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Cajun Stuffed Peppers

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  • 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
Source: Palm Beach Post 09/18/97
Recipe by: Alicia Ross with Beverly Mills
Posted to MC-Recipe Digest V1 #788 by Bill Spalding <> on Sep 18, 1997