These Southwestern Stuffed Peppers are a vibrant and hearty appetizer that brings bold, home-style flavor to your table. The dish features crisp bell peppers filled with a savory mixture of Italian sausage or chorizo, garlic, cornbread stuffing, and melted Monterey Jack cheese with jalape&# 195;±os. The filling is tenderized and served in a smooth, simmered red pepper and chicken broth sauce, adding a pleasant kick of heat and depth. Ideal for parties, potlucks, or as a robust starter before the main course, this recipe is simple to make with ingredients you likely already have on hand. ItâÂÂs a comforting, flavorful dish that balances spice and savory notes perfectly.
Southwestern Stuffed Peppers
Description
These Southwestern Stuffed Peppers are a vibrant and hearty appetizer that brings bold, home-style flavor to your table. The dish features crisp bell peppers filled with a savory mixture of Italian sausage or chorizo, garlic, cornbread stuffing, and melted Monterey Jack cheese with jalape&# 195;±os. The filling is tenderized and served in a smooth, simmered red pepper and chicken broth sauce, adding a pleasant kick of heat and depth. Ideal for parties, potlucks, or as a robust starter before the main course, this recipe is simple to make with ingredients you likely already have on hand. ItâÂÂs a comforting, flavorful dish that balances spice and savory notes perfectly.Ingredients
Directions
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Slice the tops off the 6 bell peppers and discard the seeds and membranes.
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Place the peppers in a 5-quart saucepan and cover with boiling salted water. Reduce heat to low, cover, and simmer for 5 minutes. Drain the peppers on paper towels and empty the water from the saucepan.
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In a 10-inch skillet over medium heat, brown the sausage with the minced garlic, stirring to separate the meat.
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In a large bowl, combine the cooked sausage, cornbread stuffing, cheese, and 3/4 cup of the chicken broth. Toss to mix well.
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Fill the prepared peppers with the stuffing mixture.
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In the 5-quart saucepan, combine the remaining chicken broth and the chopped red pepper.
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Arrange the stuffed peppers in the broth mixture. Heat to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the peppers are tender and the filling is hot.
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Remove the stuffed peppers to a serving platter and keep warm.
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In a covered blender container, carefully blend the remaining red pepper-broth mixture until smooth.
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Serve the stuffed peppers with the smooth red pepper broth on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 198.5kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 3.6g18%
- Cholesterol 26.7mg9%
- Sodium 403.8mg17%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 3.0g12%
- Sugars 3.9g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Casing should be removed from the sausage before browning if using bulk sausage.
For a vegetarian variation, omit the sausage and increase the amount of cornbread stuffing or add black beans.
Be careful when blending hot broth; ensure the blender is covered securely and vented to prevent steam buildup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
