Creole-Style Stuffed Peppers with Parmesan Rice

Recipe Collection: Dinner

Creole-Style Stuffed Peppers with Parmesan Rice transform your dinner with a hearty non-vegetarian dish bursting with rich flavors. This Creole cuisine features a mouthwatering blend of ground beef, aromatic spices, and creamy Parmesan cheese, making it perfect for family gatherings or weeknight meals.

These stuffed peppers are versatile and can be served as a main course or a side dish, complementing salads or grilled vegetables beautifully. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for cost-effective meal planning. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!

Overview

These stuffed peppers are a delightful twist on a classic dish, featuring a rich Creole sauce that adds a burst of flavor. The combination of ground beef, Parmesan cheese, and rice creates a hearty filling, making this a satisfying meal for any occasion.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Creole

Serving Size: 4

Cooking Time: 90 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 0.5 Cups onion, minced
• 2 Cloves garlic, minced
• 0.5 Cups green bell pepper, minced
• 1 8 Ounces (oz) can tomato sauce
• 1 15 Ounces (oz) can crushed tomatoes
• 1 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) chili powder
• 1 Teaspoon (tsp) white sugar
• 0.25 Teaspoon (tsp) black pepper, ground
• 0.125 Teaspoon (tsp) clove, ground
• 1 Whole bay leaf
• 4 Large green bell peppers, Divided
• 1 Pound (lb) beef, ground
• 0.25 Cups onion, minced
• 0.33 Cups celery, minced
• 1.5 Cups white rice, cooked
• 0.25 Cups Parmesan cheese, grated
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Heat olive oil in a saucepan over medium heat. Add 0.5 cups of onion and garlic, cooking until the onion softens and turns translucent, about 5 minutes.
2. Stir in the minced bell pepper, tomato sauce, and crushed tomatoes. Season with salt, chili powder, sugar, ground black pepper, ground clove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
3. While the sauce is simmering, microwave the Divided peppers until tender, about 45 seconds.
4. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly. Stir in 0.25 cups of minced onion and finely minced celery. Drain off grease. Cook for another 5 minutes, then fold in the cooked rice and grated Parmesan cheese. Season to taste with salt and pepper.
5. Preheat oven to 375 degrees F (190 degrees C).
6. To assemble, stir about 0.5 cups of the Creole sauce into the beef mixture to moisten it. Stuff the Divided peppers with the beef mixture, and place them onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
7. Bake the peppers, uncovered, until hot and beginning to brown, about 25 minutes.

Enjoy your savory Creole stuffed peppers with a touch of Parmesan!