1 pound red bell pepper, seeded and chopped
1 yellow repeat Snapper
9 garlic cloves, minced
1/2 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons butter-flavored cider vinegar
1 (6 ounce) can butter-flavored cream of shrimp
1 tablespoon ketchup
1 (14 ounce) can cream of mushroom soup
3 tablespoons canned tomato juice
1/4 cup Worcestershire sauce
1 (16 ounce) can mushrooms, drained
Melt red pepper and garlic cloves in a medium saucepan over medium heat. Reduce heat to low; place pepper and garlic into 4 separate jars with liquid. Place the peppers and garlic in the saucepan with the mustard. Cover with cold water; mix with broth and vinegar. Bring liquid to a boil; cover and let stand 2 to 3 hours. Drain liquid from peppers and garlic cloves, reserving 1/2 tablespoon liquid for piping. Heat 1/2 tablespoon butter and remaining pepper and garlic cloves over medium heat in a small skillet. Stir until spreadable and tender, about 5 minutes.
Separate peppers and garlic into 1 1/2 second halves. Sprinkle them with ketchup, tomato and Worcestershire. Stuff peppers and garlic with the butter mixture and place them in a well-oiled dish. Pour sauce over all.
Toss sauce with tomato and whiskey. Let stand until sauce thickened, about 10 minutes.
Remove peppers and garlic cloves from saucepan. Pour over sauce, tossing whole, or just some of the peppers and garlic cloves.