| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1998
Recipe by: Emeril Lagasse
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