Ingredients
- 3 Tbsp. olive oil, divided
- 8 oz. boneless, skinless chicken breast, cubed
- 10 oz. spicy chicken sausage, cases removed
- 1 jalapeño, minced
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 tsp. salt-free Cajun seasoning
- 1 Tbsp. tomato paste
- 1 (14 oz.) can no-salt-added diced tomatoes
- 3 cups low-sodium chicken broth
- 1½ cups brown rice
- 6 large bell peppers, cleaned and tops removed
- 1½ tsp. hot sauce
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Instructions
- Heat a third of the olive oil in a large stockpot. Add chicken and sausage to pan and cook until lightly browned, breaking sausage into bite-sized chunks as it cooks (5-6 minutes).
- Add jalapeño, onion, and garlic. Cook until just soft (6-8 minutes).
- Add Cajun seasoning, tomato paste, canned tomatoes, and chicken broth. Bring to a boil and add rice. Cover pot and simmer on low until rice is tender, adding extra water if necessary to keep the pan from going dry (40 minutes).
- Preheat oven to 350ºF.
- Stuff peppers with cooked rice mixture, drizzle with hot sauce and remaining olive oil. Place in oven and bake until peppers are tender when pierced with a fork (25-30 minutes).