Southwestern Stuffed Peppers Recipe - Cooking Index
Southwestern Stuffed Peppers Recipe - Cooking Index
| 6 | Green - red or yellow (large) pepper | |
| 1/2 lb | 227g / 8oz | Italian sausage or chorizo - casing removed |
| 1 | Garlic - minced | |
| 1 | Pepperidge - farm corn bread stuf (8 ounces) | |
| 2 cups | 292g / 10oz | Shredded monterey jack - cheese with jalapeno |
| 1 | Swanson* - chicken broth (14'/2 ounces) | |
| 1 | Red pepper - chopped (large) |
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.
Source:
'Stuffing for all Seasons' Campbell Soup Company Pamphlet Found by Fran McGee
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