| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Mexican |
Mexican, Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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