Best Sausage Stuffed Bell Peppers Recipes

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.

SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS

Steps:

• Divide stuffing into three bowls.
• In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
• Sauté a cup of minced onion in butter or cooking spray.
• Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
• Preheat oven to 350°F.
• Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
• Add 1 (8-ounce) package cream cheese, softened.
• Mix well and stuff pepper halves.
• Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
• Stuffed Onions: Brush onions with olive oil.
• Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
• Top onion slices with a mound of stuffing and place on a baking sheet.
• Drizzle a bit of butter on top and sprinkle w/ grated cheese.
• Bake 20-25 minutes.
• Stuffed mushrooms: Remove stems from mushrooms.
• Chop stems fine.
• Coat mushroom caps with oil and set aside.
• Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
• Stuff caps with mixture.
• Place mushrooms on baking sheet.
• Drizzle tops with a bit of butter and a sprinkle of grated cheese.
• Bake 20-25 minutes.

ITALIAN STUFFED BEEF & SAUSAGE BELL PEPPERS

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.

CORNBREAD-SAUSAGE-STUFFED BELL PEPPERS

Steps:

• 1. Heat oven to 350 degrees. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
• 2. Cook sausage in large skillet over medium-high heat 3-4 minutes or until beginning to brown, stirring frequently. Add squash, celery and onion; cook 5 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add garlic, salt and pepper; cook and stir 1 minute. Remove from heat; gently stir in cornbread
• 3. Pour spagetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
• 4. Bake 40-45 minutes or until peppers are almost tender. Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until peppers are tender.
• 5. TIP: For best flavor, use cornbread without a lot of added sugar.

MUSHROOM AND PORK SAUSAGE STUFFED BELL PEPPERS

Steps:

• Dice the onion, garlic, and mushroom and saute w/ butter until onions are translucent. Put mixture in bowl w/ cooked rice and set aside. Brown sausage in same pan as mushroom and onion mixture. Add to bowl w/ mushroom and rice mixture. Cover and put in fridge until cool. Meanwhile, put crushed tomatoes and tomato paste in sauce pan, season w/ S&P, garlic powder, onion powder and italian seasoning to taste. Simmer until heated through and nice and thick. Halve bell peppers length wise and remove innards. Set aside . Remove stuffing mixture from fridge and mix in beaten egg. Pre-heat oven to 325 degrees. Pour tomato sauce in to a baking dish large enough to accommodate peppers. Stuff peppers w/ stuffing mixture and arrange in baking dish. Place baking dish in center rack of oven and bake for 30 minutes. When time is up remove dish and spoon tomato sauce over each pepper and return to oven for another 30 minutes. I added an italian 3 cheese blend after 20 minutes and baked another 10 to melt the cheese and form a nice crust but that is optional.

CHAR'S CAJUN BEEF & SAUSAGE STUFFED BELL PEPPERS

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.

SAUSAGE STUFFED GREEN BELL PEPPERS

Steps:

• Heat oil in medium skillet over medium-high heat, cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in cheese.
• Arrange peppers in 3-qt. shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover.
• Bake at 400°F for 40 minute or until peppers are tender.

STUFFED BELL PEPPERS WITH SAUSAGE AND RICE

Steps:

• Remove sausage from casing and place in a 2 quart sauce pan.
• Fry until browned.
• Pour off any extra grease.
• Add water, drained tomatoes, and rice mix to sausage in 2 qt pan.
• Bring to a boil.
• Turn down to allow mixture to simmer for 10 minutes or until waters is evaporated and rice is cooked.
• While simmering, halve peppers and place in a large pot of boiling water for 5 minutes.
• Remove and place in casserole dish with reserved tomato liquide on the bottom.
• Add 3/4 cup of the cheddar cheese to the rice mixture and remove from heat.
• Stir until combined.
• Spoon rice mixture into pepper halves.
• Top with remaining cheese.
• Place in preheated oven at 350 degrees until cheese is melted.