STUFFED HOT PEPPERS WITH SAUSAGE RECIPES

SAUSAGE AND RICE STUFFED PEPPERS RECIPE | ALLRECIPES

Sausage and Rice Stuffed Peppers Recipe | Allrecipes image

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.

Provided by NANCIENANCIE

Categories Stuffed Bell Peppers

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 ⅔ cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

Steps:

Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
Spoon rice mixture into peppers.
Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Nutrition Facts : Calories 1276.5 calories, CarbohydrateContent 154.6 g, CholesterolContent 133.3 mg, FatContent 53.1 g, FiberContent 5.3 g, ProteinContent 43.6 g, SaturatedFatContent 25.9 g, SodiumContent 1141.8 mg, SugarContent 8.1 g

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.

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