Judys Stuffed Bell PeppersFrom linda2230 7 years ago
- 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.
The Cooklinda2230 Las Vegas, NV
The Rating7 people
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
awsome recipe linda thanks bunches will prnt try and save. high5momo_55grandma in Mountianview loved it
^5 Looks really good :)donman in Hammond loved it