Cajun Chicken-and-Rice-Stuffed Peppers

Ingredients

• 2 cups baby spinach leaves 
• 1.3 teaspoons cajun spice 
• 1.3 cups less-sodium chicken broth fat-free
• 5 teaspoons chives fresh chopped
• 2  garlic cloves minced
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 2 large bell peppers red
• 0.5 cup converted rice uncooked
• 0.3 teaspoon salt 
• 0.5 pound chicken breast boneless skinless cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• sauce pan
• plastic wrap
• microwave

Directions

1. 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.
2. Combine chicken and Cajun seasoning in a bowl.
3. Heat the oil in a medium saucepan over medium heat.
4. Add the chicken; saut 4 minutes or until done.
5. Remove from pan.
6. Add onion and garlic to pan; saut 1 minute.
7. 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 and chives. Divide the rice mixture evenly among pepper halves.