Recipe Review: Cajun-Spiced Chicken and Rice Stuffed Peppers (May, 2001)

[Beth H]

I made these last night -- good, easy recipe. I did make some modifications. I didn't have "cajun" seasoning, so I liberally sprinkled Emeril's Essence on the chicken while it cooked. I also do not have a microwave, so (as suggested by members of the BB) I stuffed the peppers with the stuffing, put the "tops" back on the peppers, put a small amount of water in a pan, and baked the peppers for 35 minutes at 350 -- turned out perfectly! (Thanks for the advice yesterday on how to cook peppers.) I also did not have any spinach, so I omitted it. I'm not a huge spinach fan anyhow, so I don't think it hurt the recipe from my standpoint. A repeater -- good after-work meal.

[Jeanz]

Any oldie but goodie I am pulling up - (it finally got to the front of the list of my to do pile). I did microwave these and I thought mine turned out beautiful. I did have great peppers, though. You could start the rice first and do the pepper shells while the rice is cooking to save a little time. The filling positively overflows on this. We had been eating out alot recently and these just hit the spot of fresh, quick and tasty home food. Solid 8+.