Cajun Stuffed Peppers

Course : Cajun
Serves: 6
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3 large green bell peppers
1 teaspoon olive oil
1 large onion -- chopped
1 teaspoon garlic minced
1 teaspoon Cajun seasoning
1/2 pound 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 cups 5 minute rice
15 ounces red kidney beans -- drained
1/2 teaspoon Tabasco sauce -- to taste

Preparation / 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 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-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 1/4-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 occasionally, 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

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