Stuffed Peppers with Creole Sauce

Name: Stuffed Peppers with Creole Sauce
Total time: 90
Yield: 4
Ingredients: 1 tablespoon olive oil; ½ cup finely chopped onion; 2 cloves garlic, minced; ½ cup finely chopped green bell pepper; 1 (8 ounce) can tomato sauce; 1 (15 ounce) can crushed tomatoes; 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon white sugar; ¼ teaspoon ground black pepper; ⅛ teaspoon ground clove; 1 bay leaf; 4 large green bell peppers, tops removed, seeded; 1 pound ground beef; ¼ cup minced onion; ⅓ cup finely chopped celery; 1 ½ cups cold, cooked white rice; ¼ cup grated Parmesan cheese; salt and pepper to taste

Recipe by DiamondLil from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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½ cup finely chopped onion
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2 cloves garlic, minced
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½ cup finely chopped green bell pepper
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1 (8 ounce) can tomato sauce
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1 (15 ounce) can crushed tomatoes
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1 teaspoon salt
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1 teaspoon chili powder
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1 teaspoon white sugar
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¼ teaspoon ground black pepper

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⅛ teaspoon ground clove
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1 bay leaf
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4 large green bell peppers, tops removed, seeded
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1 pound ground beef
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¼ cup minced onion
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⅓ cup finely chopped celery
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1 ½ cups cold, cooked white rice
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¼ cup grated Parmesan cheese
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salt and pepper to taste

Instructions

Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.