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. Source: 'Stuffing for all Seasons' Campbell Soup Company Pamphlet Found by Fran McGee