Southwestern Stuffed Peppers
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
sweet bell peppers
|
*
|
| 226.8 | g |
hot italian sausages
|
|
| 1 | large |
garlic cloves
|
*
|
| 1 | package |
bread stuffing
|
* |
| 473 | ml |
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.
