Sausage Stuffed Bell Peppers

Until yesterday, I had never had stuffed peppers! These were fairly easy to make and delicious. Definitely a dish I could make for company. This recipe made more than enough filling for four peppers - probably closer to six. Also, I didn't use the cheese or butter. Instead, I used breadcrumbs and a spray of Pam for a crispy top. Finally, I cooked the peppers in a baking dish with tomato sauce in the bottom.

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Emeril's Bayou Blast
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter

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. Season the insides of the bell pepper shells with salt and pepper, to taste. 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. 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. (I used breadcrumbs and Pam). 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 (I used tomato sauce). Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Original sauce: Emeril Lagasse, Food TV