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.
Servings: 4
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
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and cut the tops off the bell peppers, removing seeds and membranes.
- 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.
- Stuff the peppers with the sausage mixture.
- Place them upright in a shallow baking dish.
- Add water to the dish to cover the bottom.
- Mix breadcrumbs and cheese in a separate bowl.
- Sprinkle this mixture evenly on top of each stuffed pepper.
- Bake in the oven for 30 minutes or until the tops are crusty and brown.
- Serve them hot!