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
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
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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By pgh.phyl
pgh.
on March 22, 2012
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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.
By NanCEboTWin
on December 29, 2011
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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.
By honeebaby
Atlanta, Ga
on July 14, 2011
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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.
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