Stuffed Sausage And Peppers Pocket Rolls Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
• In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
• In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

Steps:

• Cut green peppers in half from stem to bottom, and clean out insides, set aside.
• Mix beef, cooked rice, onion, egg, 1 can of tomato soup, 1/2 can stewed tomatoes, garlic salt, dill and pepper. Stuff mixture into pepper halves and place in baking dish; with leftover mixture, form into meatballs and place around stuffed peppers.
• Pour remaining soup and stewed tomatoes over the top of the meatballs and stuffed peppers, and add 1 cup of water. Cover and bake in the oven 350 degrees for 1 1/2- 2 hours, testing to see if green peppers are soft.
• When making stuffed cabbage, place beef mixture at core side of cabbage leaf and roll like a burrito.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage with fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese.
• Bake in the preheated oven until softened and bubbly, about 20 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
• Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
• Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.