* Exported from MasterCook II * Cajun Stuffed Peppers Recipe By : Alicia Ross with Beverly Mills Serving Size : 6 Preparation Time :0:00 Categories : Ground Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lg Green bell peppers 1 ts Olive oil 1 lg Onion -- chopped 1 ts Minced garlic 1 ts Cajun seasoning 1/2 lb Reduced-fat kielbasa sausage 29 oz Stewed tomatoes (2 cans) 14 1/2 oz Can fat-free chicken broth 1 1/2 c 5-minute rice 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 9x12" baking dish. Pour 2 cups water into the dish, 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" 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 1/4" 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. Yield: 6 Servings Recipe FROM: Palm Beach Post, Sep 18, 1997 Posted by: Bill Spalding - - - - - - - - - - - - - - - - - -