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Recipe for family meals :

Stuffed Peppers with Creole Sauce

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.


6 large green bell peppers
1 1/2 lb. lean ground beef
1/4 C. finely chopped onion
1/2 C. chopped celery
1/2 C. chopped green pepper
1/2 tsp. salt
2 C. cooked rice (2/3 C. uncooked)

Creole Sauce:
2 C. undrained tomatoes
1/4 C. chopped onion
1/2 tsp. salt
1 T. sugar (optional)
1 tsp. leaf basil
1 T. flour
1/4 C. water

  • Cut tops, membranes and seeds from peppers. Cover peppers with boiling water. Cook, uncovered, for 10 minutes; drain and set aside.
  • Brown ground beef and drain. Add onion, celery and green onion to beef; cook to lightly brown. Add salt and cooked rice; mix well. Spoon mixture into pepper. Place peppers in baking dish and cover with Creole Sauce. Bake, covered, at 350ºF for 45 minutes. Uncover and bake 15 minutes more.
  • To make Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in skillet. Simmer for 10 minutes. Combine flour and water; add to mixture and cook until thickened. Pour over peppers.

Serves 6