Emeril's Sausage Stuffed Bell Peppers

By Kshonyo

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

Preparation

Step 1

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