Recipe - Cajun Stuffed Peppers

3 lg Green Bell Peppers
1 teaspoon Olive Oil
1 lg Onion; chopped
1 teaspoon Bottled Minced Garlic
1 teaspoon Cajun Seasoning
One half pound ReducedFat Kielbasa Sausage
2 cn Stewed Tomatoes (14 One half Oz.)
1 cn FatFree Chicken Broth (14
/One half Oz.)
1 One half cup 5Minute Rice
1 cn (15 Oz) Red Kidney Beans;
drained
Tabasco Sauce; to taste

Rinse the peppers and cut them in half. Remove the seeds and membranes.
Place the pepper boats into a 9 by 12inch baking dish. Pour 2 cups of
water into the dis, taking care not to get any inside the pepper cavities.
Cover dish with microwavesafe plastic wrap and microwave the peppers on
high until the peppers are just crisptender, about 5 to 6 minutes.
Meanwhile, heat the oil on medium in a 12inch 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 mediumhigh.
Cut sausage link into quarters to make long strips. Cut each strip into
1/4inch 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@icanect.net

Recipe by: Alicia Ross with Beverly Mills

Posted to MCRecipe Digest V1 #788 by Bill Spalding billspa@icanect.net
on Sep 18, 1997