Cajun Chicken and Mushroom Stuffed Bell Peppers

 

We stopped in Pittsburgh PA on our way back from Toronto.  This city is also known as The Iron City and is the country's largest inland port. There are many things that interested us to make the stop. Other than the historical side, this is also the city of three rivers, the Allegheny and Monongahela rivers join to form the Ohio River.

There are many fresh markets and restaurants there. You will also find many old shops selling souvenirs, kitchen utensils, Asian groceries, herbs and spices from many different nationalities. I was especially attracted to one Italian grocery shop. The minute we stepped into the store, the aroma from the spices really enticed me. They have many freshly ground spices, baked Italian bread, cheeses, cured meats like ham, salami, Porchetta... all kind of nuts, fresh meats, vegetables etc. Their spices are stored in big containers and it is sold by weight. I was busy at the sample section!


The taste of their freshly baked  bread goes with the olive oil, the cheeses and not to forget the cured meat, mmm mmmm mmm! It is unforgettable. The shop has been there for over a  hundred years  and this is my kind of shop.





That afternoon, we had Mediterranean food for lunch, the food was barbecued right in the front of the restaurant and it was delicious. Their dinning area is nicely air conditioned. 

Now back to cooking. One of the spices that we bought is Cajun. I have used it mostly on chicken and fish. Today I used it on chicken, mushrooms and rice and here is the recipe.




4 large Bell Peppers, cut off the top and remove the seeds

For the filling:

1 cup Fresh chicken meat, cut into cubes  
1 tbsp Cajun Spice
1/4 tsp salt, omit this if the Cajun Spice has salt 
1 tsp red Spanish Wine

1 medium size Onion, chopped
3 large Button Mushrooms, cut into big pieces
2 cups Cooked Rice
1/3 cup frozen Green Peas 
1/4 cup Cilantro, chopped
1/4 cup Shredded Cheese
1/4 cup water 

1 tbsp butter
1 tbsp oil

Salt to taste

Wash bell peppers with cold running water, cut off the top of the bell peppers, remove seeds and core. Dry with paper towel and set aside.

Marinate the chicken with cajun spice, salt, red wine and set aside. 

Heat a frying pan on medium high heat. Add in 1 tbsp oil and 1tbsp butter, stir in the chopped onion. Once it starts to get translucent add mushrooms, stir for about 2 minutes then add chicken and saute until it is fully cooked (no more pink), pour in the cooked rice and green peas, stir and cover with lid for about 3 to 5 minutes. Remove the lid, add salt and chopped cilantro, mix well and they are ready to stuff into the bell peppers. 

Preheat oven to 350 F.  Spoon the cooked chicken rice into the bell peppers, top with cheese and place into a baking pan/dish. Add 1/4 cup of water into

the pan and bake for 30 minutes. 

Serve warm with salad.