Recipes
 | |  | |  | |  | |  | |  | |  |
Stuffed Peppers
Ingredients:
- 8 very large green peppers, split lengthwise,
end removed, and seeds cleaned out (make it
interesting, use different colors) - 3/4 lb ground pork sausage
- 1/2 cup chopped celery
- 2 cloves garlic minced or pressed
- 1/c cup chopped onion
- 1/2 pint shucked oysters, drained and
chopped (you can omit if you don't like
oysters, but increase sausage) - 2 to 3 cups cooked rice or toasted bread
crumbs - 1 lg tomato peeled and diced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 12 oz tomato sauce
- 1/4 tsp Zatarain's Creole Seasoning
Rinse green peppers. Split lengthwise. Cut ends off and remove seeds.
In a large mixing bowl, mix oysters and sausage (or plain ground pork). Use your hands or a heavy long handled
spoon. Add celery, garlic, onion, tomato, salt, and pepper. Mix well. Add to cooked rice or bread crumbs. Mix well.
Mound in green pepper halves.
Place stuffed peppers in long baking dish, 12 x 7 1/2 x 2. Mix tomato sauce and Creole seasoning in small bowl. Pour
over stuffed peppers.
Cover dish with aluminum foil. Bake at 350 for 20 minutes. Remove aluminum foil and bake for another 15 to 20
minutes.
Makes 8 to 16 servings.
In a large mixing bowl, mix oysters and sausage (or plain ground pork). Use your hands or a heavy long handled
spoon. Add celery, garlic, onion, tomato, salt, and pepper. Mix well. Add to cooked rice or bread crumbs. Mix well.
Mound in green pepper halves.
Place stuffed peppers in long baking dish, 12 x 7 1/2 x 2. Mix tomato sauce and Creole seasoning in small bowl. Pour
over stuffed peppers.
Cover dish with aluminum foil. Bake at 350 for 20 minutes. Remove aluminum foil and bake for another 15 to 20
minutes.
Makes 8 to 16 servings.
Colored peppers are a little
sweeter than green peppers.
sweeter than green peppers.
Need a new baking dish? Shop our
affiliates!
affiliates!