Sausage Stuffed Bell Peppers

Total Time:
1 hr 5 min
35 min
30 min

4 servings

  • 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
  • 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

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

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

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.

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Cooking Tips
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4.2 16
for rocky: add about 1 1/2 Tb. of parsley. "Thats about par when you use it in anything. Hope this helps you. Pgh. Phyl P.S. do not like thyme. never use it; too strong and overpowering. item not reviewed by moderator and published
Yesterday I was looking for something different to cook for dinner, and I came across this recipe. It was great! My family enjoyed it, including my daughter who is not a fan of rice. Both she and my husband said they'd want me to cook this again. I made five peppers, three with cheese, two with out. My husband does not eat cheese. I added cheese to the filling as well as the topper with the bread crumbs. item not reviewed by moderator and published
I followed this recipie verbatim but added a small can of tomato sauce for the bell peppers to sit in. It was very tasty with the pork sausage and the crunchy topping, the next time I am going to add a bigger can of tomato sauce and maybe put a little shredded cheese in the filling to make it bind inside the pepper. item not reviewed by moderator and published
Recipe does not tell you how much parsley to add in with the green onions. Does anyone know? item not reviewed by moderator and published
Great recipe! Easy to make and it has a little bite to it. I did half ground turkey instead of all sausage. I also added 1/4 tsp turmeric to my rice and that was good too. I also used red bell peppers instead of green because I like the taste of red. My husband loved it and I would do again and again. item not reviewed by moderator and published
Prepared this recipe, but found out it was not moist enough, had to add some chicken stock before baking. 10 minutes after baking, it was already too brown, had to cover it. I used hot italiian sausage and panko bread crumbs. Also, mixture was a little bland, so I used more of your seasoning in the mixture to stuff the peppers. Turned out great after the adjustments! Also, drizzled a little EVOO on top before baking. Your recipes are always great! Thanks for all you do! Chef Dawn, Littleton, CO item not reviewed by moderator and published
Not only was this recipe so easy to make, it was a different twist to the "standard" stuffed peppers that usually include a tomato sauce base. I doubled the filling mix so that we also had enough to use as a side dish for another meal! item not reviewed by moderator and published
Thanks Emeril! This is a great recipe for cooking all the green peppers in my garden. Very tasty and easy to make. item not reviewed by moderator and published
So good. I even reheated for lunch and was still tasty. I have YET to make a recipe from Emril I didn't love. item not reviewed by moderator and published
This is really good and fairly simple to make. I would reommend a gravy like tomatoe soup or something but it's great as it is! Try putting some other goodies in the peppers like cheese, spicey sausage, sundried tomatoes, etc. item not reviewed by moderator and published

Not what you're looking for? Try:

Stuffed Baby Bell Peppers

Recipe courtesy of Food Network Kitchen