Southwestern stuffed peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Green, red or yellow peppers |
| ½ | pounds | Italian sausage or chorizo, casing removed |
| 1 | large | Clove garlic, minced |
| 1 | pack | (8 ounces) Pepperidge Farm Corn Bread Stuffing |
| 2 | cups | Shredded Monterey Jack cheese with jalapeno peppers |
| 1 | can | (14'/2 ounces) Swanson* Chicken Broth |
| 1 | large | Red pepper, chopped |
Directions
1. With sharp knife, slice tops offthe 6 peppers; discard seeds and membranes.
2. In 5-quart saucepan, place peppers in enough boiling salted water to cover Reduce heat to low. Cover; simmer 5 minutes. Drain peppers on paper towels. Empty water from saucepan.
3. In 10-inch skillet over medium heat, brown sausage with garlic stirring to separate meat.
4. In large bowl, combine sausage, stuffing, cheese and ¾ cup of the broth. Toss to mix well. Fill peppers with stuffing mixture.
5. In 5-quart saucepan, combine remaining broth and chopped red pepper. Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low Cover; simmer 20 minutes or until peppers are tender and filling is hot. Remove stuffed peppers to serving platter; keep warm.
6. In covered blender container, carefully blend red pepper-broth mixture until smooth. Serve with stuffed peppers.
Makes 6 servings.
Source: 'Stuffing for all Seasons' Campbell Soup Company Pamphlet Found by Fran McGee