Name: Sausage Stuffed Bell Peppers
Ingredients: 1/2 lb Ground pork sausage; 1 c Chopped onions; 1/2 c Chopped green bell peppers; 1/2 c Chopped celery; Salt; to taste; Freshly-ground black pepper; to taste; 1 1/2 c Cooked long-grain rice; 1/4 c Chopped green onions; green part only; 4 md Bell peppers; halved lengthwise,; Seeds removed; 4 tb Dried fine bread crumbs; 4 tb Grated Parmesan Reggiano cheese; Bayou Blast; see * Note

This is ever the nature of true confession of sin, true brokenness. It is the confession that my sin is not just a mistake, a slip, a something which is really foreign to my heart (“Not really like me to have such thoughts or do such things!”), but that it is something which reveals the real ‘I’; that shows me to be the proud, rotten, unclean thing God says I am; that it really is like me to have such thoughts and do such things. It was in these terms that David confessed his sin, when he prayed, “Against Thee, Thee only, have I sinned and done this evil in Thy sight, that Thou mightest be justified when Thou speakest and be clear when Thou judgest” (Psalm 51:4).

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Eggs		Emlive06	4	servings

INGREDIENTS

1/2	lb	Ground pork sausage
1	c	Chopped onions
1/2	c	Chopped green bell peppers
1/2	c	Chopped celery
		Salt; to taste
		Freshly-ground black pepper; to taste
1 1/2	c	Cooked long-grain rice
1/4	c	Chopped green onions; green part only
4	md	Bell peppers; halved lengthwise,
		Seeds removed
4	tb	Dried fine bread crumbs
4	tb	Grated Parmesan Reggiano cheese
		Bayou Blast; see * Note

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the oven to 400 degrees. In a large skillet, over medium heat,
brown the sausage, about 3 minutes. Add the onions, peppers, and celery.
Season with salt and pepper. Saute for 4 to 5 minutes, or until the
vegetables are soft. Add the rice and mix well. Season with salt and
pepper. Cook for about 3 minutes. Remove from the heat and stir in the
green onions and parsley. Season the bell peppers with salt and pepper.
Spoon the mixture into the bell peppers. In a mixing bowl, combine the
bread crumbs and cheese. Season with Bayou Blast and mix well. Sprinkle the
crust over each pepper. Place the peppers in a shallow pan and add just
enough water to cover the bottom. Bake for 30 minutes, or until the tops
are crusty and brown. Serve hot. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
07-28-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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