Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Green, red or yellow peppers 2 c Shredded Monterey Jack
1/2 lb Italian sausage or chorizo, -cheese with jalapeno
-casing removed -peppers
1 lg Clove garlic, minced 1 cn (14'/2 ounces) Swanson*
1 pk (8 ounces) Pepperidge -Chicken Broth
-Farm Corn Bread Stuffing 1 lg 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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