Emeril's Sausage Stuffed Bell Peppers

Emeril's Sausage Stuffed Bell Peppers
Emeril's Sausage Stuffed Bell Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound ground pork sausage

  • 1

    cup chopped onions

  • 1/2

    cup chopped green bell peppers

  • 1/2

    cup chopped celery

  • Salt and freshly ground black pepper

  • 1 1/2

    cups cook long-grain rice

  • 1/4

    cup chopped green onions, green part only

  • 4

    medium bell peppers, sliced in half lengthwise, seed removed

  • 4

    tablespoons dried fine bread crumbs

  • 4

    tablespoons grated Parmesan Reggiano

  • Essence, recipe follows

Directions

Preheat the oven to 400 degrees F. In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. Saute for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the bread crumbs and cheese. Season with Essence and mix well. Sprinkle the crust over each pepper. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for 30 minutes, or until the tops are crusty and brown. Serve hot

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