Creole Stuffed Peppers with a Tomato Sauce for Pouring

Creole Stuffed Peppers with a Tomato Sauce for Pouring keeps the shopping list focused on green bell peppers, boiling water, and salt. It serves 4 people.

Count on 30 minutes of prep, 50 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

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

Sauce

• 2½ cup tomatoes I used diced, fire-roasted
• ¼ cup onion minced
• ½ teaspoon salt
• 1 tablespoon sugar
• ¼ teaspoon cinnamon
• 6 whole cloves
• 1 tablespoon flour
• ¼ cup cold water

How the cooking goes

1. Wash green bell peppers. Carefully cut out the stem of each and remove the seeds and that white stuff. You don’t know what that part is called and you can leave it in there if you want, but you 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. You forgot to cover mine and they were fine.
2. 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).
3. 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 This kitchen is giving you the interpretation. Stir flour and cold water until the texture looks 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 you did, set it to the side for serving.
4. Oven-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.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Beef Stock for a Hot Skillet and Steak Chili for the Home Table.