Look for bell peppers with even bottoms, so that they stand upright on their own.
Cut tops off peppers and carefully remove the core and seeds, taking care not to split the skin.
Dice the pepper tops and set aside.
Place the peppers on the prepared baking sheet; bake for 20 minutes.
Remove from oven and let cool.
Discard any accumulated liquid in the bottom of the peppers.
Meanwhile, season chicken on all sides with 1 Tbsp.
oil in a large skillet over medium heat.
Add half of the chicken and cook, turning to brown all sides, 4 to 6 minutes.
Transfer the chicken to a medium bowl with a slotted spoon.
Repeat with the remaining 1 Tbsp.
olive oil and the remaining chicken.
Add garlic, the remaining 1 Tbsp.
Cajun seasoning, and salt; cook, stirring, for 30 seconds.
Add broth, rice, and the chicken with any accumulated juices; stir to combine.
Bring to a boil.
Remove from heat and stir.
Let stand, covered, until all liquid is absorbed, about 10 minutes.
Bake until heated through, about 20 minutes.
For salt-free Cajun seasoning, mix 1 Tbsp.
paprika, 1 tsp.
each onion powder and garlic powder, 1/2 tsp.
each dried oregano and thyme, and 1/4 tsp.
each cayenne and ground pepper.
(Want to have extra on hand?
Multiply these amounts by four.)
Store in a covered jar for up to 6 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
