Stuffed Peppers with Creole Sauce

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

• Preparation Time: 35 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 30 mins
• Calories: 442 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 bay leaf
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 pound ground beef
• 1 (15 ounce) can crushed tomatoes
• 4 large green bell peppers, tops removed, seeded
• 0.25 teaspoon ground black pepper
• 0.25 cup grated Parmesan cheese
• 0.5 cup finely chopped onion
• 0.25 cup minced onion
• 0.5 cup finely chopped green bell pepper
• 0.125 teaspoon ground clove
• 0.33333334326744 cup finely chopped celery
• 1.5 cups cold, cooked white rice

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 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.

Step 5

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