Recipe - Southwestern Stuffed Peppers

6 lg Green, red or yellow peppers
One half pound Italian sausage or chorizo,
casing removed
1 lg Clove garlic, minced
1 pack (8 ounces) Pepperidge
Farm Corn Bread Stuffing
2 cup 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 offthe 6 peppers; discard seeds and
membranes.

2. In 5quart 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 10inch skillet over medium heat, brown sausage with garlic stirring
to separate meat.

4. In large bowl, combine sausage, stuffing, cheese and Three fourths cup of the
broth. Toss to mix well. Fill peppers with stuffing mixture.

5. In 5quart 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 pepperbroth 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