Best Creole Stuffed Bell Peppers Recipes

Beef-Stuffed Bell Peppers With Creole Sauce image

Provided by princess buttercup

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

6 large green peppers
1 1/2 lbs ground beef
1/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper (the tops)
1/2 teaspoon salt
2 cups cooked rice
1 (1 lb) can crushed tomatoes or 1 (1 lb) can diced tomato
1/4 cup chopped onion
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon dried basil
1 tablespoon flour
1/4 cup water

Steps:

Nutrition Facts : Calories 399.3, Fat 17.6, SaturatedFat 6.8, Cholesterol 77.1, Sodium 639.3, Carbohydrate 35.5, Fiber 4.7, Sugar 9.9, Protein 25

Stuffed Bell Peppers With Creole Sauce image

Provided by Diamondlil

Categories Meat

Time 45m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 17

1/2 cup green pepper, finely chopped
1/2 cup onion, finely chopped
2 garlic cloves, finely chopped
1 (8 ounce) can tomato sauce
1 (16 ounce) can chopped tomatoes, with liquid
1 teaspoon chili powder
1 teaspoon sugar
1 bay leaf
1/8 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon black pepper
1 lb ground beef
1/4 cup minced onion
1/3 cup celery, finely chopped
1/4 cup parmesan cheese
1 1/2 cups rice, cooked
4 large green peppers, tops removed, seeded

Steps:

Creole Sauce (2 cups):.
Sauté green pepper, onion and garlic in a little oil until soft.Add remaining ingredients and simmer until thickened.
Peppers:.
Par-cook or microwave seeded peppers until slightly tender.
Brown beef and drain.
Add onion and celery to beef and cook 5-10 minutes or until vegetables are tender.
Add rice to beef mixture and season with salt and pepper to taste.
Add cheese, Moisten beef mixture with a little of the creole sauce.
Fill prepared green peppers and cover with remaining creole sauce.
Bake at 375°F for 25 minutes.

CREOLE STUFFED BELL PEPPERS image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 15

5 tbsp extra virgin olive oil
3 white onions, sliced
3 celery stalks, chopped
2 carrots, finely chopped
3 garlic cloves, chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1/2 tsp cayenne pepper
1/2 cup coarsely chopped fresh white button mushrooms
1/2 cup slived fresh shiitake mushrooms
6 cups long-grain white rice
1/4 cup mushroom stock or vegetable stock
1 tbsp sea salt
1/2 tsp freshly ground black pepper
4 large green bell peppers

Steps:

1. Preheat the oven to 400˚F. 2. Heat the olive oil in a large sauté pan or saucepan over medium heat. Add the onions, celery, and carrots, and cook until the vegetables are soft and the onions are transluscent, 7 minutes. 3. Add the garlic, thyme, oregano, and cayenne, and sauté briefly, until fragrant. Add the button and shiitake mushrooms and cook, stirring frequently, for 2 minutes. 4. Add the rice to the pan, mixing it thoroughly with the other ingredients, and cook, for another 2 minutes. 5. Add the stock, salt and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes. 6. Removed the pan from the heat, and allow the mixture to cool. Cut the tops off the peppers, and remove the seeds and membranes. Fill the peppers evenly with the rice stuffing and bake until they are tender, about 35 minutes. serve