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Sausage Stuffed Bell Peppers

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B9, C
    MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 pound Pork Breakfast Sausage, crumbled

    2. 1 cup chopped onions

    3. 1/2 cup chopped bell peppers

    4. 1/2 cup chopped celery

    5. 1/2 teaspoon salt

    6. 1/4 teaspoon cayenne

    7. 1 1/2 cups cooked long-grain rice

    8. 1/4 cup chopped green onions

    9. 3 tablespoons chopped parsley

    10. 4 medium bell peppers, sliced in half lengthwise, seeds removed

    11. 1/4 cup dried fine bread crumbs

    12. 1/4 cup freshly grated parmesan

    13. 1/2 teaspoon Rustic Rub

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 400?F.

    2. Brown the sausage in a dry skillet over medium-high heat for about 3 minutes. Add the onions, bell peppers, celery, salt, and cayenne. Cook, stirring often, for 4 to 5 minutes, or until the vegetables are wilted. Add the rice and mix well. Cook for about 3 minutes. Remove from the heat and add the green onions and parsley. Mix again.

    3. Spoon the mixture into the bell peppers. Combine the bread crumbs, cheese, and rub and sprinkle evenly over the tops of the bell peppers. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for about 30 minutes, or until the tops are crusty and brown. Serve hot.

    4. Yield : 4 servings

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