*  Exported from  MasterCook  *
 
                        SOUTHWESTERN STUFFED PEPPERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         Green -- red or yellow pepper
      1/2  pound         Italian sausage or chorizo -- casing removed
    1      large         Clove garlic -- minced
    1      package       (8 ounces) Pepperidge -- Farm Corn Bread Stuf
    2      cups          Shredded Monterey Jack -- cheese with jalapeno
 					
    1      can           (14'/2 ounces) Swanson* -- Chicken Broth
    1      large         Red pepper -- chopped
 
 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
 
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