EMERIL'S STUFFED BELL PEPPERS OR SWEET BANANA PEPPERS
Comes from food network. My daughter and I made these all summer long while our gardens were overflowing with bell peppers and sweet bannana peppers. Recipe lists, either bell peppers or sweet banana peppers, not both, example; 4 med. bell peppers or 8 large banana peppers. They freeze well too. If you don't want to bother with Recipe #5031, you can substitute a seasoned salt of choice (that's what we do.) Make sure to add the water when you cook the peppers this keeps them from drying out, also.... others have suggested adding some butter and more cheese on top of the peppers.
Provided by BakinBaby
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 624.1, Fat 20.1, SaturatedFat 7.2, Cholesterol 49.7, Sodium 655.3, Carbohydrate 88, Fiber 10.1, Sugar 9.3, Protein 23.4
SPICY STUFFED BANANA PEPPERS
Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.
Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
SAUSAGE STUFFED BELL PEPPERS
Steps:
- 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.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
STUFFED BANANA PEPPERS
Steps:
- Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.
SPICY MUSHROOM-STUFFED BANANA PEPPERS
The garden overflows with peppers so I made up this recipe. We enjoyed it, and I hope you do too. Another variation would be to leave the peppers whole just cut off the top, scoop out the seeds & membrane, mix the cheese in with the other stuffing ingredients and stuff the peppers from the top. Bake time would be approximately the same. Serve as an appetizer or a side dish As you can see by the photo, you may substitute small colored bell peppers, anaheim or any other surplus garden pepper you may have, yes even jalapenos!
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
- Mix remaining chopped ingredients (except cheese).
- Spoon the stuffing onto the peppers leaving the edges exposed.
- Sprinkle with Parmesan.
- Bake in 375F oven for approximately 15 minutes.
Nutrition Facts : Calories 65.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.6, Sodium 184.3, Carbohydrate 6.6, Fiber 2.4, Sugar 2.6, Protein 4.9
BOB'S STUFFED BANANA PEPPERS
This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.
Provided by LISAPAV
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
- Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
- Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g
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STUFFED BANANA PEPPERS
From more.ctv.ca
- Heat your oven to 350ºF and bring a medium saucepan of water to a boil over high heat. Season well with salt and add the banana peppers to blanch for two to three minutes or just until slightly tender.
- Heat one tablespoon of oil in a skillet over medium heat and add in the onion and chopped pepper. Season with salt and pepper and cook until tender and lightly golden, about three to five minutes.
- Add the tomato passata or crushed tomatoes into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid, and turn the heat down to low to cook and keep warm.
- Add the ground beef and sausage meat to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley, and oregano. Season with salt and pepper and mix well to combine.
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