Creole-Style Stuffed Peppers with Parmesan Rice

Recipe Collection: Dinner

Creole-Style Stuffed Peppers with Parmesan Rice transform your dinner with a non-vegetarian dish bursting with rich, spicy flavors. This Creole-inspired recipe features a hearty beef and rice filling, complemented by a vibrant tomato sauce. Perfect for family meals or gatherings, these stuffed peppers are sure to impress.

With a flavor profile that balances the warmth of spices and the creaminess of Parmesan, these peppers are versatile enough for any occasion. Serve them alongside a fresh salad or as a standalone dish for a satisfying meal.

Overview

These Savory Creole Stuffed Peppers with Parmesan Rice offer a delightful twist on the classic stuffed pepper dish. The freshly-made Creole sauce adds a rich and spicy flavor, perfectly complementing the hearty beef and rice filling. This dish is sure to impress with its vibrant taste and comforting appeal.

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, tops removed, seeded
• 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 cup onion and garlic, cooking until the onion softens and turns translucent, about 5 minutes. Stir in the minced green bell pepper, tomato sauce, and crushed tomatoes. Season with salt, chili powder, sugar, black pepper, clove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
2. 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 0.25 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, stir about 0.5 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.
5. Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

Enjoy your flavorful Creole stuffed peppers!