Food Network: Sausage Stuffed Bell Peppers

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Sausage Stuffed Bell Peppers
Recipe courtesy Emeril Lagasse

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

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
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

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

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