Southwestern Stuffed Peppers
Submitted by lhoward
Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
1 hrsStuffed peppers with a Southwestern attitude and a sausage-and-cheese filling that doesn’t hold back.
Bell peppers get blanched just enough to soften, then packed with a mixture of browned hot Italian sausage, bread stuffing, and shredded Monterey Jack. They simmer in chicken broth until tender all the way through, and the broth and a roasted red bell pepper get blended into a smooth, vibrant sauce to pour over the top.
It’s a complete dinner in every pepper, and the red pepper sauce takes it from home cooking to something that looks like it came out of a restaurant kitchen.
Pro Tips
- Blanch the peppers for exactly 5 minutes. Any longer and they’ll collapse when you stuff them.
- Pack the filling firmly so the peppers hold their shape and every bite is loaded.
- Blend the red pepper sauce until silky smooth and drizzle it over the plated peppers for a dramatic presentation.
- Use a mix of colored peppers for a more striking plate. Green, red, yellow, and orange all work.
Ingredients
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.
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