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    You are in: Home / Recipes / Beef-Stuffed Bell Peppers With Creole Sauce Recipe
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    Beef-Stuffed Bell Peppers With Creole Sauce

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    2 Total Reviews

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    • on March 08, 2006

      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

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    • on March 08, 2004

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    Nutritional Facts for Beef-Stuffed Bell Peppers With Creole Sauce

    Serving Size: 1 (463 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 399.3
     
    Calories from Fat 158
    39%
    Total Fat 17.6 g
    27%
    Saturated Fat 6.8 g
    34%
    Cholesterol 77.1 mg
    25%
    Sodium 639.3 mg
    26%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 4.6 g
    18%
    Sugars 9.8 g
    39%
    Protein 25.0 g
    50%

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