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How to Make Stuffed Peppers with Creole Sauce - A Step-by-Step Guide

Stuffed peppers with creole sauce is a delicious and flavorful dish that combines the sweetness of bell peppers with the savory goodness of a spicy creole sauce. This dish is perfect for a weeknight dinner or a special occasion, and it's sure to be a hit with your family and friends. The combination of tender bell peppers, seasoned ground meat, and zesty creole sauce creates a dish that is both satisfying and bursting with flavor.

The key to making the perfect stuffed peppers with cre...

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Ingredients

  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • ½ 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
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground clove
  • 1 bay leaf
  • 4 large green bell peppers, tops removed, seeded
  • 1 pound ground beef
  • ¼ cup minced onion
  • ⅓ cup finely chopped celery
  • 1 ½ cups cold, cooked white rice
  • ¼ cup grated Parmesan cheese
  • salt and pepper to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 stuffed peppers

  • 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.
  • 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

    442 cal.

    • Total Fat: 20g
    • Saturated Fat: 7g
    • Cholesterol: 75mg
    • Sodium: 1199mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 28g
    • Vitamin C: 164mg
    • Calcium: 164mg
    • Iron: 6mg
    • Potassium: 1172mg

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