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Stuffed Peppers with Creole Sauce

Rated as 4.48 out of 5 Stars
22

"The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!"
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Ingredients

1 h 30 m servings 442
Original recipe yields 4 servings (4 stuffed peppers)

Directions

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  1. Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
  2. While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
  5. Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 442 calories; 19.5 41.5 27.7 74 1199 Full nutrition

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Reviews

Read all reviews 23
  1. 31 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This came out really well. I prefer a bit more spice, so I doubled the chili powder and the sugar, and added a good amount of fresh ground black pepper. As I did not have cloves, I added a spr...

Most helpful critical review

The chili flavoring overtook the rest of the ingredients. Next time I'll use less. I wanted more tomato taste to it. Also the green peppers didn't soften in the micro at 45 seconds, this needs t...

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This came out really well. I prefer a bit more spice, so I doubled the chili powder and the sugar, and added a good amount of fresh ground black pepper. As I did not have cloves, I added a spr...

This was a great start for me. To the browned ground beef I added some chopped up green pepper and mushrooms. With the sauce I used two cans of tomato sauce, extra garlic, chili powder and bla...

This was exceptionally good. The spices were wonderful. I would make extra "sauce" next time, and when the peppers are done I would cut them in half and spoon the sauce over the top of the stuff...

This came out so well!! I used red peppers instead of green and the juices from the red peppers were so sweet and amazing. I substituted equal for sugar. I also added green olives and olive ju...

This is the definitive stuffed pepper recipe in my mind. When I've had stuffed peppers at restaurants, they usually taste something like this recipe, which is to say, "spectacular." I had some ...

My family enjoyed this. I stuck to the recipe, but added a bit more crushed tomatoes and tomato sauce because of other reviewers' comments that there wasn't enough sauce. There was just the righ...

Very time-consuming, but very good. I agree with making more sauce; I had just enough to cover five small peppers, but had another plate of the filling! Will work on portions, but excellent di...

The chili flavoring overtook the rest of the ingredients. Next time I'll use less. I wanted more tomato taste to it. Also the green peppers didn't soften in the micro at 45 seconds, this needs t...

My husband loved this creole recipe. Will do this one again and didnt change a thing.