Rating: 4.5 stars 4.5
33 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
35 mins
cook:
55 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 stuffed peppers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Stuffed Peppers:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 375 degrees F (190 degrees C).

  • 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.

  • Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

Nutrition Facts

442 calories; protein 27.7g; carbohydrates 41.5g; fat 19.5g; cholesterol 74.5mg; sodium 1199mg. Full Nutrition
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