This is a yummy Creole inspired dish that combines hot and spicy with sweet and tangy. The stuffed peppers are good even without the sauce, but I sometimes think the sauce is my favorite part!
Holle’s Creole Stuffed Peppers recipe
What you’ll need:
- 4 whole bell peppers
- 1 pound hot, spicy bulk sausage
- ½ cup diced onion
- 1 tablespoon diced celery
- ¼ cup uncooked white rice
- 1 can tomato sauce
- 1 teaspoon minced garlic
- 1 small can tomato paste
- 1 tablespoon sugar
- 2 teaspoons fresh basil
Directions: Remove tops from peppers and reserve. Remove ribs and seeds.
Combine sausage, ¼ cup onions, celery, rice, 3 tablespoons tomato sauce, and ½ teaspoon garlic. Fill peppers with mixture and place in baking dish. Add 1 cup water to dish and bake at 350 degrees for one hour.
Meanwhile, make the sauce. Chop the pepper tops. Combine with remaining tomato sauce, ½ teaspoon garlic, tomato paste, sugar, and basil. Simmer while stuffed peppers bake.
When peppers have cooked for an hour, remove from oven and pour off water. Cover with tomato sauce mixture. Bake for 20-30 minutes longer, or until meat is done.