Cajun stuffed peppers

6 Servings

Ingredients

Quantity Ingredient
3 larges Green Bell Peppers
1 teaspoon Olive Oil
1 large Onion; chopped
1 teaspoon Bottled Minced Garlic
1 teaspoon Cajun Seasoning
½ pounds Reduced-Fat Kielbasa Sausage
2 cans Stewed Tomatoes (14 1/2 Oz.)
1 can Fat-Free Chicken Broth (14 /1/2 Oz.)
1½ cup 5-Minute Rice
1 can (15 Oz) Red Kidney Beans; drained
Tabasco Sauce; to taste

Directions

Rinse the peppers and cut them in half. Remove the seeds and membranes.

Place the pepper boats into a 9 by 12-inch baking dish. Pour 2 cups of water into the dis, taking care not to get any inside the pepper cavities.

Cover dish with microwave-safe plastic wrap and microwave the peppers on high until the peppers are just crisp-tender, about 5 to 6 minutes.

Meanwhile, heat the oil on medium in a 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and Cajun spice, and raise the heat to medium-high.

Cut sausage link into quarters to make long strips. Cut each strip into ¼-inch slices. Add the sausage to the pan. Add broth, tomatoes and rice to the skillet, cover and raise heat to high to bring the broth to a boil.

Meanwhile, rinse and drain the beans, add to the skillet and recover pan.

Continue to boil until rice is tender, about 5 minutes. Uncover and boil, stirring occasionaly, for 1 minute to thicken the sauce. To serve, remove the peppers from the dish with a slotted spoon, draining any water. Place a pepper half on each plate and fill the cavities with stuffing. Spoon the remaining stuffing around the outside of the peppers. Serve at once.

Serves 6

Source: Palm Beach Post 09/18/97 billspa@...

Recipe by: Alicia Ross with Beverly Mills Posted to MC-Recipe Digest V1 #788 by Bill Spalding <billspa@...> on Sep 18, 1997

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