Organic Cajun Stuffed Peppers Recipe
I have a riddle for you. What’s pretty on the outside and not that great on the inside? If you’ve read the Purple Pepper Post, you’ll know, it’s the orange peppers! Sometimes you get a bad one when it’s organic 🙁
When I was a kid, I had something so delicious, but I kind of only sort of know what it was. It was red potatoes, but with Cajun seasoning… or crab seasoning… see, I somewhat don’t remember, but I know that it was eaten near New Orleans, so it must be Cajun inspired at the least. In addition to that, I LOVED red beans and rice as a child. I could eat bowls of that stuff, and that’s where the inspiration for these peppers truly come from.
Now, some of you may know that the kids, especially Kid Two, hates spicy things. I have to always keep that in mind as I’m creating recipes, especially anything Cajun inspired 🙂 Needless to say, everyone really enjoyed the meal, however, I can safely say that if you’re a fan of spice, please feel free to add much more.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Diabetic Friendly, Vegan
*For Corn Free, be sure to source safe ingredients. You may need to use a different rice.
15 ounces Eden Organic Aduki Beans (don’t drain)
15 ounces Eden Organic Small Red Beans (don’t drain)
1 cup Organic Diced White Onion
7 ounces Organic Tomato Paste (I used Yellow Barn Tomato Concentrate for this dish)
4 tsp Sea Salt
3/4 tsp Organic Smoked Paprika
1/8 tsp Organic Cayenne Pepper
4 tsp Organic Maple Butter
Cooked Organic Wild Rice
Hollowed Organic Peppers For Serving
Related post: Organic Beans & Rice Recipe
Start by cooking your wild rice in your rice cooker. We used the 365 organic wild rice blend (brown rice and black rice). Next, prepare your peppers but cutting off the tops. To do this, don’t cut straight across. In stead, use your knife to cut in a circle around the top, going in and out of the pepper. You should be able to remove the top of the pepper as you would the lid from a pot. This will help make sure that most of the seeds come right out. I opted to keep the peppers raw for this dish (to offer the kids variety), however, you can bake the peppers at this point to soften them too.
Heat a medium – large pot on medium heat (275) and add your beans, onions, tomato paste, and seasonings. After 10 minutes, reduce the heat to medium low, and allow it to simmer without a lid for 15 – 20 minutes. Once it’s done cooking, mix with your rice, fill your peppers, and serve. Time for pictures: