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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.
- 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.
- Remove stuffed peppers to serving platter; keep hot.
- 6. In covered blender container, carefully blend red pepper-broth mix till smooth. Serve with stuffed peppers.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 210 | 76% |
| Total Fat 23.32g | 29% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 479mg | 20% |
| Potassium 173mg | 5% |
| Total Carbs 1.85g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.13g | 1% |
| Protein 14.83g | 24% |
