STUFFED PEPPERS WITH CREOLE SAUCE
The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!
Provided by DiamondLil
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 41.5 g, Cholesterol 74.5 mg, Fat 19.5 g, Fiber 7.1 g, Protein 27.7 g, SaturatedFat 7 g, Sodium 1199 mg, Sugar 9.3 g
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
TRADITIONAL STUFFED PEPPERS
My husband, Steve, loves this stuffed pepper recipe. They're so filling and easy to prepare. I serve them with mashed potatoes and coleslaw for a no-fuss supper. -Karen Gentry, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.
Nutrition Facts : Calories 430 calories, Fat 15g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1182mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 30g protein.
CAJUN STYLE STUFFED PEPPERS
A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
Provided by Heidi Slonka
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 39.9 g, Cholesterol 90.2 mg, Fat 9.6 g, Fiber 5.1 g, Protein 17 g, SaturatedFat 1.6 g, Sodium 954.3 mg, Sugar 6.7 g
STUFFED BELL PEPPERS WITH CREOLE SAUCE
Make and share this Stuffed Bell Peppers With Creole Sauce recipe from Food.com.
Provided by Diamondlil
Categories Meat
Time 45m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 17
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 SNAPPER AND CREOLE RICE
Nothing says, "Summer is here!" better than whole grilled snapper! This recipe is a staple in my household. My dad's family is from New Orleans, so of course we had to represent those flavors in this delicious seafood dish. We often serve it with steamed rice or to kick it up a notch, Creole rice.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes.
- Lightly oil the grill grates and heat the grill to 300 degrees F.
- For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
- Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
- Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
- For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
- Place the stuffed red snapper onto the rice and serve.
BEEF-STUFFED BELL PEPPERS WITH CREOLE SAUCE
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
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
CREOLE SAUCE WITH YELLOW PEPPERS
This recipe was created to accompany [Grilled Spiced Chicken Breasts](/recipes/food/views/11841) . Can be prepared in 45 minutes or less.
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook onions, bell pepper, celery, and garlic in oil over moderately low heat, stirring occasionally, until celery is softened. Add tomatoes, broth, and thyme and simmer sauce 25 minutes, or until most of liquid is evaporated. Season sauce with salt and pepper. Sauce may be prepared 1 day ahead and kept chilled, covered.
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Reviews 1Total Time 1 hr 10 mins
- Wash green bell peppers. Carefully cut out the stem of each and remove the seeds and that white stuff. I don’t know what that part is called and you can leave it in there if you want, but I wanted to make room for as much stuffing as possible. Be careful not to split your bell peppers when removing the innards. Boil peppers in boiling water with 1 ¼ teaspoon salt, tightly covered, 5 minutes. I forgot to cover mine and they were fine.
- Meanwhile, combine meat and all ingredients listed under “Stuffing”. Drain boiled peppers; stuff with meat mixture. Place in an 8”x8” baking dish (or if you are making two, place in a pyrex loaf pan).
- Start heating oven to 350°. In saucepan, combine all ingredients under “Sauce” through cloves. Simmer, uncovered, 10 minutes; then strain reserving liquid. This is where Good Housekeeping’s recipe gets a little vague, so I am giving you my interpretation. Stir flour and cold water until smooth; add to strained liquid; cook, stirring, until slightly thickened. Pick out cloves from tomato mixture. Place tomato mixture around peppers in dish. Pour the strained liquid over and around tomatoes. If you have too much remaining like I did, set it to the side for serving.
- Bake uncovered 45 to 50 minutes or until a meat thermometer reads 170°. Mine were very large so they took closer to 1 hour 15 minutes.
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