Stuffing

1/2 bag Southwestern Frozen yellow/red/green peppers
4 tablespoons Butter (1/2 stick)
1 can Green Giant Mexicorn
1 cup unsalted shelled peeled Peanuts (or Walnuts) - leave out if peanut allergies
1 can Campbells Cream of Mushroom Soup
1 cup Bulgar
3 cups water
6 slices Bread (toast)
1 tube Ritz Crackers
4 tablespoons Onion Flakes
1 Tablespoon Aldrich Farm's Apple Garlic Pepper Jelly

Directions:

In small sauce pot, boil Bulgar with 3 cups of water for twenty minutes. 

In skillet add butter and sautee frozen peppers.  Add Green Giant Mexicorn.  Add cooked Bulgar. Add unsalted Peanuts (shelled). Add Campbells Cream of Mushroom Soup.  Stir in 1 Tbsp Aldrich Farm's Apple Garlic Pepper Jelly.  Slowly stir in broken apart toasted bread slices.  Stir in Onion Flakes.  While in tube, smash Ritz Crackers with fingers until all crumbed.  Open end of tube and slowly mix into skillet.  Stir for another three to five minutes.

Total Cook Time:  25 minutes