Real Recipes From Real Home Cooks ®

creole stuffed peppers

Recipe by
Jenny Powers
Abingdon, VA

I love stuffed peppers! I wanted to try something a little different and started creating this new recipe. What a hit this was. It is savory and not too spicy. Just right! My recipe calls for 8 peppers, but you can half the recipe if you like.

yield 8 serving(s)
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For creole stuffed peppers

  • 2 lb
    lean ground beef
  • 1 1/2 c
    diced celery
  • 1 1/2 c
    diced onion
  • 4 clove
    garlic, minced
  • 1 can
    10 oz. can of original rotel tomatoes
  • 2 can
    tomato sauce
  • 1 box
    zatarains dirty rice mix
  • additional zatarains creole seasoning if desired
  • 1
    small package of mexican blend shredded cheese
  • 8
    asssorted sweet peppers, halved
  • salt and pepper

How To Make creole stuffed peppers

  • 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.