Stuffed Peppers with Creole Sauce recipe
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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
Nutrition Info
- 442.2 caloriescarbohydrate: 41.5 gcholesterol: 74.5 mgfat: 19.5 gfiber: 7.1 gprotein: 27.7 gsaturatedFat: 7 gservingSize: -sodium: 1199 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Peppers with Creole Sauce
Directions
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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.