Emerils Stuffed Bell Peppers Or Sweet Banana Peppers Recipes

BOB'S STUFFED BANANA PEPPERS

Steps:

• Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
• Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
• Bake uncovered in preheated oven for 1 hour.

SAUSAGE AND RICE STUFFED PEPPERS

Steps:

• Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
• Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
• Spoon rice mixture into peppers.
• Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

EMERIL'S STUFFED BELL PEPPERS OR SWEET BANANA PEPPERS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, brown sausage about 3 min., add onions, chopped peppers and celery; season with salt and pepper.
• Saute for 4-5 minutes , add rice, mix well, season with salt & pepper & cook 3 minutes.
• Remove from heat, stir in green onions & parsley.
• Season the insides of bell peppers with salt , spoon meat mixture into bell peppers.
• In a mixing bowl combine bread crumbs,parmesan & Recipe #5031 or seasoned salt and sprindkle over each pepper.
• Cook peppers in a shallow pan with just enough water to cover the bottom of pan and bake 30 minutes.

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.

SPICY STUFFED BANANA PEPPERS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

SWEET & SOUR STUFFED BELL PEPPERS

Steps:

• Clean peppers and boil for 5 minutes.
• Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
• Fill Peppers and put 1 tablespoon sauce on top of each.
• Bake uncovered 40 minutes at 350°F.
• Then put 1 tablespoon sauce on top and bake for 5 minutes more.
• Served with mashed potatoes or rice.
• Put the extra sauce on the table.

STUFFED SWEET BELL PEPPERS

Steps:

• Coat a 13x9x2 inch baking dish with nonstick cooking spray.
• In a large bowl, combine turkey, bread crumbs, egg,diced onion, sage, thyme, salt, and black pepper. Mix together (it's easiest with your hands!).
• Fill each pepper half with an equal amount of turkey mixture. Place in a prepared baking dish.
• In a large bowl combine marinara, tomatoes, garlic, and italian seasoning. Pour over peppers.
• Heat oven to 375 degrees and bake for 55 to 60 minutes or until sauce is bubbling, and peppers are tender.
• Sprinkle with parmesan cheese before serving.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees. Slice the tops off the bell peppers. Seed, core, rinse under cold running water, and set aside. Combine the oil, beef, and onion in a large, heavy skillet over medium heat. Stirring constantly, cook until the meat is no longer pink. Add the parsley, garlic, thyme, basil, salt, black pepper, cayenne pepper, and Worcestershire sauce. Still stirring, cook for about 3 minutes. Add the tomatoes and cook and stir for 5 minutes more to heat through. Stuff the peppers with the mixture and place them in a 9-by-12-inch baking dish. Pour the tomato sauce over the peppers. Cover with foil and bake until the peppers are soft and tender, about 30 minutes. Remove the foil and bake for 5 to 10 minutes more, until browned on top.