Best 8 Emerils Stuffed Bell Peppers Or Sweet Banana Peppers Recipes

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In the realm of culinary adventures, few dishes offer the harmonious blend of flavors and textures like Emeril Lagasse's Stuffed Bell Peppers or Sweet Banana Peppers. These culinary masterpieces are a tantalizing fusion of vibrant bell peppers or sweet banana peppers stuffed with a delectable array of ingredients. Whether you seek a vegetarian delight or a meat-filled extravaganza, these recipes promise an explosion of flavors that will tantalize your taste buds and leave you craving more. Prepare to embark on a culinary journey as we explore the best recipes for Emeril's Stuffed Bell Peppers or Sweet Banana Peppers, guiding you towards creating a dish that will be the star of your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

BOB'S STUFFED BANANA PEPPERS



Bob's Stuffed Banana Peppers image

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.

Provided by LISAPAV

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 17

8 banana peppers
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 ½ cups bread crumbs

Steps:

  • Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  • Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g

SAUSAGE AND RICE STUFFED PEPPERS



Sausage and Rice Stuffed Peppers image

Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.

Provided by NANCIENANCIE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 ⅔ cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound Cheddar cheese, shredded, divided
3 cups uncooked instant rice

Steps:

  • Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
  • Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
  • Spoon rice mixture into peppers.
  • Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Nutrition Facts : Calories 1276.5 calories, Carbohydrate 154.6 g, Cholesterol 133.3 mg, Fat 53.1 g, Fiber 5.3 g, Protein 43.6 g, SaturatedFat 25.9 g, Sodium 1141.8 mg, Sugar 8.1 g

EMERIL'S STUFFED BELL PEPPERS OR SWEET BANANA PEPPERS



Emeril's Stuffed Bell Peppers or Sweet Banana Peppers image

Comes from food network. My daughter and I made these all summer long while our gardens were overflowing with bell peppers and sweet bannana peppers. Recipe lists, either bell peppers or sweet banana peppers, not both, example; 4 med. bell peppers or 8 large banana peppers. They freeze well too. If you don't want to bother with Recipe #5031, you can substitute a seasoned salt of choice (that's what we do.) Make sure to add the water when you cook the peppers this keeps them from drying out, also.... others have suggested adding some butter and more cheese on top of the peppers.

Provided by BakinBaby

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb pork sausage
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup celery (chopped)
1 1/2 cups rice (cooked)
1/4 cup green onion (chopped-green part only)
4 medium bell peppers (sliced in half, seeds removed..optional)
8 large sweet banana peppers (sliced in half, seeds removed ..optional)
2 tablespoons parsley
4 tablespoons breadcrumbs
8 tablespoons parmesan cheese (grated)
1/2 teaspoon Emeril's Original Essence

Steps:

  • Preheat oven to 400 degrees.
  • In a large skillet, brown sausage about 3 min., add onions, chopped peppers and celery; season with salt and pepper.
  • Saute for 4-5 minutes , add rice, mix well, season with salt & pepper & cook 3 minutes.
  • Remove from heat, stir in green onions & parsley.
  • Season the insides of bell peppers with salt , spoon meat mixture into bell peppers.
  • In a mixing bowl combine bread crumbs,parmesan & Recipe #5031 or seasoned salt and sprindkle over each pepper.
  • Cook peppers in a shallow pan with just enough water to cover the bottom of pan and bake 30 minutes.

Nutrition Facts : Calories 624.1, Fat 20.1, SaturatedFat 7.2, Cholesterol 49.7, Sodium 655.3, Carbohydrate 88, Fiber 10.1, Sugar 9.3, Protein 23.4

SAUSAGE STUFFED BELL PEPPERS



Sausage Stuffed Bell Peppers image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

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 Essence, plus more for seasoning, recipe follows
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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

SPICY STUFFED BANANA PEPPERS



Spicy Stuffed Banana Peppers image

Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

6 tablespoons water
3 tablespoons uncooked red or white quinoa, rinsed
1/2 pound bulk spicy Italian sausage
1/2 pound lean ground beef (90% lean)
1/2 cup tomato sauce
2 green onions, chopped
2 garlic cloves, minced
1-1/2 teaspoons Sriracha chili sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
16 mild banana peppers
2 cups reduced-sodium spicy V8 juice

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.

SWEET & SOUR STUFFED BELL PEPPERS



Sweet & Sour Stuffed Bell Peppers image

My grandfather's recipe. My grandfather was famous for his garden and his cooking with the vegetables from his garden. He even made the local newspaper with a page of his recipes. This is taken directly from the newspaper article.

Provided by Edward S

Categories     Peppers

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

8 small bell peppers
1 cup ketchup
1/2 cup water
1/2 cup white vinegar
1 teaspoon dry mustard
2 tablespoons cornstarch
1 (8 ounce) can water chestnuts, sliced
2 cups pineapple juice
1 lb ground beef
1/2 cup breadcrumbs
1/2 cup onion, chopped
1 (8 ounce) can water chestnuts, chopped
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained
1 teaspoon salt

Steps:

  • Clean peppers and boil for 5 minutes.
  • Meanwhile, make the sauce and bring to boil till it starts to thicken, remove from heat.
  • Fill Peppers and put 1 tablespoon sauce on top of each.
  • Bake uncovered 40 minutes at 350°F.
  • Then put 1 tablespoon sauce on top and bake for 5 minutes more.
  • Served with mashed potatoes or rice.
  • Put the extra sauce on the table.

STUFFED SWEET BELL PEPPERS



Stuffed Sweet Bell Peppers image

Make and share this Stuffed Sweet Bell Peppers recipe from Food.com.

Provided by invictus

Categories     Poultry

Time 1h10m

Yield 6 peppers

Number Of Ingredients 14

1 1/4 lbs ground turkey
1 cup unseasoned breadcrumbs
2 eggs
1/2 cup diced sweet onion
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3 large sweet peppers, halved vertically and seeded
2 cups prepared marinara sauce
2 cups diced tomatoes
1 tablespoon chopped garlic
1 teaspoon dried Italian seasoning
1/4 cup parmesan cheese

Steps:

  • Coat a 13x9x2 inch baking dish with nonstick cooking spray.
  • In a large bowl, combine turkey, bread crumbs, egg,diced onion, sage, thyme, salt, and black pepper. Mix together (it's easiest with your hands!).
  • Fill each pepper half with an equal amount of turkey mixture. Place in a prepared baking dish.
  • In a large bowl combine marinara, tomatoes, garlic, and italian seasoning. Pour over peppers.
  • Heat oven to 375 degrees and bake for 55 to 60 minutes or until sauce is bubbling, and peppers are tender.
  • Sprinkle with parmesan cheese before serving.

Nutrition Facts : Calories 368.7, Fat 14, SaturatedFat 3.9, Cholesterol 148.9, Sodium 1093.5, Carbohydrate 35.1, Fiber 4.3, Sugar 15.9, Protein 26

STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Number Of Ingredients 14

8 medium green bell peppers
2 tablespoons canola oil
2 pounds ground beef sirloin
1 large yellow onion, chopped
2 tablespoons minced fresh parsley
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
Two 28-ounce cans diced tomatoes, drained
One 29-ounce can tomato sauce

Steps:

  • Preheat the oven to 400 degrees. Slice the tops off the bell peppers. Seed, core, rinse under cold running water, and set aside. Combine the oil, beef, and onion in a large, heavy skillet over medium heat. Stirring constantly, cook until the meat is no longer pink. Add the parsley, garlic, thyme, basil, salt, black pepper, cayenne pepper, and Worcestershire sauce. Still stirring, cook for about 3 minutes. Add the tomatoes and cook and stir for 5 minutes more to heat through. Stuff the peppers with the mixture and place them in a 9-by-12-inch baking dish. Pour the tomato sauce over the peppers. Cover with foil and bake until the peppers are soft and tender, about 30 minutes. Remove the foil and bake for 5 to 10 minutes more, until browned on top.

Tips:

  • Choose the right peppers: Bell peppers and sweet banana peppers are both good choices for stuffing. Bell peppers are larger and have a milder flavor, while banana peppers are smaller and have a sweeter flavor.
  • Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Use a flavorful filling: The filling is what makes stuffed peppers so delicious. There are many different fillings to choose from, so find one that you and your family will enjoy. Some popular fillings include rice, ground beef, sausage, vegetables, and cheese.
  • Cook the peppers properly: Stuffed peppers can be baked, roasted, or grilled. The cooking time will vary depending on the method you choose.
  • Serve the peppers immediately: Stuffed peppers are best served hot out of the oven. They can be garnished with fresh herbs, grated cheese, or a dollop of sour cream.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With so many different fillings to choose from, there is sure to be a recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give stuffed peppers a try. You won't be disappointed.

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