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Title: Southwestern Stuffed Peppers
Categories: Mexican Vegetable Entree Peppers
Yield: 6 Servings
| 6 | lg | Green, red or yellow peppers |
| 1/2 | lb | Italian sausage or chorizo, casing removed |
| 1 | lg | Clove garlic, minced |
| 1 | pk | (8 ounces) Pepperidge Farm Corn Bread Stuffing |
| 2 | c | Shredded Monterey Jack cheese with jalapeno peppers |
| 1 | cn | (14'/2 ounces) Swanson* Chicken Broth |
| 1 | lg | Red pepper, chopped |
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 3/4 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
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