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