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Cooked by: Chef / Last Modified: 7/2/2008 / Base: Vegetables / Number of Servings: 6 |
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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.
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 |
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