Recipe By : Stuffing For All Seasons Campbell Soup Company Pamphlet
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lg Green red or yellow pepper
1/2 lb Italian sausage or chorizo --
- casing removed
1 cl garlic -- minced
8 oz Corn bread stuffing mix
2 c Pepper jack cheese -- shredded
14 1/2 oz Can chicken broth
1 lg Red pepper -- chopped
With sharp knife, slice tops off the 6 peppers; discard seeds and
membranes.
In 5 qt 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" 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 qt 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.
