Stuffed Peppers with Creole Sauce |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 4 |
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The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish! 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 |
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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