Southwestern Stuffed Peppers

6 large red bell peppers
1/2 lb Italian sausage
1 large Garlic clove; minced
1 pkg Pepperidge Farm Corn Bread Stuffing
2 cups Monterey Jack cheese with jalapeno peppers, shredded
1 (14.5oz) can Chicken broth
1 large red bell Pepper, chopped

With sharp knife, slice tops off the 6 peppers; discard seeds and membranes.

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.

In 10-inch skillet over medium heat, brown sausage with garlic stirring to separate meat.

In large bowl, combine sausage, stuffing, cheese and 3/4 cup of the broth. Toss to mix well. Fill peppers with stuffing mixture.

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.

In covered blender container, carefully blend red pepper-broth mixture until smooth. Serve with stuffed peppers.

Yield: 6 servings
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