Title: Southwestern stuffed peppers
 Categories: Mexican, Vegetables, Main dish
      Yield: 6 Servings
 
      6 lg Green, red or yellow peppers
    1/2 lb Italian sausage or chorizo,
           -casing removed
      1 lg Clove garlic, minced
      1 pk (8 ounces) Pepperidge
           -Farm Corn Bread Stuffing
      2 c  Shredded Monterey Jack
           -cheese with jalapeno
           -peppers
      1 cn (14'/2 ounces) Swanson*
           -Chicken Broth
      1 lg Red pepper, chopped
 
  1. With sharp knife, slice tops offthe 6 peppers; discard seeds and
  membranes.
  
  2. In 5-quart saucepan, place peppers in enough boiling salted water
  to cover Reduce heat to low. Cover; simmer 5 minutes. Drain peppers
  on paper towels. Empty water from saucepan.
  
  3. In 10-inch skillet over medium heat, brown sausage with garlic
  stirring to separate meat.
  
  4. In large bowl, combine sausage, stuffing, cheese and 3/4 cup of the
  broth. Toss to mix well. Fill peppers with stuffing mixture.
  
  5. In 5-quart saucepan, combine remaining broth and chopped red
  pepper. 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.
  
  6. In covered blender container, carefully blend red pepper-broth
  mixture until smooth. Serve with stuffed peppers.
  
  Makes 6 servings.