Cajun Stuffed Peppers

Who ever said that stuffed peppers had to be mushy? Once I tried this, I never went back to those boiled ones that I was served (and enjoyed) in my youth. These are a gorgeous side dish when prepared with red and yellow bell peppers, but the green ones work just as well... as long as they're not bitter (which I found at grocery stores in more southern latitudes).

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Cajun Stuffed Peppers
"Doris Christopher's Light & Simple" by The Pampered Chef, Ltd. - 1996
4 Servings

"A minimum of ingredients resulting in maximum taste -- what a great idea for a quick and healthy meal!" - author

14 1/2 ounces canned tomatoes, diced, seasoned, and undrained
1 1/2 cups water
1 5.1 ounce package Cajun-Style Red Beans and Rice Mix
4 small red bell peppers, yellow bell peppers, or a mix, *OR*
3 large red bell peppers, or yellow bell peppers, (optional)
3 ounces cheddar cheese, shredded (3 oz=1 cup)

Preheat oven to 350 degrees F. In 2-quart saucepan, add seasoned tomatoes, water, and rice and bean mix; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes or until rice is tender.

Meanwhile, cut peppers in half lengthwise; remove seeds and membranes. Place pepper halves in Deep Dish Baker or any suitable casserole dish; bake 10 minutes.

Fill each pepper half with approximately 1/3 cup rice and beans mixture. Cover; bake 20 minutes longer.

Remove cover; sprinkle cheese over pepper halves. Bake an additional 2-3 minutes or until cheese is melted.

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Donna's Notes:
I reduce the second baking time by 5 minutes (20 to 15) when I plan to microwave the stuffed peppers as part of a work lunch. I also like using the garlic and onion diced tomatoes as the 'seasoned' ones.