Sausage Stuffed Bell Peppers

Total Time:
1 hr
20 min
40 min

4 servings

  • 4 medium green bell peppers
  • 8 ounces ground pork sausage
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic
  • 1 1/2 cups cooked long-grain rice
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 teaspoon Essence, plus more for seasoning, recipe follows
  • 1/4 cup chopped green onions, green part only
  • 1 tablespoon chopped parsley leaves
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons grated Parmesan
  • 4 teaspoons unsalted butter

Preheat the oven to 400 degrees F.

Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. 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.

Yield: 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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4.4 44
Pretty good! I didn't have the "essence", and certainly didn't feel like making it, used old bay. The only issue I had was the serving... hard to get those peppers to stand on their own! Easy enough to make and the family enjoyed- item not reviewed by moderator and published
Followed the recipe exactly, but used different color peppers. This is one of my family's favorite meals and it's requested all the time. Thanks Emeril! item not reviewed by moderator and published
Yummo!! A hit even with the kids! I did modify it a little of course, but not too much. I added some diced apples (Honey Crisp and made the rice on the side (for the kids. I also found a quick sauce idea that really hit the spot with this dish-- I combined my homemade pasta sauce (2cups with some Worchestire sauce (1-2 tbsp and brown sugar (1-2 tbsp. This one's a keeper : I only give it 4 stars for not providing a sauce in the first place, I give mine a 5 ; item not reviewed by moderator and published
I made this with sage sausage mixed with sauted leeks, onion, garlic and mushrooms mixed with prepared rice pilaf from a box.I made my version of emeril's creole sauce and baked the peppers on top of the sauce. I like my peppers softer, so I baked them covered for 25 minutes, then added the bread crumb topping and baked for another 25 minutes at 400 degrees. Pretty tasty! item not reviewed by moderator and published
To make it colorful I used the bell peppers in all of the colors. My family found this excellent. item not reviewed by moderator and published
These peppers were delicious! I added spaghetti sauce to the bottom of pan, but it really didn't make a difference. Maybe next time, chicken broth. My only complaint is the peppers didn't soften up a lot. Will definitely be making these again. item not reviewed by moderator and published
I changed the recipe a little by lining my 8 x 13 dish with 2 cans of fire roasted crushed tomatoes instead of using water. Then sat the stuffed green peppers on top of the tomatoes. My husband and family LOVE these ! item not reviewed by moderator and published
These were so delicious. I have made them several times. I bake them in a can of crushed tomatoes. I love the seasonings and they are not bland . item not reviewed by moderator and published
This was the 2nd recipe of Emeril's that I tried and it too was easy to make and deliciously flavorful. I also put together his Essence of Emeril mix and it was fantastic to be able to pull out all the spices I have in our pantry. It gave the stuffing a refreshing kick of heat. Will make this again for sure! item not reviewed by moderator and published
Overall, this is a great recipe. My husband and I are fairly adventurous eaters and are trying to cook on a budget. Luckily, this recipe fits the bill. We made a few slight alterations to the recipe and the result was delicious. We added a little extra hot sausage and baked the peppers in a simple tomato sauce of whole, canned tomatoes (and their juice), 1/4 c. onion, and 2 tablespoons butter. It added little depth of flavor and provided a nice, sweet sauce to compliment the peppers. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen