Creole Stuffed Peppers

Jenny Powers


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.


☆☆☆☆☆ 0 votes

35 Min
1 Hr


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

How to Make Creole Stuffed Peppers


  • 1First, brown the ground beef, onions, garlic and celery. Season with salt and pepper to your taste.
  • 2Next, 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.
  • 3Stuff 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.
  • 4Remove the peppers from the oven. Put cheese on top and [lace back in the oven uncovered until the cheese melts.

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