Sausage Stuffed Mini Peppers Recipes

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
• In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
• Top each pepper with additional cheese, and bake for 10 to 15 minutes.
• Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

Steps:

• Brown sausage in skillet. Remove to a paper towel lined plate.
• While the sausage is cooking, prepare stuffing mix according to the package directions.
• Place halved peppers on a baking sheet and preheat the broiler to high.
• Stir together stuffing mix and sausage. Scoop 1 Tablespoon of this mixture into each pepper half. Press down gently with your finger to fill pepper. Sprinkle each filled pepper half with 2 teaspoons of cheese.
• Broil until cheese is melted and bubbly. Serve immediately.

Steps:

• Pre-heat oven 375 degrees Place sausage in medium size bowl.. add breadcrumbs, grated cheese, garlic powder and black pepper ... mash and blend ingredients with fork until all blended.
• Stuff each pepper with sausage mixture. Before placing peppers in baking dish, dip each pepper (2/3rds up pepper) in olive oil (custard dish is good to use for olive oil dipping) .. place peppers in lightly oiled baking pan.(uncovered)
• Bake for 25-30 minutes .. remove from oven, with baster remove excess grease ... cover each pepper top with marinara sauce and Italian shredded cheese ... return to oven for another 10 minutes. Remove from oven and serve hot or warm... Enjoy! For easy serving have toothpicks handy.
• Note: *You can omit the marinara sauce and just top with shredded Italian cheese (or cheese of your choice) and baked for an additional 7 minutes.