Emeril's Stuffed Bell Peppers or Sweet Banana Peppers
photo by CarolAT
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 226.79 g pork sausage
- 236.59 ml onion (chopped)
- 118.29 ml green bell pepper (chopped)
- 118.29 ml celery (chopped)
- 354.88 ml rice (cooked)
- 59.14 ml green onion (chopped-green part only)
- 4 medium bell peppers (sliced in half, seeds removed..optional)
- 8 large sweet banana peppers (sliced in half, seeds removed ..optional)
- 29.58 ml parsley
- 59.16 ml breadcrumbs
- 118.32 ml parmesan cheese (grated)
- 2.46 ml Emeril's Original Essence
directions
- Preheat oven to 400 degrees.
- In a large skillet, brown sausage about 3 min., add onions, chopped peppers and celery; season with salt and pepper.
- Saute for 4-5 minutes , add rice, mix well, season with salt & pepper & cook 3 minutes.
- Remove from heat, stir in green onions & parsley.
- Season the insides of bell peppers with salt , spoon meat mixture into bell peppers.
- In a mixing bowl combine bread crumbs,parmesan & Recipe #5031 or seasoned salt and sprindkle over each pepper.
- Cook peppers in a shallow pan with just enough water to cover the bottom of pan and bake 30 minutes.
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Reviews
-
DH and I really liked this recipe. This recipe reminded me of stuffed bell peppers my mother use to make. So in her honor, I cut the top of the peppers off and seeded them and stuffed the peppers whole instead of halving them. I let them bake a little longer to get a nice brown edge and really soft peppers. I liked the flavor of the parmesan cheese on top, but next time I will add a bit of butter to the bread crumbs and cheese so they are not as dry. Thanks for posting this recipe. Made for ZWT5.
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Really liked these alot! Followed this exactly, except used a mixture of ground beef/and mild sausage. I also grated the onion, and this gave some moisture into the meat mixture. Mixed together the breadcrumb topping and away then went into the oven to bubble and perk away. I halved this recipe too, but should of made the whole thing, as I know I could of made this for OMAC. I used a seasoned salt, as I didn't have Essence, but this tasted like more and will be using this again! Thank you, Bakinbaby! Made for *Everyday is a Holiday* February 2009.
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona