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Receta Southwestern Stuffed Peppers
by Global Cookbook

Southwestern Stuffed Peppers
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  Raciónes: 6

Ingredientes

  • 6 lrg Green, red or possibly yellow peppers
  • 1/2 lb Italian sausage or possibly chorizo, casing removed
  • 1 lrg Clove garlic, chopped
  • 1 pkt (8 ounces) Pepperidge Farm Corn Bread Stuffing
  • 2 c. Shredded Monterey Jack cheese with jalapeno peppers
  • 1 can (14'/2 ounces) Swanson* Chicken Broth
  • 1 lrg Red pepper, minced

Direcciones

  1. With sharp knife, slice tops offthe 6 peppers; throw away seeds and membranes.
  2. In 5-qt saucepan, place peppers in sufficient boiling salted water to cover Reduce heat to low. Cover; simmer 5 min. 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 c. of the broth. Toss to mix well. Fill peppers with stuffing mix.
  5. In 5-qt saucepan, combine remaining broth and minced red pepper.
  6. Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low Cover; simmer 20 min or possibly till peppers are tender and filling is warm.
  7. Remove stuffed peppers to serving platter; keep hot.
  8. In covered blender container, carefully blend red pepper-broth mix till smooth. Serve with stuffed peppers.
  9. Makes 6 servings.