Sausage Stuffed Bell Peppers

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    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-
    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!
    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 ;
    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!
    To make it colorful I used the bell peppers in all of the colors. My family found this excellent.
    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.
    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 !
    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 .
    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!
    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.
    Being from Southern Louisiana and knowing that certain "Louisiana taste" I have to say these remind me so much of home.Fast,simple,and delicious how can you go wrong!?
     You can really use any meat for these,or a mixture.I take home made green onion sausage out of the casing and brown it up,so good.And for the topping try the 2 tlb. bread crumbs mixed with 2 tlb. of butter.Just press/mix with a fork..........my hubby don't like parmesan cheese so I top with that.
     Ciao`Michelle
    This recipe was easy to follow and it tasted wonderful. I'm not usually a fan of Emeril's but this one is worth making over and over.
    This is a great tasting and simple recipe. We cooked the rice with beef stock and used hot sausage for a little kick. All the seasoning and spices were perfect. I forwarded this recipe to my parents and they really enjoyed it as well. They used the recommended bell pepper as well as a pablano pepper and said that it was great too.
    I've made these several times now. They are really good. I use more black pepper and more garlic than what is called for in the recipe. Otherwise it is perfect.
     
     My only complaint is that the prep time is much longer than what is shown on the recipe. Chopping all those vegetables definitely takes a while.
    It was very easy to prepare and it was tasty.
    I don't typically use Emeril's recipes but I enjoyed this one. I was looking for something different to do with my left over rice and I found this dish to be fast & tasty. I used hot sausage to give the dish even more of a kick. My only negative comment is that I was still hungry for more!
    These were the first stuffed peppers I've ever cooked, and I enjoyed them so much I had one for breakfast and one for supper. I'm relatively new at cooking, but these were easy to make and tasted delicious. Thank you for the Essence formula.
    my boyfriend made this a couple of nights ago and we both loved it. Fantastic! We cant wait to have it again!
    This was a quick dish that was prepare after work for the entire family. Which everyone enjoyed. Thanks...
    They were pretty good.
    This was an interesting twist on stuffed peppers. It was good, but not the best I've ever had. My boyfriend and I agreed beef is better, and while I like a crispness to the pepper this was too crisp for my taste. I loved that the stuffing had a bite to it (I added extra creole seasoning, as we love spicy), but overall it was missing something. We ended up making a sauce to put over the peppers out of tomato soup, which was immensley necessary. The topping "crust" was amazing, and something I'll use on any version from here on out. I agree with previous posters that it looks quicker than it is, as well. It's not difficult by any means, but all that chopping (even if you're quick) takes time. Next time I'll prep the night before.
    Very simple to follow this recipe. I also tried using ground pork instead of sausage and being a native of southeastern Louisiana I added medium raw shrimp before adding the rice. I will never make them without shrimp !! Yummy.
    It did take some time to make this, but the flavor was so good! Well worth the time, but it's not "quick meal". Great summertime dinner!
    I love the flavor of these stuffed peppers. Unfortunately, I do find this recipe to be labor-intensive (all that veggie chopping!). But it's so delicious when I have the time to make it.
    My guests were pleasantly surprised when they bit into the stuffing and found it was sausage. They loved it.
    These were o.k., not bad but not good. They could use something more. Probably won't make them again.
    Bell peppers end up slightly crunchy-cooked to perfection! I love the cheese on top. Low-carb style, I cut out the bread crumbs and just used the cheese. Really YUMMY!
    My husband and I enjoyed these stuffed peppers very much; however, I made my own adjustment to them. In the end step, I cooked them in a tomato (or spaghetti) sauce. The spaghetti sauce made a huge difference to the flavor of the peppers. Use your favorite spaghetti sauce (like Prego or Ragu) and doctor it up with garlic, parsley, basil, oregano and one bay leaf. Have the bell peppers cook in spaghetti sauce versus water. In the end, spoon the spaghetti sauce over the peppers before serving. EXCELLENT!
    ALthough this took a little while longer to prep (Emerill is a pro, I'm not), it was definitely worth the wait. This was fairly simple and extremely good!
    I'm not a big fan of beef stuffed peppers, so when I came across this, I thought I'd give it a try. I served it for company and it was a huge hit! I will be making this one again!
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