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Southwestern Stuffed Peppers

Ingredients: 6 large Green, red or yellow peppers 1/2 Pound(s) Italian sausage or chorizo 1 large Clove garlic, minced 8 Ounce(s) Pepperidge Bread Stuffing 2 Cup(s) Shredded Monterey Jack 1 Can(s) Swanson Chicken Broth 1 large Red pepper, chopped Directions: 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.
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Make sure fish is cleaned, scaled and washed thoroughly with black parts rubbed off. Remove as many bones as possible. Combine stuffing ingredients an Dolmathes me lahano (stuffed cabbage) In separate recipe Cut around the stem of the cabbage, leave whole, and parboil for 5 minutes; then let it steep for another 5 minutes. Remove from water, and drain; then separate cabbage leaves. Chop the small inside leaves and the core, and line Stuffed raw mushroom appetizers Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving Southwestern sausage casserole Cook, drain, and crumble sausage. Cut tortillas into half-inch strips. In a greased 13 x 9 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkl Southwestern cheese cake Combine cheese, beat until fluffy. Stir in 1 cup sour cream & taco seasoning. Beat in eggs one at a time. Fold in green chilis. Pour into a 9 inch springform pan. Bake at 350 degrees for 35-40 minutes. Remove & cool on wire rack for Hungarian stuffed red bell peppers Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Sead and core the peppers; set aside. Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion and reserved chop Pickled hot red peppers RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 w Southwestern chicken & rice Bring cooked chicken, salsa, taco seasoning, and water to boil in large skillet. Simmer for ten minutes. Return to boil. Stir in rice and beans. Add cheese. Cover and cook on low for five minutes. Top with sour cream. Can be eaten plain, in tortillas, or Stuffed jalape?os Heat butter in a non-stick skillet and saute chopped onion, celery and garlic until softened, about 3 minutes. Combine in bowl with crab, egg, salt, pepper and cracker crumbs, and mix If it is too dry, add another egg. Stuff pepper halves liberall Black or pinto beans & chicken, southwestern style In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red peppe Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon of pesto sauce into each pocket. Secure with toothpicks if necessary. Heat butter and lemon juice in a small saucepan until butte Pecan chicken breast stuffed with cream cheese and broccoli Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the cdenter of each chicken breast, roll up, tuck in the sizes and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and pecans together in anothe