Smoked Stuffed Peppers Ii

Course : Vegetables
Serves: 8
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8 medium red bell pepper
1/4 cup corn oil
2 cups onion
2 tablespoons garlic
2 cups long grain rice
4 cups chicken broth
1/2 pound smoked summer sausage

Preparation / Directions:

Trim bottoms from peppers to stand upright blanch peppers in boiling water for 60 seconds rinse in cold water and invert onto paper towels to drain heat oil in a large saucepot, over a medium flame add onions and saute briefly add garlic and saute for 5-6 minutes to soften without browning add rice and broth bring to a boil, cover, and simmer for 20-30 minutes, until all liquid has been absorbed add minced sausage-mix well spoon sausage/rice mixture into pepper shell to fill loosely arrange peppers in a baking pan place pan on grill-away from coals cover and smoke for 1-1/2 to 2 hours, until tender serve hot


Nutritional Information:

130 Calories (kcal); 8g Total Fat; (51% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 386mg Sodium

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