Name: Helen's Sausage Stuffed French Bread
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT1H7M0.000S
Total time: P0Y0M0DT2H7M0.000S
Yield: 12 to 16 servings
Ingredients: 2 (15-inch-long) French baguettes; 1 pound bulk breakfast sausage; 2 tablespoons chopped jalapenos; 1 cup chopped green bell peppers; 1/4 cup chopped green onions (green and white parts); 8 ounces cream cheese, at room temperature; 8 ounces sour cream; 8 ounces grated sharp Cheddar; 1 teaspoon Emeril's Original Essence, recipe follows; Chopped fresh parsley leaves, for garnish; Corn or tortilla chips, for dipping, optional; 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

Preheat the oven to 350 degrees F.
Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.