- 6 large green, red or yellow bell peppers
- 1/2 pound Italian sausage or chorizo, casing removed
- 3 cloves garlic, minced
- 1 package (8 ounces) cornbread stuffing
- 2 cups shredded Jalapeno Monterey Jack cheese
- 1 can Chicken Broth
Slice tops off the 6 peppers core and discard seeds.
In a large saucepan, place peppers in enough boiling salted water to cover.
Cover and simmer on low heat for 5 minutes.
Drain peppers upside down on paper towels.
In a large skillet over medium heat, brown the sausage and garlic, stirring to break up the meat.
In a large bowl, combine sausage, stuffing, cheese and 3/4 cup of the broth. Combine well. Fill each pepper with stuffing mixture.
In large saucepan, combine the remaining broth and chopped red pepper.
Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low.
Cover; simmer 15 to 20 minutes or until peppers are just tender.
In covered blender container, carefully blend red pepper broth mixture until smooth; serve with stuffed peppers.