© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: BakinBaby
Comes from Food Network. My daughter and I made these all summer long while our gardens were overflowing with bell peppers and sweet bannana peppers. The freeze well too. If you don't want to bother with Emeril's "Essence", you can substitute a seasoned salt of choice.
½ pound pork sausage
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1½ cups cooked rice
¼ cup chopped green onion, green part only
4 medium bell peppers, sliced in half and seeds removed
2 tablespoons parsley
4 tablespoons breadcrumbs
4 tablespoons grated parmesan cheese
½ teaspoon Emeril's Original Essence
Preheat oven to 400°F.
In a large skillet, brown sausage about 3 minutes. Add onions, peppers and celery; season with salt and pepper. Sauté for 4 to 5 minutes, then add rice, and mix well. Season with salt and pepper and cook 3 minutes. Remove from heat, and stir in green onions and parsley. Season the insides of bell peppers with salt, and spoon meat mixture into bell peppers. In a mixing bowl combine bread crumbs, parmesan Emeril's Original Essence or seasoned salt and sprinkle over each pepper. Cook peppers in a shallow pan with just enough water to cover the bottom of pan and bake 30 minutes.