Stuffed Peppers with Creole Sauce

Stuffed Peppers with Creole Sauce

20 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    55 m
  • Ready In

    1 h 30 m
Bobbie Jean
Recipe by  Bobbie Jean

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

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Ingredients

Adjust Servings

Original recipe yields 4 stuffed peppers

Directions

  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.

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Reviews (20)

Rate This Recipe
RachaelLK
15

RachaelLK

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 sprinkling of cinnamon. And to make it a bit healthier I substituted lean ground turkey for the ground beef, and used brown rice instead of white. I would definately make this again.

GOLDENONE39
11

GOLDENONE39

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 black pepper. Then I also added heavy cream, Tabasco, cayenne pepper and thyme. Yum-O!!!!!!!

Kay L Bastian
10

Kay L Bastian

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 stuffed pepper.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 442 cal
  • 22%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 1296 mg
  • 52%

Based on a 2,000 calorie diet

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