Hope you enjoy this one.:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Stuffed Peppers
 Categories: Main dish, Meats, Vegetables
      Yield: 6 Servings
 
      3 lg Bell peppers, green
      1 ts Olive oil
      1 lg Onion; chopped
      1 ts Garlic; minced
      1 ts Cajun spice blend
    1/2 lb Polish sausage
      2 ea 14 oz cans, stewed tomatoes
      1 ea 14 oz cans, chicken broth
  1 1/2 c  Minute rice
      1 ea 16 oz cans red kidney beans
      1 ds Tabasco Sauce, to taste
 
  Rinse the peppers and cut them in half. Remove the seeds and
  membranes. Place the pepper halves into a 9 x 12 inch baking dish.
  Pour 2 cups of water into the dish, taking care not to wet the
  insides of the peppers. cover the dish with microwave-safe plastic
  wrap and microwave the peppers on high until the peppers are just
  tender crisp, about 5-6 minutes.
  
  Heat the oil on medium in a 12 inch non-stick 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 the sausage links into quarters to make long strips. Cut
  each strip into 1/4 inch slices. Add the sausage to the pan.
  
  Add the broth, tomatoes and rice to the skillet. Cover and raise the
  heat to high to bring to a boil, Meanwhile, rinse and drain the
  beans, add them to the skillet and recover the pan. Continue to boil
  until the rice is tender, about 5 minutes. Uncover and boil, stirring
  occasionally, 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.
  
 
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... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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