Southwestern Stuffed Peppers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Green, red or yellow peppers
1/2 lbs: 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
Directions:
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.
Source: Stuffing for all Seasons Campbell Soup Company Pamphlet
Found by Fran McGee
Source from luhu.jp
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.
Source: Stuffing for all Seasons Campbell Soup Company Pamphlet
Found by Fran McGee
Source from luhu.jp