creole stuffed peppers

Name: Creole Stuffed Peppers
Prep time: 35 min
Cook time: 1 h
Yield: 8
Cuisine: Cajun/Creole
Ingredients: 2 pound(s) lean ground beef; 1 1/2 cup(s) diced celery; 1 1/2 cup(s) diced onion; 4 clove(s) garlic, minced; 1 can(s) 10 oz. can of original rotel tomatoes; 2 can(s) tomato sauce; 1 box(es) 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

191 Pinches 4 Photos

Jenny Powers

Abingdon, VA

Updated on May 8, 2014

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.

Rate

prep time 35 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

2 pounds lean ground beef
1 1/2 cups diced celery
1 1/2 cups diced onion
4 cloves garlic, minced
1 can 10 oz. can of original rotel tomatoes
2 cans 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

Step 1

First, brown the ground beef, onions, garlic and celery. Season with salt and pepper to your taste.

Step 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.
Step 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.
Step 4

Remove the peppers from the oven. Put cheese on top and [lace back in the oven uncovered until the cheese melts.
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