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Stuffed Peppers with Creole Sauce



  • 6 large green bell peppers
  • 1 1/2 pounds lean ground beef
  • 1/4 cup finely chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon salt
  • 2 cups cooked rice (2/3 cup uncooked)

Creole Sauce

  • 2 cups undrained tomatoes
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon leaf basil
  • 1 tablespoon flour
  • 1/4 cup water

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  1. Peppers: Cut tops, membranes and seeds from peppers. Cover peppers with boiling water. Cook, uncovered, for 10 minutes; drain and set aside.
  2. Brown ground beef and drain. Add onion, celery and green onion to beef; cook to lightly brown.
  3. Add salt and cooked rice; mix well. Spoon mixture into pepper. Place peppers in baking dish and cover with Creole Sauce.
  4. Bake, covered, at 350 degrees F for 45 minutes.
  5. Uncover and bake 15 minutes more.
  6. Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in skillet. Simmer for 10 minutes.
  7. Combine flour and water; add to mixture and cook until thickened. Pour over peppers.