The filling was amazing! Unfortunately 4 out of 5 consumers in my house don't like peppers themselves. Not a fault of the recipe, a fault on the cook who decided to make stuffed PEPPERS. But everyone loved the beefy filling. I used 2 red, 2 orange and 2 yellow peppers and boiled them for 5 minutes before hand instead of microwaving them. I went a little astray on the 'Creole' part of the recipe. I was going for more Italian, but I chose this recipe for the method and proportions more than the actual ingredients. So I did change things up a bit. I omitted the chili powder, sugar, clove and bay leaf. I used a 15 oz. can of Progresso's Roasted Tomato recipe starter instead of plain tomato sauce. I browned the beef, added the onion and fried until translucent, added precooked minute rice, crushed tomatoes, (w/ the juice) garlic and 1/2 cup of water. I put some Italian seasoning and spices in the recipe starter, with salt and pepper and added about a 1/2 cup to the beef mixture. I stuffed the peppers and this was enough to fill them pretty full. Then I spooned the Starter sauce over the tops and had some left over. I baked them in the oven for 20 minutes. Mixed about a 1/2 a cup of sour cream w/ ranch seasoning into the recipe starter sauce spooned that over the top of the peppers then added shredded cheese on top and baked for 5 minutes more. Then I plated the peppers cut them in half and spooned the rest of the sauce over them. They were AMAZING!!!
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The filling was amazing! Unfortunately 4 out of 5 consumers in my house don't like peppers...