Ingredients
1/4 pound fully cooked smoked sausage, chopped1 small onion, chopped1 garlic clove, minced2 teaspoons canola oil1 cup chicken broth3/4 cup canned kidney beans, rinsed and drained1/2 cup uncooked instant rice1/4 teaspoon Cajun seasoning1 cup canned stewed tomatoes2 medium sweet red or green peppers, cut in half lengthwise and seeded2 tablespoons butter-flavored cracker crumbs2 bacon strips, halved1/2 cup shredded sharp cheddar cheese
Preparation
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 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.
