BEEF-STUFFED BELL PEPPERS WITH CREOLE SAUCE

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Make and share this Beef-Stuffed Bell Peppers With Creole Sauce recipe from Food.com.

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:

  • 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.

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

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