Stuffed Peppers: Stuffed Peppers with Creole Sauce | Submitted By: Bobbie Jean

1 tablespoon olive oil1/2 cup finely chopped onion2 cloves garlic, minced1/2 cup finely chopped green bell pepper1 (8 ounce) can tomato sauce1 (15 ounce) can crushed tomatoes1 teaspoon salt1 teaspoon chili powder1 teaspoon white sugar1/4 teaspoon ground black pepper1/8 teaspoon ground clove1 bay leafStuffed Peppers:4 large green bell peppers, tops removed, seeded1 pound ground beef1/4 cup minced onion1/3 cup finely chopped celery1 1/2 cups cold, cooked white rice1/4 cup grated Parmesan cheesesalt and pepper to tasteHeat 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. Amount Per Serving  Calories: 442 | Total Fat: 19.5g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Stuffed Peppers with Creole Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 442

Total Fat: 19.5gCholesterol: 74mgSodium: 1296mgTotal Carbs: 41.5g    Dietary Fiber: 7.1gProtein: 27.7g VIEW DETAILED NUTRITION
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