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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: 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.
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Creole Sauce
39/2500 Quart(s) olive oil
1/2 finely chopped yellow onion
2 Pound(s) garlic
1/2 finely chopped green bell pepper
8 Ounce(s) tomato sauce
15 crushed tomatoes
1/6 Ounce(s) salt
1/6 Ounce(s) chili powder
74/6789 Pound(s) sugar
417/10000 Ounce(s) ground black pepper
13/625 Ounce(s) ground cloves
1 bay leaves |
Directions:
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.
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