Cajun stuffed peppers
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Cajun stuffed peppers
  Cajun    Peppers    Ground Beef  
Last updated 6/12/2012 1:11:53 AM. Recipe ID 39590. Report a problem with this recipe.
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      Title: Cajun stuffed peppers
 Categories: Ground beef, To post
      Yield: 6 Servings
      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;
           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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Recipe ID 39590 (Apr 03, 2005)

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