Mushroom And Pork Sausage Stuffed Bell Peppers Recipes

SAUSAGE STUFFED BELL PEPPERS

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.

PORK CHOPS WITH FRESH MUSHROOMS, TOMATOES, AND BELL PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add garlic; cook, stirring, until golden, 1 to 2 minutes; remove garlic and discard.
• Add pork chops to same skillet and cook until lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside. Increase heat to medium-high; add wine, salt and red pepper flakes, if desired. Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes.
• Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot. Add mushrooms and bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender. Add mushroom mixture to skillet with pork chops. Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.

SKILLET SAUSAGE, PEPPERS, AND MUSHROOMS

Steps:

• Brown sausage in a 10-inch cast-iron skillet; add wine.
• Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
• Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
• Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.

SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS

Steps:

• Divide stuffing into three bowls.
• In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
• Sauté a cup of minced onion in butter or cooking spray.
• Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
• Preheat oven to 350°F.
• Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
• Add 1 (8-ounce) package cream cheese, softened.
• Mix well and stuff pepper halves.
• Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
• Stuffed Onions: Brush onions with olive oil.
• Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
• Top onion slices with a mound of stuffing and place on a baking sheet.
• Drizzle a bit of butter on top and sprinkle w/ grated cheese.
• Bake 20-25 minutes.
• Stuffed mushrooms: Remove stems from mushrooms.
• Chop stems fine.
• Coat mushroom caps with oil and set aside.
• Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
• Stuff caps with mixture.
• Place mushrooms on baking sheet.
• Drizzle tops with a bit of butter and a sprinkle of grated cheese.
• Bake 20-25 minutes.