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5 bell peppers
14 oz turkey andouille sausage – sliced
1 (14-oz) can of petite diced tomatoes
¼ cup tomato paste
2 cloves garlic – minced
½ cup onions – diced
½ cup celery – diced
1 cup instant brown rice – uncooked
1 cup chicken broth
Cajun seasoning to taste
Oil for cooking
For garnish: Chopped parsley
Preheat oven to 375°F.
Cut the tops off peppers and dice them up – set aside. Remove the core and seeds from peppers.
In a large pan, heat oil over medium-high heat and brown sausage on both sides (about 2 minutes).
Add celery, onions and diced peppers and cook until fragrant (about 3 minutes). Add garlic and season with Cajun seasoning to taste – cook for another 30 seconds.
Stir in tomatoes and tomato paste and scrape any brown bits from the bottom of the pan.
Add rice, and broth and bring to a boil. Reduce heat to a simmer and cook for about 5 to 10 minutes or until rice is tender.
Heat a pan on medium-high heat with oil. Add skewers and cook for about 4 to 6 minutes, rotating every few minutes, until chicken is cooked through.
Spoon the mixture into the peppers and place them in a greased baking sheet or oven-safe pan. Bake for about 35 minutes or until peppers are tender.
Top with chopped parsley and serve.
