SOUTHWESTERN STUFFED PEPPERS

Serving Size : 6


Amount Measure Ingredient -- Preparation Method

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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 off the 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.