Stuffed Cajun Peppers – Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 475, total fat 16 g. saturated fat 4 g. protein 18 g. carbohydrates 68 g., fiber 9 g., cholesterol 19 mg., sodium 773 mg., sugar g. 
Photo of the dish:Anthony Achilleos Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. brown long grain rice
- 1/3 Art. quinoa
- 2 large sweet peppers, cut in half and peel seed
- 120 gr. andouye sausages, finely chopped
- 400 gr. tomato, remove the peel, chop the flesh cubes
- 1 small bunch of kale cabbage, remove stems, leaves chop
- 1 tbsp. l olive oil
- 1 medium onion chopped
- 3 cloves of garlic, chop
- 1/2 tsp dried thyme
- Chopped fresh parsley, for sprinkling (optional)
- A large pinch of allspice (optional)
Recipes with similar ingredients: sweet pepper, sausage, tomatoes, parsley, thyme, onions, garlic, allspice, sausage anduy, quinoa cereal, kale cabbage, brown rice, long grain rice
Recipe preparation:
- In a medium-sized pan, bring water to a boil, add brown rice and cook for 10 minutes. Add quinoa and cook more about 15 minutes Drain the liquid.
- Meanwhile, put sweet peppers in a microwave oven and sprinkle with a tablespoon of water. Cover with foil and cook sweet peppers in a microwave for 10 minutes.
- Heat olive oil in a saucepan. Add onions and fry on high heat, stirring, approximately 5 min. Add sausage, garlic, thyme, allspice, 1/2 tsp salt and fry, stirring, about 3 more minutes
- Add tomatoes and 1 cup of water to the stewpan. Put on top kale and cover, cook, until soft, approximately 2 minutes. Stir the cabbage in the sauce and bring to a boil. Put peppers on top and cover, cook, about 8 more min
- Arrange the peppers in plates. Mix rice and cereal with sauce and add to taste. Put the minced meat on peppers and sprinkle parsley.
