Southwestern Stuffed Peppers
By: Helen Pitlick
Published: Monday, January 4, 2010 - 9:52am

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.