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Smoked Sausage-Stuffed Peppers
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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
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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |