Stuffed Peppers with Creole Sauce Recipe -
Stuffed Peppers with Creole Sauce Recipe
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Stuffed Peppers with Creole Sauce

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

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Ingredients Edit and Save

Original recipe makes 4 stuffed peppers Change Servings
  • PREP

    35 mins
  • COOK

    55 mins

    1 hr 30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2007

This came out really well. I prefer a bit more spice, so I doubled the chili powder and the sugar, and added a good amount of fresh ground black pepper. As I did not have cloves, I added a sprinkling of cinnamon. And to make it a bit healthier I substituted lean ground turkey for the ground beef, and used brown rice instead of white. I would definately make this again.

Most Helpful Critical Review
Jan 30, 2008

The chili flavoring overtook the rest of the ingredients. Next time I'll use less. I wanted more tomato taste to it. Also the green peppers didn't soften in the micro at 45 seconds, this needs to be adjusted to your own microwave.

Mar 16, 2009

This was a great start for me. To the browned ground beef I added some chopped up green pepper and mushrooms. With the sauce I used two cans of tomato sauce, extra garlic, chili powder and black pepper. Then I also added heavy cream, Tabasco, cayenne pepper and thyme. Yum-O!!!!!!!

Sep 27, 2008

This was exceptionally good. The spices were wonderful. I would make extra "sauce" next time, and when the peppers are done I would cut them in half and spoon the sauce over the top of the stuffed pepper.

Apr 12, 2010

This came out so well!! I used red peppers instead of green and the juices from the red peppers were so sweet and amazing. I substituted equal for sugar. I also added green olives and olive juice to the sauce for more flavor. I used fresh crushed tomatoes instead of canned, tomato paste instead of tomato sauce, and brown rice instead of white. I minced mushrooms in the sauce as well. I also added a cajun seasoning to the sauce. This recipe was amazing!! Thank you!!

Jun 15, 2009

This is the definitive stuffed pepper recipe in my mind. When I've had stuffed peppers at restaurants, they usually taste something like this recipe, which is to say, "spectacular." I had some leftover feta cheese which I sprinkled over the tops of the peppers for the last ten minutes of baking, a superb garnish. I had plenty of leftover sauce, which I will use for something else somewhere down the road.

Dec 31, 2009

Very time-consuming, but very good. I agree with making more sauce; I had just enough to cover five small peppers, but had another plate of the filling! Will work on portions, but excellent dish!

Nov 22, 2010

My husband loved this creole recipe. Will do this one again and didnt change a thing.


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  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 1199 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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