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 SAUSAGE
Make and share this Stuffed Peppers With Sausage recipe from Food.com.
Provided by Phil Franco
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 °F.
- Grease a baking dish and set your cleaned and cored peppers inside of it.
- In a large pan over medium-high heat, brown the sausages.
- Remove them from the pan and slice 1/4-inch thick on the bias.
- Add the olive oil to the pan, and add the onions, garlic, and tomato.
- Cook over medium-high heat for about 4-5 minutes, until the onions are tender and the tomato begins to break down.
- Add the sausage back to the pan, along with the sauce, the rice, the Parmigiano cheese, and the herbs.
- Stir to combine and continue to cook until heated through.
- Adjust seasonings to taste with salt and pepper.
- Fill the peppers with the sausage and rice mixture.
- Top with the mozzarella slices.
- Bake in your preheated oven for 15-20 minutes, until cheese is melted and peppers are slightly tender.
- Serves 3-4.
- That's it!
Nutrition Facts : Calories 438.6, Fat 23.7, SaturatedFat 9.4, Cholesterol 50.1, Sodium 934.3, Carbohydrate 36.9, Fiber 5, Sugar 6.5, Protein 20.5
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.
SAUSAGE & HERB STUFFED COURGETTES
Everyone will love these cheesy stuffed courgettes with parsley and sausagemeat
Provided by Angela Boggiano
Categories Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
- Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
- Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
- Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins - cover towards the end if browning - until the courgettes are tender and the filling is golden. Serve with a salad, if you like.
Nutrition Facts : Calories 428 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
HERB-STUFFED RED PEPPERS
"We love to cook and experiment with new dishes," writes Brenda Joyner of Pateros, Washington. "We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.
Nutrition Facts : Calories 482 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1798mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 8g fiber), Protein 32g protein.
SAUSAGE AND HERB STUFFED PORK
Make and share this Sausage and Herb Stuffed Pork recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the pork.
- Coat the grill with cooking spray and preheat for 5 minutes.
- In a medium mixing bowl, combine the sausage, breadcrumbs, parsley, thyme, marjoram and pepper.
- With a sharp knife, cut a slit sideways almost completely through each tenderloin to create a pocket.
- Open the tenderloins and place ¼ of the sausage stuffing inside each.
- Press the edges of the pockets to close.
- Grill the tenderloins for 6-8 minutes or until the pork and stuffing are completely cooked.
Nutrition Facts : Calories 237, Fat 17, SaturatedFat 5.7, Cholesterol 32.9, Sodium 616.7, Carbohydrate 11.6, Fiber 0.8, Sugar 0.9, Protein 8.7
More about "sausage herb stuffed peppers food"
HERB AND SAUSAGE-STUFFED PEPPERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 299 per servingServings 4
- Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.
- Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.
- Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.
SAUSAGE STUFFED PEPPERS RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 3Servings 5Cuisine American, ItalianCategory Dinner
- Make the filling. Preheat oven to 375F. Heat olive oil in a skillet over medium-high heat. Add onion then cook, stirring often, until translucent, about 3-4 minutes. Add garlic, then cook 1 minute more. Transfer to a large mixing bowl.
- Add sausage, breaking apart with your hands into smaller pieces. Add rice, ¼ cup Parmesan, raisins, vinegar, paprika, salt, and pepper. Mix with a spoon or spatula to thoroughly combine.
- Clean the peppers. Use a knife to cut off the top of each bell pepper, discarding the stem. Use a paring knife to gently cutout and discard the ribs inside.
- Fill the peppers. Spoon filling into cleaned bell peppers going all the way up to the top. Add remaining grated Parmesan on top. Transfer bell peppers to a small baking dish. Add marinara or chicken stock to the pan, coming up about ½ - 1 inch, just to protect the bottom of the peppers from burning.
10 BEST ITALIAN SAUSAGE STUFFED BELL PEPPERS RECIPES | YUMMLY
From yummly.com
SAUSAGE STUFFED ANAHEIM PEPPERS RECIPES ALL YOU NEED IS …
From stevehacks.com
STUFFED PEPPERS WITH SAUSAGE AND FONTINA - PROUD ITALIAN …
From prouditaliancook.com
20 EASY SAUSAGE AND RICE RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
STUFFED PORK LOIN RECIPES FOR THE SMOKER - PORK SAUSAGE
From newlyrecipes.com
SAUSAGE STUFFED PEPPERS | SALLY'S BAKING ADDICTION
From vinuse.com
HOW TO MAKE INA GARTEN'S SAUSAGE AND HERB STUFFING
From tasteofhome.com
10 BEST STUFFED BELL PEPPERS WITH SAUSAGE RECIPES | YUMMLY
From yummly.com
HERB AND SAUSAGE-STUFFED PEPPERS - LUNCH RECIPES
From fooddiez.com
SAUSAGE AND PEPPERS RECIPE | CHEF JEAN PIERRE
From chefjeanpierre.com
APPLE SAUSAGE STUFFED BUTTERNUT SQUASH - IFOODREAL.COM
From ifoodreal.com
STEAK AND CHEESE STUFFED PEPPERS - FIND ALL RECIPE
From findallrecipe.com
SAUSAGE STUFFED PEPPERS - RUN LIFT EAT REPEAT
From runlifteatrepeat.com
ITALIAN-STYLE STUFFED PEPPERS I "THIS RECIPE IS FANTASTIC! I LOVE THE ...
From pinterest.com
SWEET ITALIAN SAUSAGE STUFFED PEPPERS | THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love