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It draws heavily on a stuffed pepper recipe passed on to me by my mother years ago.","recipeIngredient":["1\/4 pound fully cooked 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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"In a skillet, cook bacon over medium heat until lightly browned, Top each pepper with half of cheese and 1 bacon half. 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