*  Exported from  MasterCook II  *
                           Cajun Stuffed Peppers
 Recipe By     : Alicia Ross with Beverly Mills
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ground Beef                      To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Lg            Green Bell Peppers
    1      Tsp           Olive Oil
    1      Lg            Onion -- chopped
    1      Tsp           Bottled Minced Garlic
    1      Tsp           Cajun Seasoning
      1/2  Lb            Reduced-Fat Kielbasa Sausage
    2      Cans          Stewed Tomatoes (14 1/2 Oz.)
    1      Can           Fat-Free Chicken Broth (14 /1/2 Oz.)
    1 1/2  C             5-Minute Rice
    1      15 Oz. Can    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 ¼-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
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