• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cajun Stuffed Peppers

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 3 lg Green Bell Peppers
  • 1 ts Olive Oil
  • 1 lg Onion; chopped
  • 1 ts Bottled Minced Garlic
  • 1 ts Cajun Seasoning
  • 1/2 lb Reduced-Fat Kielbasa Sausage
  • 2 cn Stewed Tomatoes (14 1/2 Oz.)
  • 1 cn Fat-Free Chicken Broth (14
  • -/1/2 Oz.)
  • 1 1/2 c 5-Minute 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 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
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 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

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