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These Creole Stuffed Peppers are flavorful and filling with a spiced tomato sauce that pulls the whole dish together. An easy meal to make or prep ahead!
I’ve never made stuffed peppers before, but the idea has always fascinated me. A whole balanced meal wrapped up in one tidy package. It’s genius. There are hundreds of traditional varieties across as many cultures, but this recipe appears to be influenced mostly by the Eastern European recipes. Good Housekeeping (1955 Edition) has labeled it “Creole”, so I will just have to trust their culinary judgement.
A moment of praise: I haven’t had many stuffed peppers in my life but I thought these were excellent! They were flavorful, the pepper was still a little bit crunchy without being undercooked, and the sauce was divine. The sauce made the dish. So good.
Don’t be daunted by the long list of ingredients. It’s really not a difficult recipe to pull together, but this is one of those recipes that you need to read all the way through before starting or it will take longer than necessary.
Creole Stuffed Peppers
Ingredients
Bell Peppers:
- 4 green bell peppers
- 1 cup boiling water
- 1 ¼ teaspoon salt
Stuffing:
- 1 lb ground beef I used sirloin
- ¼ cup celery minced
- 1 teaspoon salt
- ¼ cup green peppers* or cooked rice
- 1 egg unbeaten
- ½ cup light cream
Instructions
- Wash green bell peppers. Carefully cut out the stem of each and remove the seeds and that white stuff. I don’t know what that part is called and you can leave it in there if you want, but I wanted to make room for as much stuffing as possible. Be careful not to split your bell peppers when removing the innards. Boil peppers in boiling water with 1 ¼ teaspoon salt, tightly covered, 5 minutes. I forgot to cover mine and they were fine.
- Meanwhile, combine meat and all ingredients listed under “Stuffing”. Drain boiled peppers; stuff with meat mixture. Place in an 8”x8” baking dish (or if you are making two, place in a pyrex loaf pan).
- Start heating oven to 350°F. In saucepan, combine all ingredients under “Sauce” through cloves. Simmer, uncovered, 10 minutes; then strain reserving liquid. This is where Good Housekeeping’s recipe gets a little vague, so I am giving you my interpretation. Stir flour and cold water until smooth; add to strained liquid; cook, stirring, until slightly thickened. Pick out cloves from tomato mixture. Place tomato mixture around peppers in dish. Pour the strained liquid over and around tomatoes. If you have too much remaining like I did, set it to the side for serving.
- Bake uncovered 45 to 50 minutes or until a meat thermometer reads 170°F. Mine were very large so they took closer to 1 hour 15 minutes.
Notes
Nutrition
This is exactly like my mother made stuffed peppers, minus the cloves. Thanks for publishing the recipe.