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Southwestern Stuffed Peppers

 

37

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

6 large sweet bell peppers
*
½ pound hot italian sausages
1 large garlic cloves
*
1 package bread stuffing
*
2 cups monterey jack cheese
shredded
1 can chicken broth
*
1 large sweet red bell peppers

Directions

With sharp knife, slice tops offthe 6 peppers; discard seeds.

In 5-quart saucepan, place peppers in enough boiling salted water.

Cover; simmer 5 minutes. Drain peppers on paper towels.

Empty water from saucepan.

In 10-inch skillet over medium heat, brown sausage with garlic.

In large bowl, combine sausage, stuffing, cheese and ¾ cup.

Toss to mix well. Fill peppers with stuffing mixture.

In 5-quart saucepan, combine remaining broth.

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.

In covered blender container, carefully blend red pepper-broth.

Serve with stuffed peppers.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 29169% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 717mg 30%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 35g
Vitamin A 23% Vitamin C 58%
Calcium 29% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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