"The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!" — Bobbie Jean
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finely chopped onion
finely chopped green bell pepper
1 (8 ounce) can
1 (15 ounce) can
ground black pepper
green bell peppers, tops removed, seeded
finely chopped celery
1 1/2 cups
cold, cooked white rice
grated Parmesan cheese
salt and pepper to taste
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.
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.
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!!!!!!!
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.
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!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Peppers with Creole Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 176
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