Southwestern Stuffed Peppers

• 6 large sweet bell peppers
• 1/2 pound hot italian sausages
• 1 large garlic cloves
• 1 package bread stuffing
• 2 cups monterey jack cheese shredded
• 1 can chicken broth
• 1 large sweet red bell peppers

1. With sharp knife, slice tops offthe 6 peppers; discard seeds.
2. In 5-quart saucepan, place peppers in enough boiling salted water.
3. Cover; simmer 5 minutes.
4. Drain peppers on paper towels.
5. Empty water from saucepan.
6. In 10-inch skillet over medium heat, brown sausage with garlic.
7. In large bowl, combine sausage, stuffing, cheese and 3/4 cup.
8. Toss to mix well.
9. Fill peppers with stuffing mixture.
10. In 5-quart saucepan, combine remaining broth.
11. Arrange stuffed peppers in broth.
12. Heat to boiling.
13. Reduce heat to low Cover; simmer 20 minutes or until peppers are tender and filling is hot.
14. Remove stuffed peppers to serving platter; keep warm.
15. In covered blender container, carefully blend red pepper-broth.
16. Serve with stuffed peppers.

sweet bell peppers, garlic, bread stuffing, chicken broth, sweet red bell peppers

Taken from recipeland.com/recipe/v/southwestern-stuffed-peppers-46605 (may not work)