Stuffed Peppers with Creole Sauce Recipe

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.

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.