Emeril Lagasse Stuffed Peppers Recipe

Stuffed peppers need the right balance of texture, seasoning, and just the right amount of richness.

Emeril’s recipe does it well, with a hearty filling and well-roasted peppers that hold their shape.

I always sauté the onions and garlic first, since raw ones don’t soften enough inside the pepper.

A mix of meats, like ground beef and sausage, makes the filling more flavorful and keeps it from drying out.

A little broth in the baking dish creates steam, so the filling stays moist while the tops still brown nicely.

More tips below!

How to Make Emeril Lagasse Stuffed Peppers

Ingredients

• 4 medium Green Bell Peppers
• 8 oz Ground Pork Sausage
• 1 1/2 cups Onions (chopped)
• 1/2 cup Celery (chopped)
• 2 tsp Garlic (minced)
• 1 1/2 cups Long-Grain Rice (cooked)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 3/4 cup Bread Crumbs
• 1/2 cup Cheese (grated)
• 1 cup Water

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F (175°C).

Wash and cut the tops off the bell peppers, removing seeds and membranes.

Step 2:

Cook the sausage, onions, and celery in a pan over medium heat until the sausage is browned.

Stir in the garlic, rice, salt, and pepper.

Step 3:

Stuff the peppers with the sausage mixture.

Place them upright in a shallow baking dish.

Add water to the dish to cover the bottom.

Step 4:

Mix breadcrumbs and cheese in a separate bowl.

Sprinkle this mixture evenly on top of each stuffed pepper.

Step 5:

Bake in the oven for 30 minutes or until the tops are crusty and brown.

Serve them hot!

Tips and Tricks for Making This Recipe

Choose the Right Peppers

Select firm and evenly sized bell peppers to ensure they cook at the same rate.

It’s important that they are sturdy enough to hold the filling without collapsing.

Spice It Up

If you like a bit of a kick, feel free to add a pinch of red pepper flakes to your sausage mix.

This can enhance the flavor profile if you want something with a little heat.

Cheese Choices

Try using different types of cheese like mozzarella or sharp cheddar for a varied taste.

Each type of cheese can add its own unique flavor to the dish.

Make it Ahead

Prepare the stuffing mixture in advance and refrigerate it.

You can stuff the peppers and bake them later, making this a convenient dish for busy days.

Don’t Overfill

When stuffing the peppers, leave a little room at the top.

This prevents overflow while baking and results in a cleaner presentation.

What to Serve with Emeril Lagasse Stuffed Peppers

Warm French Bread

You can never go wrong with serving a crusty loaf of warm French bread alongside Emeril Lagasse’s stuffed peppers.

The warm, soft interior pairs perfectly with the savory sausage filling.

I suggest a light butter spread or even a drizzle of olive oil for added flavors.

Sliced Fuji Apples

Bringing a fresh fruit element into the mix, sliced Fuji apples make a great accompaniment to the stuffed peppers.

Their natural sweetness and crisp texture create a lovely contrast to the savory, soft peppers.

For an extra touch, consider pairing the apple slices with a bit of aged cheese.

Aged Pecorino Romano

A few slivers of aged Pecorino Romano add a touch of sophistication to your side dishes.

This cheese has a distinct flavor that complements the bell peppers beautifully.

Serve it on a small platter for your guests to enjoy at their leisure.

Roasted Brussels Sprouts

If you’re feeling creative, try roasted Brussels sprouts as a side dish for a change.

Their nutty flavor, enhanced by a touch of balsamic glaze, complements the stuffed peppers wonderfully.

This is savory and nutritious, offering a satisfying contrast to the main dish.

Eat-the-Rainbow Chopped Salad

Another fresh option is an Eat-the-Rainbow chopped salad featuring vibrant veggies with basil and mozzarella.

The bright colors and fresh flavors balance out the rich stuffing in the peppers.

Dress it with a simple vinaigrette, allowing the ingredients to shine.

Variations and Substitutions

Try Different Peppers

You don’t have to stick to green bell peppers; red, yellow, or orange ones can add a bit of sweetness to the dish.

Sweet banana peppers can also be used for a unique twist!

Experiment with Different Meats

Ground turkey is a leaner choice than pork sausage, but equally tasty.

Try chicken sausage for a lighter texture.

Remember that each type of meat brings its own flavorful touch!

Adding Grains

Quinoa makes a nutritious alternative to rice, adding texture and protein.

For a heartier option, barley offers a chewy bite.

Cooked brown rice is another healthy substitute that I’ve found complements the dish beautifully.

Cheese Options

Substitute mozzarella with cheddar for creaminess or feta for a tangy bite.

Parmesan adds a nutty flavor, while gouda can bring earthiness to your stuffed peppers!

Spice It Up

Add some cayenne pepper or red pepper flakes for heat.

Consider using smoked paprika to introduce a smoky flavor enhancement.

Vegetables to Mix In

Mushrooms are a great way to add umami and bulk to your filling without much fuss.

Consider adding diced zucchini for more moisture and nutrition, or chopped spinach for added greens!

How to Store Leftover Emeril Lagasse Stuffed Peppers

Refrigeration Tips

After enjoying Emeril Lagasse’s stuffed peppers, you might find yourself with some leftovers.

To keep them fresh, store the peppers in an airtight container and place them in the refrigerator.

It’s best to eat them within 3-4 days to maintain their flavor and texture.

Freezing Options

If you won’t finish the stuffed peppers in a few days, try freezing them.

Wrap each pepper individually with plastic wrap or aluminum foil.

Then, put them all in a freezer-safe bag or container, which will maintain their quality for up to three months.

Labeling and Packaging

Label your containers with the date, so you know when you stored them.

This helps you keep track of their freshness and ensures you can enjoy them at their best.

These practices make all the difference when storing your delicious stuffed peppers.

Common Mistakes to Avoid

Over-Boiling Peppers

When preparing stuffed peppers, avoid over-boiling them.

This can make the peppers overly soft, causing them to lose their shape.

To keep them firm, boil for just a few minutes until they’re slightly tender.

Insufficient Drying

After boiling, it’s essential to dry the peppers thoroughly.

If any moisture remains, it could lead to soggy stuffed peppers.

Use a clean kitchen towel to gently pat them dry.

Watery Filling

No one wants a soggy filling!

To prevent this, avoid using excessively wet ingredients.

Cook your sausage and vegetables before stuffing to reduce moisture content.