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's Southwestern Stuffed
large green, red or yellow bell peppers
1/2 pound Italian sausage or chorizo,
3 cloves garlic,
1 package (8 ounces)
Pepperidge Farm cornbread stuffing
cups shredded Jalapeno Monterey Jack
cheese or cheese of your choice
tops off the 6 peppers core and discard
In a large saucepan, place
peppers in enough boiling salted water
Cover and simmer on low
heat for 5 minutes.
upside down on paper towels.
large skillet over medium heat, brown
the sausage and garlic, stirring to
break up the meat. Drain grease.
large bowl, combine sausage, stuffing,
cheese and 3/4 cup of the broth. Combine
well. Fill each pepper with stuffing
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.
covered blender container, carefully
blend red pepper broth mixture until
Serve with stuffed
peppers, if desired.