Cajun Stuffed Peppers

Cajun Stuffed Peppers

Here's a really yummy recipe from the June GI news: http://ginews.blogspot.com/2008/06/gi-newsjune-2008.html

This makes a hearty dinner allowing two peppers per person. Wrap any leftover filling in a tortilla, or eat it as a ‘bean’ salad on its own. Cajun seasoning is a flavoursome blend of paprika, pepper, dried herbs and aromatics. It’s available in supermarkets.

Serves 4 for a main meal


8 small red peppers (capsicums)
4 rashers lean smoked bacon or ham, cut into 1 cm (1/2 inch) pieces
1 small clove garlic, crushed
2 teaspoons Cajun seasoning
1 x 400 g (14 oz) can cannellini beans, rinsed and drained
1 x 400 g (14 oz) can kidney beans, rinsed and drained
1 cob corn, kernels removed
1 1/2 tablespoons finely grated parmesan
1–2 tablespoons olive oil for drizzling

Pre-heat the oven to 170ºC. Cut the top off the peppers at the top (to make a lid) and scoop out the membrane and seeds. Set aside on baking tray and keep the lids.
Sauté the bacon in a non stick pan until it starts to brown, then add garlic and Cajun seasoning. Stir until fragrant then add the beans, corn and parmesan and stir to combine well.
Stuff the peppers with the bean mixture and top with the ‘lids’. Drizzle a little olive oil over and bake for 45 minutes, or until the flesh of the pepper is tender.


Per pepper
884 kJ/ 210 calories; 14 g protein; 7 g fat (includes 1.5 g saturated fat); 20 g carbohydrate; 8 g fibre