Stuffed Peppers With Creole Sauce Recipe

Name: Stuffed Peppers With Creole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped onion; 2 cloves garlic, minced; 1/2 cup finely chopped green bell pepper; 1 (8 ounce) can tomato sauce; 1 (15 ounce) can crushed tomatoes; 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon white sugar; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground clove; 1 bay leaf; Stuffed Peppers:; 4 large green bell peppers, tops removed, seeded; 1 pound ground beef; 1/4 cup minced onion; 1/3 cup finely chopped celery; 1 1/2 cups cold, cooked white rice; 1/4 cup grated Parmesan cheese; salt and pepper to taste

Servings: persons

1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup finely chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (15 ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon white sugar
1/4 teaspoon ground black pepper
1/8 teaspoon ground clove
1 bay leaf
Stuffed Peppers:
4 large green bell peppers, tops removed, seeded
1 pound ground beef
1/4 cup minced onion
1/3 cup finely chopped celery
1 1/2 cups cold, cooked white rice
1/4 cup grated Parmesan cheese
salt and pepper to taste

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.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup finely chopped onion, 2 cloves garlic, minced, 1/2 cup finely chopped green bell pepper, and more.

Yes, Stuffed Peppers With Creole Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers With Creole Sauce

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