Sausage Stuffed Bell Peppers

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Sausage Stuffed Bell Peppers Ingredients

1/2 lb Ground pork sausage	1/4 c Chopped green onions; green
1 c Chopped onions	4 md Bell peppers; halved
1/2 c Chopped green bell peppers	Seeds removed
1/2 c Chopped celery	4 tb Dried fine bread crumbs
Salt; to taste	4 tb Grated Parmesan Reggiano
Freshly-ground black pepper;	Bayou Blast; see * Note
1 1/2 c Cooked long-grain rice

Instructions for Sausage Stuffed Bell Peppers

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 400 degrees. 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 Bayou Blast 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. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized

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