INGREDIENTS

INSTRUCTIONS

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
Source: Palm Beach Post 09/18/97
billspa@icanect.net
Recipe by: Alicia Ross with Beverly Mills
Posted to MC-Recipe Digest V1 #788 by Bill Spalding <billspa@icanect.net>
on Sep 18, 1997

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