CAJUN STYLE STUFFED PEPPERS
A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
Provided by Heidi Slonka
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
- Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
- Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g
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.
CHAR'S CAJUN BEEF & SAUSAGE STUFFED BELL PEPPERS
Make and share this Char's Cajun Beef & Sausage Stuffed Bell Peppers recipe from Food.com.
Provided by Teresa Johnson
Categories Lunch/Snacks
Time 1h45m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and ground sausage, drain grease.
- Add seasonings, veggies, diced tomatoes, and tomato sauce.
- Simmer till veggies are tender.
- Meanwhile, cook rice and set aside.
- When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
- Add rice in a little at a time to ensure mixture.
- Stuff peppers and place in large baking dish.
- Cover with reserved gravy.
- Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.
SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
ITALIAN STUFFED BEEF & SAUSAGE BELL PEPPERS
Make and share this Italian Stuffed Beef & Sausage Bell Peppers recipe from Food.com.
Provided by Denver cooks
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute beef, sausage and onion until browned.
- Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings.
- Simmer to bring out flavors.
- Add rice.
- Stuff peppers.
- Sprinkle with mozzarella and parmesan cheese.
- Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.
Nutrition Facts : Calories 457.1, Fat 27.9, SaturatedFat 10.9, Cholesterol 81.9, Sodium 1104.7, Carbohydrate 23.8, Fiber 4.2, Sugar 8.2, Protein 28.4
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