Sausage Popper Stuffed Peppers Recipes

DECONSTRUCTED SWEET SAUSAGE STUFFED PEPPERS

Steps:

• In a drizzle of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of EVOO to the pan. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste and stir a minute. Next, stir in the wine and then the tomato sauce. Add the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter and cheese and remove from the heat.
• Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley and serve.

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.

SAUSAGE POPPER-STUFFED PEPPERS

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.

PEPPERS STUFFED WITH SAUSAGE AND CREAM CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
• Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
• Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.

MAKEOVER SAUSAGE-STUFFED PEPPERS

Steps:

• Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers., In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray., Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

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.