Judys Stuffed Bell Peppers
From linda2230 16 years ago
- 35 minutes to make
- Serves 6
This is my stuffed bell pepper recipe. It is another recipe that reminds me of growing up at home and remembering the wonderful meals that my mother made and the times that I use to spend with her in the kitchen. Read more I did not have her specific recipe for her stuffed bell peppers, but my memories helped to create my version. See less
Ingredients
- 1 lb ground hot italian sausage shopping list
- 1 cup chopped celery shopping list
- 1 ½ cup chopped onion shopping list
- 1 cup total chopped green and red bell pepper shopping list
- 2 tbls chopped garlic shopping list
- 1 cup tomatoes, seeded and chopped shopping list
- ¾ tsp dried oregano shopping list
- 1 tsp italian seasoning shopping list
- ½ tsp creole seasoning shopping list
- 1 cup cooked brown rice shopping list
- 3 medium to large bell peppers (red, green & yellow)* Cut in half lengthwise with all seeds removed. shopping list
- 1 ½ chicken stock shopping list
- 3 tbls chopped fresh basil shopping list
- 2 tbls chopped fresh flat-leaf parsley shopping list
- 3 tbls Italian bread crumbs shopping list
- 3 tbls parmesan cheese shopping list
- extra virgin olive oil shopping list
- unsalted butter shopping list
- *NOTE: I chose to use the red and the yellow bell peppers instead of all green bell peppers because I like the sweetness that they add to the dish. shopping list
How to make it
- Preheat the oven to 350 degrees. Butter the bottom of a shallow baking dish.
- In a large skillet put about 3 tbls of olive oil in the bottom of the pan and over medium heat brown the sausage.
- Next, add the onions, celery and bell pepper and sauté for about 5 minutes until the vegetables are soft then add the garlic and sauté for about 2 minutes.
- Add the cooked rice, tomatoes, oregano, Italian and Creole seasonings and ½ cup of the chicken stock and mix to thoroughly combine all ingredients.
- Turn off the heat and stir in the chopped basil and parsley.
- In a small bowl, combine the bread crumbs and parmesan cheese.
- Fill each bell pepper half with the sausage mixture, be generous, I was as you will see in my illustration. ;o) As you fill each pepper, place them in the prepared baking dish.
- Next, sprinkle the bread crumb mixture over each pepper, drizzle the tops with a little olive oil then fill the baking dish with the remaining 1 cup chicken stock. I use chicken stock instead of water because it just adds another dept of flavor. Place in the oven and bake for about 30-35 minutes until the tops are browned and the peppers are tender.
Prior to Baking
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Served with Corn Maque Choux
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The Rating
Reviewed by 7 people-
Judy..
I don't think you could have picked a better side for your peppers than maque choux. Perfect. I love your version of stuffed pepper. Your mother would be proud... ;-)~ Thanks for sharing it..
jimrug1
in Peoria loved it
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awsome recipe linda thanks bunches will prnt try and save. high5
momo_55grandma
in Mountianview loved it
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^5 Looks really good :)
donman
in Hammond loved it
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