SOUTHWESTERN STUFFED PEPPERS
Source of Recipe
cooks.com
List of Ingredients
- 6 large green, red or yellow bell peppers
- 1/2 pound Italian sausage or chorizo, casing removed
- 3 cloves garlic, minced
- 1 package (8 ounces) Pepperidge Farm cornbread stuffing
- 2 cups shredded Jalapeno Monterey Jack cheese
- 1 can Chicken Broth
Instructions
- Slice tops off the 6 peppers core and discard seeds.
- In a large saucepan, place peppers in enough boiling salted water to cover.
- Cover and simmer on low heat for 5 minutes.
- Drain peppers upside down on paper towels.
- In a large skillet over medium heat, brown the sausage and garlic, stirring to break up the meat.
- In a large bowl, combine sausage, stuffing, cheese and 3/4 cup of the broth. Combine well. Fill each pepper with stuffing mixture.
- In large saucepan, combine the remaining broth and chopped red pepper.
- Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low.
- Cover; simmer 15 to 20 minutes or until peppers are just tender.
- In covered blender container, carefully blend red pepper broth mixture until smooth. Serve with stuffed peppers.
Final Comments
Serving Size: 6
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