Name: Stuffed Peppers with Creole Sauce
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Finely chopped onion - ½ cup; Garlic, minced - 2 cloves; Finely chopped green bell pepper - ½ cup; Tomato sauce - 1 (8 ounce) can; Crushed tomatoes - 1 (15 ounce) can; Salt - 1 teaspoon; Chili powder - 1 teaspoon; White sugar - 1 teaspoon; Ground black pepper - ¼ teaspoon; Ground clove - ⅛ teaspoon; Bay leaf - 1; Green bell peppers, tops removed, seeded - 4 large; Ground beef - 1 pound; Minced onion - ¼ cup; Finely chopped celery - ⅓ cup; Cold, cooked white rice - 1 ½ cups; Grated Parmesan cheese - ¼ cup; Salt and pepper to taste - ¼ cup

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Peppers with Creole Sauce

1. Olive oil - 1 tablespoon

2. Finely chopped onion - ½ cup

3. Garlic, minced - 2 cloves

4. Finely chopped green bell pepper - ½ cup

5. Tomato sauce - 1 (8 ounce) can

6. Crushed tomatoes - 1 (15 ounce) can

7. Salt - 1 teaspoon

8. Chili powder - 1 teaspoon

9. White sugar - 1 teaspoon

10. Ground black pepper - ¼ teaspoon

11. Ground clove - ⅛ teaspoon

12. Bay leaf - 1

13. Green bell peppers, tops removed, seeded - 4 large

14. Ground beef - 1 pound

15. Minced onion - ¼ cup

16. Finely chopped celery - ⅓ cup

17. Cold, cooked white rice - 1 ½ cups

18. Grated Parmesan cheese - ¼ cup

19. Salt and pepper to taste - ¼ cup

How to cook deliciously - Stuffed Peppers with Creole Sauce

1. Stage

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. Stage

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. Stage

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

4. Stage

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. Stage

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