SAUSAGE STUFFED BELL PEPPER RECIPE RECIPES

Name: Sausage Stuffed Bell Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium green bell peppers; 8 ounces ground pork sausage; 1 1/2 cups chopped onions; 1/2 cup chopped celery; 2 teaspoons minced garlic; 1 1/2 cups cooked long-grain rice; 1/2 teaspoon salt, plus more for seasoning; 1/4 teaspoon freshly ground black pepper, plus more for seasoning; 1/2 teaspoon Essence, plus more for seasoning, recipe follows; 1/4 cup chopped green onions, green part only; 1 tablespoon chopped parsley leaves; 2 tablespoons fine dry bread crumbs; 2 tablespoons grated Parmesan; 4 teaspoons unsalted butter; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

SAUSAGE STUFFED BELL PEPPERS RECIPE | EMERIL LAGASSE ...

Sausage Stuffed Bell Peppers Recipe | Emeril Lagasse ... image

Provided by Emeril Lagasse

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Preheat the oven to 400 degrees F.
Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

STUFFED BELL PEPPER SOUP RECIPE | FOOD NETWORK KITCHEN ...

Stuffed Bell Pepper Soup Recipe | Food Network Kitchen ... image

If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 medium green bell peppers, diced
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 pound ground beef
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon dried oregano
4 cups low-sodium beef broth
One 14.5-ounce can diced tomatoes
One 14.5-ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 cup cooked white rice
Shredded Cheddar, for serving
Chopped fresh parsley, for serving

Steps:

Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
Ladle the soup into bowls and top with some Cheddar and parsley.

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Reviews 4.3
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Category main-dish

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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