Smoked Sausage-Stuffed Peppers |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This recipe evolved over time. It draws heavily on a stuffed pepper recipe passed on to me by my mother years ago. Ingredients:
1/4 pound fully cooked johnsonville® smoked sausage, chopped |
1 small onion, chopped |
1 garlic clove, minced |
2 teaspoons canola 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 |
Directions:
1. 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.
2. 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.
3. 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.
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