Beef-Stuffed Bell Peppers With Creole Sauce

READY IN: 1hr 25mins
Recipe by princess buttercup

This is my Mom's recipe for Stuffed peppers. I use the creole sauce on meatloaf too!

Top Review by Jim in Washington

I made these yesterday, and they were just delicious. I followed the recipe, except for subbing ground chicken for the ground beef, and not using the sauce. We don't put tomato sauce on meat loaf or peppers. However, I did use the sauce in a shrimp Creole dish I made today. M-M-M, was it ever good. The clear instructions you provided were perfect, princess. I particularly liked the fact that all the ingredients were already in my cupboards. Next time I make the sauce, I think I will sub petite diced tomatoes for the crushed. But, my GDs have already informed me they want more. Thanks for posting this keeper. jim

Ingredients Nutrition


  1. Cut tops from peppers, remove membrane and seeds (dice the tops).
  2. Cover peppers w/ boiling water.
  3. Cook 10 minutes.
  4. Drain very carefully!
  5. Brown ground beef, onion, celery, and green pepper.
  6. Drain.
  7. Add salt and rice.
  8. Spoon into peppers.
  9. Place in baking dish and cover w/ creole sauce.
  10. Cover and bake at 350 for 45 minutes.
  11. uncover and bake 15 minutes longer.
  12. Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in sauce pan.
  13. Simmer 10 minutes.
  14. Combine flour and water; add to sauce and cook until thickened.

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