Sausage Stuffed Bell Peppers

Recipe Ingredients

1/2 lb	227g / 8oz	Ground pork sausage
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	240g / 8.5oz	Cooked long-grain rice
1/4 cup	15g / 0.5oz	Chopped green onions, green part only
4 cups	948ml	Bell peppers - halved lengthwise, (medium)
		Seeds removed
4 tablespoons	60ml	Dried fine bread crumbs
4 tablespoons	60ml	Grated Parmesan Reggiano cheese
		Bayou Blast - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. Saute for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers.

In a mixing bowl, combine the bread crumbs and cheese. Season with Bayou Blast and mix well. Sprinkle the crust over each pepper. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for 30 minutes, or until the tops are crusty and brown. Serve hot.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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