Creole Stuffed Bell Peppers

Creole Stuffed Bell Peppers ingredients

• 4 large bell peppers
• 1 lb ground beef
• 4 oz smoked Andouille sausage
• 1 medium yellow onion
• 1 stalk celery stalk
• 0.5 medium green bell pepper
• 3 cloves garlic
• 1.5 cups cooked long-grain white rice
• 14.5 oz can diced tomatoes
• 1 tsp Worcestershire sauce
• 1.5 tbsp Creole seasoning
• 0.5 tsp hot sauce
• 0.25 cup plain breadcrumbs
• 2 tbsp fresh parsley
• 15 oz can tomato sauce
• 0.5 cup chicken broth
• 0.5 tsp Creole seasoning

How to make Creole Stuffed Bell Peppers

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Prepare the 4 large bell peppers by halving them lengthwise and removing the seeds and membranes. For slightly softer peppers, you can par-boil them in boiling water for 3-5 minutes, then drain and cool.
2. In a large skillet or Dutch oven, cook 1 lb ground beef and 4 oz finely diced Andouille sausage over medium-high heat, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat.
3. Add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity') to the skillet with the cooked meat. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant. Remove the skillet from the heat. Add 1.5 cups cooked long-grain white rice, 14.5 oz drained diced tomatoes, 1 tsp Worcestershire sauce, 1.5 tbsp Creole seasoning, 0.5 tsp hot sauce (if using), 0.25 cup plain breadcrumbs, and 2 tbsp fresh chopped parsley to the meat mixture. Mix thoroughly until all ingredients are well combined.
5. In a small bowl, whisk together 15 oz can tomato sauce, 0.5 cup chicken broth, and 0.5 tsp Creole seasoning for the baking sauce. Pour this sauce into the bottom of the prepared baking dish, spreading it evenly.
6. Carefully spoon the meat and rice filling generously into each bell pepper half. Arrange the stuffed pepper halves in a single layer in the baking dish, cut-side up.
7. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the bell peppers are tender and the filling is heated through and lightly browned on top.
8. Carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5 minutes before serving. Serve hot, spooning extra sauce from the baking dish over each pepper.

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