Stuffed Roasted Peppers

Ingredients

• 4 large red, yellow, and/or orange sweet peppers
• 1 tablespoon olive oil*
• 8 ounce fresh peeled and deveined shrimp, chopped; skinless, boneless chicken breasts, cut into bite-size pieces; and/or bulk pork sausage
• ½ cup frozen whole kernel corn
• ½ cup chopped onion (1 medium)
• 2 cup corn bread stuffing mix
• 1 cup chicken broth
• 1 4 ounce can diced green chile peppers, undrained
• 1 10 ounce container refrigerated Alfredo pasta sauce
• 1 tablespoon snipped fresh cilantro

Directions

1. 1. 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 brown paper bag or butcher paper. Let stand about 15 minutes or until cool enough to handle.
   2. 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/or 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.
   3. 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.
   4. 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.