peppers with cheese. Bake in the oven at 400 degrees for about 20-25 minutes or under golden and bubbly.


Number of Servings: 4

Recipe submitted by SparkPeople user RSINDERS.