Creole-Stuffed Green Peppers
Creole-Stuffed Green Peppers offer a flavorful blend of seasoned ground meat and vegetables, baked inside tender peppers—perfect for a hearty, colorful meal with a hint of spice.
Ingredients
Instructions
- Wash green peppers; cut a thin slice from the stem end of each and remove all seeds.
- In a saucepan, boil peppers in boiling water with 1 1/4 teaspoons salt for 5 minutes.
- Meanwhile, combine ground chuck with minced onions, minced celery, 1 teaspoon salt, minced green peppers (if using), egg, and light cream.
- Drain the peppers thoroughly and stuff them with the meat mixture.
- Place the stuffed peppers in an 8 x 8 x 2-inch baking dish.
- Bake in a preheated oven at 375°F (190°C) for approximately 10 minutes or until heated through.
Tips & Substitutions
For added flavor, consider incorporating cooked rice or quinoa into the meat mixture for a heartier stuffing. If you prefer a vegetarian option, substitute the ground chuck with lentils or chickpeas. Adjust the seasoning to taste and feel free to add your favorite herbs. Using a mix of green and yellow bell peppers can also enhance the dish's color and sweetness.
Serving Suggestions
Serve the Creole-Stuffed Green Peppers with a side of crusty bread or a fresh garden salad for a complete meal. They pair beautifully with Noodle Beef Stroganoff for a comforting dinner. For a lighter option, consider a citrusy Orange Cream dessert to cleanse the palate after this hearty dish.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave them, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Creole-Stuffed Green Peppers contains roughly 1185 calories, with 24g protein, 199g carbohydrates, and 40g fat. It is an excellent source of vitamin C (334% of the Daily Value), dietary fiber (69% of the Daily Value), and iron (58% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2458mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, you can use various types of peppers such as red, yellow, or even poblano peppers for a different flavor profile. Each type will provide a unique taste and sweetness to the dish, so feel free to experiment with what you have on hand.
What can I serve alongside the stuffed peppers?
Consider pairing stuffed peppers with a side of steamed vegetables or a light quinoa salad. A squeeze of fresh lemon or a tangy vinaigrette on the side can also complement the flavors well. For something sweeter, serve with a slice of Old-Fashioned German Spice Cookies for dessert.
How can I make this recipe ahead of time?
You can prepare the stuffed peppers a day in advance. Stuff the peppers, cover them tightly, and refrigerate until you're ready to bake. This allows the flavors to meld together. Just add a few extra minutes to the baking time if baking directly from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).