Sausage And Blue Cheese Stuffed 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.

CHEESY SAUSAGE-STUFFED MINI PEPPERS

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.

SAUSAGE AND BLUE CHEESE STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup. In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours. , Spoon cooking juices over peppers. If desired, top with additional blue cheese.

PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
• Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
• Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
• Let sit for 5 minutes before removing from the pan.

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.

BLUE CHEESE & BACON STUFFED PEPPERS

Steps:

• Cut peppers into quarters. Remove and discard stems and seeds. In a small bowl, mix cream cheese, blue cheese, bacon and green onion until blended., Grill peppers, covered, over medium-high heat or broil 4 in. from heat until slightly charred, 2-3 minutes on each side., Remove peppers from grill; fill each with about 1 tablespoon cheese mixture. Grill until cheese is melted, 2-3 minutes longer.