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Cajun Stuffed Peppers
Recipe By : Alicia Ross with Beverly Mills
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef To Post
Amount Measure Ingredient -- Preparation Method
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3 Lg Green Bell Peppers
1 Tsp Olive Oil
1 Lg Onion -- chopped
1 Tsp Bottled Minced Garlic
1 Tsp Cajun Seasoning
1/2 Lb Reduced-Fat Kielbasa Sausage
2 Cans Stewed Tomatoes (14 1/2 Oz.)
1 Can Fat-Free Chicken Broth (14 /1/2 Oz.)
1 1/2 C 5-Minute Rice
1 15 Oz. Can 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 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@icanect.net
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