*  Exported from  MasterCook  *
                        SOUTHWESTERN STUFFED PEPPERS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Vegetables
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lg           Green, red or yellow peppers
      1/2   lb           Italian sausage or chorizo,
                         -casing removed
    1       lg           Clove garlic, minced
    1       pk           (8 ounces) Pepperidge
                         -Farm Corn Bread Stuffing
    2       c            Shredded Monterey Jack
                         -cheese with jalapeno
    1       cn           (14'/2 ounces) Swanson*
                         -Chicken Broth
    1       lg           Red pepper, chopped
   1. With sharp knife, slice tops offthe 6 peppers; discard seeds and
   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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