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Smoked Sausage-Stuffed Peppers

This recipe evolved over time. It draws heavily on a stuffed pepper recipe passed on to me by my mother years ago.

2 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

1/4 pound fully cooked smoked sausage, chopped
1 small onion, chopped
1 garlic clove, minced
2 teaspoons canola oil
1 cup chicken broth
3/4 cup canned kidney beans, rinsed and drained
1/2 cup uncooked instant rice
1/4 teaspoon Cajun seasoning
1 cup canned stewed tomatoes
2 medium sweet red or green peppers, cut in half lengthwise and seeded
2 tablespoons butter-flavored cracker crumbs
2 bacon strips, halved
1/2 cup shredded sharp cheddar cheese

Directions

In a skillet, cook the sausage, onion and garlic in oil until meat is
browned. Add the broth, kidney beans, rice and Cajun seasoning.
Bring to a boil. Reduce heat; cover and simmer for 5 minutes or
until rice is tender. Add tomatoes. Simmer, uncovered, for 15
minutes or until thickened.
Place pepper halves in a greased shallow 1-1/2-qt. baking dish. Place
1-1/2 teaspoons cracker crumbs in each pepper half. Fill with
sausage mixture.
In a skillet, cook bacon over medium heat until lightly browned, Top

2 of 2

Smoked Sausage-Stuffed Peppers (continued)

Directions (continued)

each pepper with half of cheese and 1 bacon half. Bake, uncovered,
at 375° for 25-30 minutes or until bacon is crisp. Yield: 2
servings.

Nutrition Facts: 1 serving (1 each) equals 735 calories, 43 g fat (18 g saturated fat), 83 mg cholesterol, 1,949 mg sodium, 62 g carbohydrate, 9 g fiber, 28 g protein.