Southwestern Stuffed Peppers
Source: Campbell Soup Company Pamphlet
Makes 6 servings

6 large green, red or yellow peppers
1/2 lb Italian sausage or chorizo, casing removed
1 large clove garlic, minced
1 pkg (8 ounces) Pepperidge farm corn bread stuffing
2 cups shredded Monterey jack cheese with jalapeno peppers
1 can (14 1/2 ounces) Swanson chicken broth
1 large red pepper, chopped

1. With sharp knife, slice tops off the 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.