Southwestern Stuffed Peppers

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Ingredients

6 large green, red or yellow bell peppers
1/2 pound Italian sausage or chorizo, casing removed
3 cloves garlic, minced
1 package (8 ounces) cornbread stuffing
2 cups shredded Jalapeno Monterey Jack cheese
1 can Chicken Broth

Preparation

1
Slice tops off the 6 peppers core and discard seeds.
2
In a large saucepan, place peppers in enough boiling salted water to cover.
3
Cover and simmer on low heat for 5 minutes.
4
Drain peppers upside down on paper towels.
5
In a large skillet over medium heat, brown the sausage and garlic, stirring to break up the meat.
6
In a large bowl, combine sausage, stuffing, cheese and 3/4 cup of the broth. Combine well. Fill each pepper with stuffing mixture.
7
In large saucepan, combine the remaining broth and chopped red pepper.
8
Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low.
9
Cover; simmer 15 to 20 minutes or until peppers are just tender.
10
In covered blender container, carefully blend red pepper broth mixture until smooth; serve with stuffed peppers.

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Tags:

vegetable
southwestern
main course
meats

Yield:

6.0

Added:

January 4, 2010

Creator:

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