Tuesday, May 24, 2011

Emeril's Sausage Stuffed Bell Peppers

These are delicious.  I am especially grateful to have stumbled upon this recipe because it included a mixology for Emeril's Original Essence Seasoning, which is delicious in its store-bought version but even more gooderer in its "homemade" form.

The picture here is obviously before they went in the oven and came out golden brown with gooey melted cheese spilling over the sides.

Here is the recipe, from http://www.emerils.com/, with a few knotty tweaks:

Sausage Stuffed Bell Peppers - The Knotty Version

1/2 lb. sausage, crumbled
1 C chopped onions
1/2 C chopped bell peppers
1/2 C chopped celery
1/2 t salt
1/2 t celery salt (a Knotty addition, not in Emeril's version)
1/4 t cayenne
1 1/2 C cooked long-grain rice (I used brown)
1/4 C chopped greens onions
3 T chopped parsley (use fresh or don't even bother)
4 medium bell peppers
1/4 C dried fine bread crumbs
1/4 cup cheese, freshly grated (Emeril calls for Parmesan, but I prefer 3-Cheese Mexican)
1/2 t Emeril's Original Essence, recipe below (I use like 3 T - season to your own tastes)
*1 jalapeño (a Knotty addition, not in Emeril's version)

Preheat oven to 400 degrees.
Brown sausage for about 3 minutes.
Add onions, bell peppers, celery, salt, celery salt and cayenne.
Cook until the veggies wilt.
Add rice.  Mix well.  Cook another 3 minutes.
Remove from heat.
Add green onions and parsley.
Spoon mixture into bell peppers (Emeril suggests cutting them lengthwise, but I cut off the tops.  Emeril's way makes for easier eatin', but my way looks cooler.  Either way, don't forget to de-seed the insides.)
Add a dollop of butter to the top of each.
Combine the bread crumbs and cheese in a little bowl, then sprinkle over the top of the butter dollops.  Sprinkle a little more Essence for good measure.
Place the peppers in a shallow pan and add just enough water to cover the bottom of the pan.
Bake for 30 minutes or until you can't stand the delicious aroma a second longer.

(Suggestions from Dan: "Next time you should put a bunch of cheese in the middle" and "It would be awesome if you put bacon on top".)

Emeril's Original Essence Seasoning

5 T sweet paprika
1/4 C salt
1/4 C garlic powder
2 T freshly ground black pepper
2 T onion powder
2 T cayenne
2 T dried oregano
2 T dried thyme

yields about 1 1/2 cups

*If you look at the picture above, you'll see that I stuffed a jalapeño with the leftover filling.  Dan likes a little kick to his food.  Also he likes when anyone presents him with a golden opportunity to purposely mispronounce jalapeño (jalla-pain-yo).


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