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Smoked Sausage-Stuffed Peppers

1/4 pound fully cooked smoked sausage, chopped
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable 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

Printed from tasteofhome.com Oct 7, 2008

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Smoked Sausage-Stuffed Peppers cont.

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 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.