WeightWatchers Jambalaya Stuffed Peppers recipe

***5 Points***

Ingredients:
1½ pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
6 large yellow, green, or orange bell peppers
2 Tbsp olive oil, divided
2 Tbsp salt-free Cajun seasoning divided
1 link andouille sausage (3-4 oz.), sliced
2 cloves garlic, minced
1 small onion, diced ( ½ cup)
½ cup diced celery
1 (14 ounce) can diced tomatoes
1 cup low-sodium chicken broth
½ tsp salt
¼ cup tomato paste
1 cup uncooked instant brown rice

Directions:

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.

2. Cut tops off peppers and carefully remove the core and seeds, taking care not to split the skin. Dice the pepper tops and set aside. Place the peppers on the prepared baking sheet; bake for about 20 minutes. Remove from oven and let cool. Discard any accumulated liquid in the bottom of the peppers.

3. Meanwhile, season chicken on all sides with 1 tablespoon Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium heat. Add half of the chicken and cook, turning to brown all sides, 4 to 6 minutes. Transfer the chicken to a medium bowl with a slotted spoon. Repeat with the remaining 1 tablespoon olive oil and the remaining chicken.

4. Add sausage to the now-empty skillet and cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Add onion, celery, and the reserved diced pepper; cook, stirring often, until the onions are translucent, 3-5 minutes. Add garlic, the remaining 1 tablespoon Cajun seasoning, and salt; cook, stirring, for 30 seconds. Add tomatoes and tomato paste; stir to combine, scraping any brown bits off the bottom of the pan. Add broth, rice, and the chicken with any accumulated juices; stir to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the chicken has cooked through and the rice has softened (about 5-10 minutes). Remove from the heat and stir. Let stand, covered, until all liquid is absorbed, about 10 minutes.

5. Divide the chicken mixture among the peppers, spooning about 1¼ cups into each one and mounding it on top, if necessary. Bake until heated through, about 20 minutes.

***Serves 6***

Recipe source: Weight Watchers Recipes and Support Group / Facebook

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