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    Southwestern Stuffed Peppers


    Source of Recipe


    www

    Yield: 6 servings

    6 lg red bell peppers
    1/2 lb Italian sausage
    1 lg garlic clove, minced
    1 pk Pepperidge Farm Corn Bread Stuffing
    2 c Monterey Jack cheese with jalapeno peppers, shredded
    1 can chicken broth (14.5oz)
    1 lg red bell pepper, chopped

    With sharp knife, slice tops off the 6 peppers, discard seeds and
    membranes.

    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.

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

    In large bowl, combine sausage, stuffing, cheese and 3/4 cup of
    the broth. Toss to mix well. Fill peppers with stuffing mixture.

    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.

    In covered blender container, carefully blend red pepper-broth
    mixture until smooth. Serve with stuffed peppers.

 

 

 


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