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.
SAUSAGE POPPER-STUFFED PEPPERS
This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.
Provided by Annie
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 7.5 g, Cholesterol 125.6 mg, Fat 42.9 g, Fiber 3.1 g, Protein 22 g, SaturatedFat 20.7 g, Sodium 1122.9 mg, Sugar 1.7 g
PEPPERS STUFFED WITH SAUSAGE AND CREAM CHEESE
This easy, cheesy dinner is one of me and my wife's favorites! Depending on the peppers you get, these can have a little zing to them! We liked to prepare spaghetti with our favorite pasta sauce as a side dish for these stuffed peppers with cream cheese.
Provided by Mike Summers
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.1 g, Cholesterol 108.7 mg, Fat 42.4 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 20.3 g, Sodium 1222.3 mg, Sugar 3.7 g
SAUSAGE STUFFED JALAPENOS
Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!
Provided by MERLOT_58
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 45m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 4.3 g, Cholesterol 57.5 mg, Fat 34.3 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 12.3 g, Sodium 601.3 mg, Sugar 2.1 g
SAUSAGE STUFFED BANANA PEPPERS
I have been making this recipe for 2 years now and everyone I make if for loves it and always request seconds. The stuffing in this recipe can also be used quite nicely in stuffed mushrooms as well.
Provided by cindenman
Categories < 60 Mins
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Clean peppers by carefull slicing a T into pepper being careful not to cut the cap off. slice down the length of pepper but leave enough at the bottom so that pepper is not cut to the very end. Remove all seeds. If you don't like your peppers too hot you can soak the cleaned peppers in cold water for and hour and this will lessen the heat of the pepper.
- Brown your sausage with the minced garlic, pepper & parsley.
- While sausage is cooking, crush the Ritz crackers into a fine crumbs. Add parmesan cheese to cracker mix and combine well.
- Remove cooked sausage and chop finely in blender so it appears more like ground sausage. Place ground sausage in bowl. Add crushed Ritz crackers and parmesan cheese and mix well. Add 1-2 Tbsp of melted butter to mix so help make the stuffing moist if it appears to dry but not wet.
- Preheat stove to 375 degrees.
- Spoon stuffing into peppers. Fill generously from top to bottom of pepper.
- Depending what type of dish or dishes you use to bake the peppers, I ususally use 2 casserole dishes and pour the olive oil into the bottom of the pans so there is about a 1/2 of olive oil in pans. Lay peppers in baking dishes. Bake for 30-35 minutes. Pull peppers out and generously spread shredded mozzarella cheese over peppers. Bake for 5-10 minutes so cheese is melted well.
- Cool slightly and serve.
Nutrition Facts : Calories 1202.2, Fat 102.9, SaturatedFat 32.1, Cholesterol 183.5, Sodium 1859.3, Carbohydrate 20.5, Fiber 4.6, Sugar 4.6, Protein 49.4
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 AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES
Get ready for a new take on stuffed peppers! Stuffed with spiced ground pork, topped with melty cheese and garnished with quick pickles and cilantro, these poblano peppers are as beautiful to look at as they are delicious! You can swap out the pork for any protein you'd like and use the extra pickles for sandwiches or salads.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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!
SAUSAGE STUFFED GREEN BELL PEPPERS
This is a recipe I found on Campbell's Kitchen website. Sweet Italian sausage and Prego® Pasta Sauce are tucked into tender green peppers for a hearty, traditional classic.
Provided by Cookin in Texas
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in medium skillet over medium-high heat, cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in cheese.
- Arrange peppers in 3-qt. shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover.
- Bake at 400°F for 40 minute or until peppers are tender.
SAUSAGE STUFFED BELL PEPPERS
These are an old favorite, try using a combination of lean ground beef or turkey with the sausage, it comes out really good to.
Provided by ThatJodiGirl
Categories Pork
Time 26m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Slice off tops from peppers or cut in half.
- Scrape out the centers to remove seeds and membranes.
- Combine all remaining ingredients except green onion in a medium bowl.
- Mix well.
- Evenly stuff peppers with sausage mixture.
- Place in a lightly greased deep 3 quart casserole dish.
- Bake; covered for 20 minutes.
- Uncover; bake 5 to 10 minutes more or until peppers are fork tender and filling is set.
- Garnish with sliced green onion.
- Serve hot.
- Refrigerate any leftovers.
Nutrition Facts : Calories 344.9, Fat 14.6, SaturatedFat 3.9, Cholesterol 55.2, Sodium 788.7, Carbohydrate 38.1, Fiber 3.8, Sugar 6.6, Protein 15.6
SPINACH AND SAUSAGE STUFFED PEPPERS
Use hot or sweet Italian sausages, or mix them up. This recipe uses the smaller Cubanelle or Italian frying peppers rather than bell peppers. They are sliced lengthwise to form a boat-like vessel for the filling rather than trying to stand them up. From "Food and Wine" magazine.
Provided by threeovens
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, over medium high heat, wilt the spinach for about one minute, then drain and press out all of the water; chop coarsely.
- Wipe out the skillet.
- In a large bowl, combine the bread, milk, egg, and cheese; knead to form a dough.
- Mix in the pine nuts, onion, sausage, and spinach; lightly season with salt and pepper.
- Pack the mixture into the peppers (you may want to moisten your hands to prevent the filling from sticking to them).
- Heat the oil in the skillet, then add the peppers, filling side down; cook until well browned, about 4 minutes.
- Turn the peppers over and cook until the skins are browned and blistered, another 4 minutes.
- Add tomato sauce and the chicken broth, cover, and reduce heat to a simmer to cook through, about 5 or 6 minutes.
- Serve the peppers with the sauce spooned on top.
Nutrition Facts : Calories 428.1, Fat 29.5, SaturatedFat 7.2, Cholesterol 90.9, Sodium 1167, Carbohydrate 17.2, Fiber 2.2, Sugar 3.8, Protein 25.9
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