BH&G 3241
From
Dave Drum@1:3634/12 to
All on Wed Jul 7 05:50:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southwestern Stuffed Roasted Peppers
Categories: Vegetables, Chilies, Breads, Sauces
Yield: 4 Servings
4 lg Red, yellow, and/or orange
- sweet peppers
1 tb Olive oil
8 oz Fresh peeled, deveined
- shrimp; chopped
+=AND/OR=+
8 oz Skinned, boned chicken; in
- bite-size pieces
+=AND/OR=+
8 oz Bulk pork sausage
1/2 c Whole kernel corn; thawed
1/2 c Chopped onion (1 medium)
2 c Corn bread stuffing mix
1 c Chicken broth
4 oz Can diced green chilies;
- undrained
10 oz Container refrigerated
- Alfredo pasta sauce
1 tb Snipped fresh cilantro
For a charcoal or gas grill, place whole sweet peppers on
the rack of a covered grill directly over medium-high
heat. Grill for 13 to 15 minutes or until charred and
very tender, turning occasionally. Wrap peppers in foil.
Let stand about 15 minutes or until cool enough to
handle.
Meanwhile, for stuffing, in a large skillet heat oil over
medium heat. Add shrimp, chicken, and/or sausage; corn;
and onion; cook until shrimp is opaque, chicken is no
longer pink, and sausage is brown, stirring occasionally.
Stir in stuffing mix and broth; cook just until broth is
absorbed. Remove from heat. Stir in half of the green
chile peppers.
Using a sharp knife, loosen edges of skins from grilled
sweet peppers; gently peel off skins in strips and
discard. Brush peppers with oil. Cut each pepper in half
lengthwise; remove seeds. Spoon stuffing into pepper
halves. Return to grill. Grill about 5 minutes more or
until heated through.
For sauce, in a small saucepan combine Alfredo sauce and
the remaining green chile peppers. Cook over medium heat
until heated through. Spoon sauce over stuffed peppers.
Sprinkle with cilantro.
Makes: 4 main-dish or 8 side-dish servings
Better Homes & Gardens | July 2015
MM Format by Dave Drum - 25 July 2015
Uncle Dirty Dave's Archives
MMMMM
... Another holiday based on gluttony and candy.
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