Southwestern Stuffed Peppers
Yield: 6 servings
6 lg red bell peppers
1/2 lb Italian sausage
1 lg garlic clove, minced
1 pk Pepperidge Farm Corn Bread Stuffing
2 c Monterey Jack cheese with jalapeno peppers, shredded
1 can chicken broth (14.5oz)
1 lg red bell pepper, chopped
With sharp knife, slice tops off the 6 peppers, discard seeds and
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.
In 10-inch skillet over medium heat, brown sausage with garlic
stirring to separate meat.
In large bowl, combine sausage, stuffing, cheese and 3/4 cup of
the broth. Toss to mix well. Fill peppers with stuffing mixture.
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.
In covered blender container, carefully blend red pepper-broth
mixture until smooth. Serve with stuffed peppers.