Cajun Stuffed Peppers

3 green bell peppers
1 tsp olive oil
1 large onion, chopped
1 tsp minced garlic
1 tsp Cajun seasoning
1/2 Lb Kielbasa Sausage
2 cans (15 oz) stewed tomatoes
1 can (15 oz) chicken broth
1 1/2 cup Minute Rice
1 can (15 oz) 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 dish, 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 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.