Stuffed Anaheim Peppers With Sausage Food

CHEESE-STUFFED ANAHEIM PEPPERS

Steps:

• Cut stalk end of Anaheim peppers and remove seeds.
• Split small chili peppers, remove seeds and chop them finely.
• Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
• Add chopped chili peppers and herbs and mix well.
• Stuff the peppers with the cheese mixture and chill for a few hours.
• When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.

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.

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.

BANANA PEPPERS STUFFED WITH VIENNA SAUSAGES (OR HOT DOGS)

Steps:

• Mix tomato juice, vinegar, sugar, ketchup and garlic.
• Cook 30 Minutes.
• Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
• Stuff 1 Vienna sausage (or hot dog) into each pepper.
• Pack peppers tightly into pint or quart jars.
• Bring sauce to boiling.
• Pour over peppers.
• Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
• Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
• **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

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.