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 PEPPERS WITH PORK AND RICE
Making the most out a little minced pork, this dish makes for a tasty and different lunch. Originally I came up with a slightly different version without meat which was inspired by holidays to Cyprus, this is a twist on that.
Provided by AskCy
Categories One Dish Meal
Time 2h
Yield 6 full peppers, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- cook the rice as you normally do (follow the packet instructions) leave to one side.
- soften the onions in a large pan.
- add the diced celery.
- add the pork and stir in well allowing to colour.
- then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
- cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
- At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
- When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
- Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
- Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
- Serve.
Nutrition Facts : Calories 707.3, Fat 25.4, SaturatedFat 5.8, Cholesterol 86, Sodium 111.5, Carbohydrate 82.3, Fiber 9.3, Sugar 13.4, Protein 38.5
SAUSAGE AND RICE STUFFED PEPPERS
Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
Provided by NANCIENANCIE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
- Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
- Spoon rice mixture into peppers.
- Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g
BEEF AND MUSHROOM STUFFED PEPPERS
A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.
Provided by SKJHFG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
- Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
- Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 17.6 g, Cholesterol 121.7 mg, Fat 42.6 g, Fiber 2.2 g, Protein 36.7 g, SaturatedFat 17.2 g, Sodium 1280.8 mg, Sugar 4.5 g
SAUSAGE & CREAM CHEESE STUFFED BELL PEPPER (KETO)
Sausage, cream cheese and shredded cheese mixes together to create an excellent low-carb filling for green bell peppers!This is an easy dinner recipe that our whole family enjoys and I love trading the sandwich bun for more vegetables!
Provided by Jennifer @ Plowing Through Life
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F and grease a 9x13 baking pan and a smaller square pan - I use an 8x8 baking dish.
- Brown meat and drain.
- Wash, clean and halve green peppers.
- Add seasonings, cream cheese and cheddar cheese to meat.
- Stuff peppers and bake covered for 15 minutes.
- Add paarmesan cheese and mozzarella cheese and bake uncovered for an additional 5 - 10 minutes until cheese is melted and peppers reach desired tenderness.
Nutrition Facts : Calories 827 kcal, Carbohydrate 9 g, Protein 41 g, Fat 69 g, SaturatedFat 30 g, Cholesterol 196 mg, Sodium 1959 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS
Make and share this Skillet Sausage, Peppers, and Mushrooms recipe from Food.com.
Provided by Diane C 2
Categories Pork
Time 45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage in a 10-inch cast-iron skillet; add wine.
- Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
- Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
- Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.
SAUSAGE & HERB STUFFED PEPPERS
These sausage stuffed peppers combine garlic, sausage, herbs, cheese, and rice to make a hearty, mega flavorful, and conveniently portioned dish. Feel free to use your favorite sausage, cheese, herbs, and rice. Review recipe notes before beginning.
Provided by Sally
Categories Dinner
Time 1h
Number Of Ingredients 14
Steps:
- Slice 1/4 inch off the top of the peppers. Remove the core and seeds as best you can. (Pulling it out by hand usually works best.) Line peppers cut side up in a greased baking pan large enough to fit them all. A 9×13 inch dish is a great size for this recipe. A cast iron skillet could work too.
- Preheat oven to 375°F (191°C).
- Heat olive oil and onion in a large skillet over medium heat. Cook for 3-4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, about 6-7 minutes. Carefully spoon out most of the grease/fat, if there is any. Stir in the chicken broth. Cook for 2 minutes, then remove from heat. Stir in 1 cup of cheese and all of the cooked rice.
- Spoon filling into each pepper, filling all the way to the top.
- Optional, but helps keep the peppers moist as they bake- pour about 1 inch of warm water into the bottom of the pan around the peppers.
- Bake, covered, for 35-38 minutes or until the peppers are nearly fork tender. Remove from the oven, and evenly sprinkle the peppers with the remaining cheese. Return to the oven, uncovered, and bake for 5 more minutes.
- Sprinkle with additional parsley or other herb, if desired. Use tongs to carefully remove the peppers from the pan and serve warm.
- Cover and store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or cover and bake in a 300°F (149°C) oven for 20 minutes or until warm in the center.
MUSHROOM AND PORK SAUSAGE STUFFED BELL PEPPERS
Steps:
- Dice the onion, garlic, and mushroom and saute w/ butter until onions are translucent. Put mixture in bowl w/ cooked rice and set aside. Brown sausage in same pan as mushroom and onion mixture. Add to bowl w/ mushroom and rice mixture. Cover and put in fridge until cool. Meanwhile, put crushed tomatoes and tomato paste in sauce pan, season w/ S&P, garlic powder, onion powder and italian seasoning to taste. Simmer until heated through and nice and thick. Halve bell peppers length wise and remove innards. Set aside . Remove stuffing mixture from fridge and mix in beaten egg. Pre-heat oven to 325 degrees. Pour tomato sauce in to a baking dish large enough to accommodate peppers. Stuff peppers w/ stuffing mixture and arrange in baking dish. Place baking dish in center rack of oven and bake for 30 minutes. When time is up remove dish and spoon tomato sauce over each pepper and return to oven for another 30 minutes. I added an italian 3 cheese blend after 20 minutes and baked another 10 to melt the cheese and form a nice crust but that is optional.
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SIMPLE PORK AND SAUSAGE STUFFED PEPPERS - KITCHEN TRIALS
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5/5 (1)Total Time 35 mins
- Place the prepped bell peppers into a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender.
- Meanwhile, heat 1 tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the pork and sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes.
- Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through.
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- Lightly grease an 8×8 baking dish for 4 large bell peppers (or a 9×12 for more). Slice the tops off of each bell pepper and place them in your baking dish. Pop them in the oven for 10 minutes. After that, remove them from oven and set aside.
- Meanwhile, in a large skillet over medium-high heat, brown up your ground beef and sausage in a drizzle of EVOO. Once browned and crumbly, add in your sliced mushroom and chopped onion and saute until the mushrooms have browned and onions are tender. Add in a big pinch of both salt and pepper. Next, stir in your chopped garlic, tomato sauce and cheese. Let that simmer a few minutes and then remove your skillet from heat and fill each of your peppers with this mixture. Add a sprinkle more of Parm and some breadcrumbs to the tops of each one followed by a few chives, optional.
SAUSAGE STUFFED MUSHROOMS WITH PEPPERS, & ONIONS - JOY ...
From joyfilledeats.com
5/5 (6)Total Time 1 hrCategory Appetizer, Main CourseCalories 386 per serving
- Clean the dirt off the mushrooms using a damp cloth. Remove stems from the mushrooms and discard, snack on while cooking, or use in another recipe.
- Cook sausage, onion, pepper, and garlic until the sausage is browned and the veggies are softened. I use a potato masher to break up the sausage. Remove from the heat and let cool in the pan for 10 minutes. Add the baking mix or bread crumbs, most of the cheeses (set aside a little to sprinkle on top), the egg, and the salt and pepper. Mix well.
- Spoon the sausage mixture into the mushrooms. Bake at 350 for 30-35 minutes until the cheese is bubbly, the filling is hot, and the mushrooms are softened. (If using smaller mushrooms reduce the cooking time).
SAUSAGE STUFFED PEPPERS - SALT & LAVENDER
From saltandlavender.com
4.9/5 (10)Total Time 1 hr 15 minsCategory Main CourseCalories 536 per serving
- If you don't have cooked rice, make some (this step can be done a day or two ahead). I usually just make 1/2 cup uncooked rice which ends up making a bit more than you need for this recipe, and then I use the rest for other things.
- Preheat the oven to 400F and move the rack to the middle position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (try to do it as evenly as possible so the filling doesn't fall out). Remove any seeds. Chop up the usable stuff from the pepper tops (you'll add it to the filling).
- Place the peppers cut-side up in a baking dish (mine was a 9x13). Pour one cup of water into the bottom of the dish (the peppers will steam and cook faster).
- Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.
EASY SAUSAGE STUFFED MUSHROOMS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (5)Total Time 25 minsCategory AppetizerCalories 90 per serving
- Remove the stems and scoop out inside of the mushrooms using a small spoon (this helps to make room for the filling).
- In a large skillet add the scooped filling of the mushrooms (discard the stems), sausage and onion to the skillet.
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5/5 (4)User Interaction Count 39Servings 6Category Breakfast, Brunch, Entree, Skillet Dinner
- Preheat a very large cast iron or heavy-bottomed skillet over medium/medium-high heat (6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and potatoes. Season generously with salt and pepper then saute, flipping occasionally with a spatula, until potatoes are crispy and tender, 12-14 minutes, turning heat down slightly if potatoes begin to burn before they’re tender. Scoop potatoes onto a plate then set aside.
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- Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
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