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Emeril's Sausage Stuffed Bell Peppers


  • One-half pound bulk pork breakfast sausage, crumbled
  • 1 cup chopped onions
  • One-half cup chopped bell peppers
  • One-half cup chopped celery
  • One-half teaspoon salt
  • One-fourth teaspoon cayenne
  • One and one-half cups cooked long-grain rice
  • One-fourth cup chopped green onions
  • 3 tablespoons chopped parsley
  • 4 medium bell peppers, sliced in half lengthwise, seeds removed
  • One-fourth cup dried fine bread crumbs
  • One-fourth cup freshly grated Parmesan
  • One-half teaspoon Emeril's Original Essence


  • Preheat the oven to 400? F. Brown the sausage in a dry skillet over medium-high heat for about 3 minutes. Add the onions, bell peppers, celery, salt, and cayenne. Cook, stirring often, for 4 to 5 minutes, or until the vegetables are wilted. Add the rice and mix well. Cook for about 3 minutes. Remove from the heat and add the green onions and parsley. Mix again.
  • Spoon the mixture into the bell peppers. Combine the bread crumbs, cheese, and sprinkle evenly over the tops of the bell peppers. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for about 30 minutes, or until the tops are crusty and brown.
  • Serve hot with warm French bread, sliced Fuji apples, slivers of aged Pecorino Romano, and good Chianti. Yum.