*  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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