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Nancy's Kitchen - Tried and Tested Recipes
Robbie's Southwestern Stuffed Peppers Recipe

Here is a twist on traditional stuffed peppers. I have used left over corn bread instead of the stuffing mix and just added a little salsa for flavoring.
Robbie IN

Robbie's Southwestern Stuffed Peppers Recipe

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) Pepperidge Farm cornbread stuffing
2 cups shredded Jalapeno Monterey Jack cheese or cheese of your choice
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. Drain grease.
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 from the tops you cut off .
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, if desired.
Robbie IN

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