Stuffed Peppers With Creole Sauce
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 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
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground clove
- 1 bay leaf
- Stuffed Peppers:
- 4 large green bell peppers, tops removed, seeded
- 1 pound ground beef
- 1/4 cup minced onion
- 1/3 cup finely chopped celery
- 1 1/2 cups cold, cooked white rice
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 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.
olive oil, onion, garlic, green bell pepper, tomato sauce, tomatoes, salt, chili powder, white sugar, ground black pepper, ground clove, bay leaf, peppers, green bell peppers, ground beef, onion, celery, cold, parmesan cheese, salt
Taken from www.allrecipes.com/recipe/149225/stuffed-peppers-with-creole-sauce/ (may not work)