6 large Green, red or yellow peppers
1/2 lb Italian sausage or chorizo, casing removed
1 large Clove garlic, minced
1 package (8 ounces) Pepperidge Farm Corn Bread Stuffing
2 cup Shredded Monterey Jack cheese with jalapeno peppers
1 can (14'/2 ounces) Swanson* Chicken Broth
1 large Red pepper, chopped
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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. |
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