Creole Stuffed Peppers Recipes

STUFFED PEPPERS WITH CREOLE SAUCE

Steps:

• 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.

CREOLE STUFFED PEPPERS

Steps:

• 1. First, brown the ground beef, onions, garlic and celery. Season with salt and pepper to your taste.
• 2. Next, add the package of Zatarain's Dirty rice, rotel tomatoes and 1 can of tomato sauce, simmer until the liquid is absorbed and rice is done. Keep the pot covered.
• 3. Stuff the peppers with the rice mixture and place them in a baking dish. Open the other can of tomato sauce and put 2 tablespoons of sauce on each pepper. Cover with foil and bake for one hour at 350 degrees.
• 4. Remove the peppers from the oven. Put cheese on top and [lace back in the oven uncovered until the cheese melts.

CAJUN STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
• Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

STUFFED BELL PEPPERS WITH CREOLE SAUCE

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.

BEEF-STUFFED BELL PEPPERS WITH CREOLE SAUCE

Steps:

• Cut tops from peppers, remove membrane and seeds (dice the tops).
• Cover peppers w/ boiling water.
• Cook 10 minutes.
• Drain very carefully!
• Brown ground beef, onion, celery, and green pepper.
• Drain.
• Add salt and rice.
• Spoon into peppers.
• Place in baking dish and cover w/ creole sauce.
• Cover and bake at 350 for 45 minutes.
• uncover and bake 15 minutes longer.
• Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in sauce pan.
• Simmer 10 minutes.
• Combine flour and water; add to sauce and cook until thickened.