Sausage And Cheese Stuffed Peppers Food

PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
• Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
• Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
• Let sit for 5 minutes before removing from the pan.

SAUSAGE & HERB STUFFED PEPPERS

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.

SAUSAGE AND BLUE CHEESE STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup. In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours. , Spoon cooking juices over peppers. If desired, top with additional blue cheese.

CHEESY SAUSAGE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
• In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
• Top each pepper with additional cheese, and bake for 10 to 15 minutes.
• Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

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.

ITALIAN STYLE STUFFED PEPPERS

Steps:

• WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
• PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
• INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes).
• CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
• DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
• POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
• POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
• STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
• DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice).
• BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!

BELL PEPPERS STUFFED WITH CHORIZO AND CHEESE

Steps:

• Preheat oven to 350°F.
• Remove seeds from peppers and set aside.
• Make stuffing: Saute onion in olive oil until soft.
• Add garlic and remove from heat.
• Add sausage, rice and cheese.
• Add egg, mix well, and set aside.
• Make sauce: Place all sauce ingredients in saucepan.
• Bring to a boil, reduce heat and simmer 10 minutes.
• Use a spoon to chop tomatoes coarsely.
• Stuff peppers with chorizo mixture.
• Pour sauce into a glass or enamel baking dish.
• Arrange peppers on sauce, open side up.
• Cover with foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes.
• Spoon sauce over peppers.

SAUSAGE STUFFED JALAPENOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

PEPPERS STUFFED WITH SAUSAGE AND CREAM CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
• Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
• Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.

SAUSAGE POPPER-STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage with fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese.
• Bake in the preheated oven until softened and bubbly, about 20 minutes.

SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES

Steps:

• Position a rack on the top of the oven and preheat to broil.
• Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
• Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
• Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
• Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
• Top with the pickled onions and radishes. Garnish with cilantro and enjoy!