Best Stuffed Sausage And Peppers Pocket Rolls Recipes

AUNT PEARL'S STUFFED PEPPERS/ CABBAGE ROLLS

Aunt Pearl's Stuffed Peppers/ Cabbage Rolls image

I make these in the Summer and it is one of my FAVORITE of my Aunt's recipes. They always seem to taste better the next day, and freeze VERY well. I make them and share them and they are always a hit. THANKS AUNT PEARL!!!

Provided by 148045

Categories < 4 Hours

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 head cabbage, cored and boiled
4 green peppers
1 lb ground chuck
2 cups cooked rice
1 onion, diced
1 egg
2 (14 1/2 ounce) cans condensed tomato soup
1 (14 1/2 ounce) can stewed tomatoes, diced
garlic salt, to taste
dill
pepper, to taste

Steps:

Cut green peppers in half from stem to bottom, and clean out insides, set aside.
Mix beef, cooked rice, onion, egg, 1 can of tomato soup, 1/2 can stewed tomatoes, garlic salt, dill and pepper. Stuff mixture into pepper halves and place in baking dish; with leftover mixture, form into meatballs and place around stuffed peppers.
Pour remaining soup and stewed tomatoes over the top of the meatballs and stuffed peppers, and add 1 cup of water. Cover and bake in the oven 350 degrees for 1 1/2- 2 hours, testing to see if green peppers are soft.
When making stuffed cabbage, place beef mixture at core side of cabbage leaf and roll like a burrito.

Nutrition Facts : Calories 561.6, Fat 12.9, SaturatedFat 4.8, Cholesterol 126.6, Sodium 1528.3, Carbohydrate 82.1, Fiber 11.5, Sugar 33.8, Protein 34.5

SAUSAGE POPPER-STUFFED PEPPERS

Sausage Popper-Stuffed Peppers image

This is a quick and easy stuffed poblano pepper meal or appetizer that's full of flavor.

Provided by Annie

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 5

Number Of Ingredients 7

Ingredients

1 pound bulk pork sausage
1 teaspoon ground fennel seeds, or more to taste
1 teaspoon dried sage, or more to taste
salt and ground black pepper to taste
5 poblano peppers, halved
1 (8 ounce) package cream cheese
½ (8 ounce) package shredded pepper Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir sausage with fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese.
Bake in the preheated oven until softened and bubbly, about 20 minutes.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 7.5 g, Cholesterol 125.6 mg, Fat 42.9 g, Fiber 3.1 g, Protein 22 g, SaturatedFat 20.7 g, Sodium 1122.9 mg, Sugar 1.7 g