This is a recipe that Mom (Sheila Brinkerhoff) got from a neighbor when our family lived in Bellevue, Nebraska in the 1950s. We LOVE this recipe!
Stuffed Green Peppers
(This is the recipe as given to us. I made some changes that I will share below.)
Parboil green peppers in salt water for 5 minutes, drain and cool.
Prepare creole sauce. Heat 3 Tablespoon oil in a sauce pan, add 1/2 cup chopped green peppers and 1/2 cup chopped onions and 1 clove garlic. Simmer 5 minutes. Add 2 1/2 cups canned tomatoes, 1 teaspoon chili powder, 1 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon ground cloves,and 1 bay leaf. Cook on low for 45 minutes to thicken and mix flavors.
While the creole sauce is cooking, brown 1 pound hamburger with 1 Tablespoon onion, 1/4 cup chopped celery, 1 teaspoon salt and 1/2 teaspoon pepper. Add 3/4 cup of cooked rice and 3 Tablespoons of creole sauce. Put pepper in a baking dish and stuff with meat mix, then pour creole sauce over the top. Bake at 375 degrees for 25 minutes.
My Changes:
I do not parboil the peppers. If you want them precooked, just microwave them for 1 minute.
I use 2 cloves of garlic, 2- 14.5oz. cans of petite diced tomatoes, 1/4 teaspoon ground cloves and 2 bay leaves in the creole sauce. I like the spices a bit stronger.
I leave out the celery in the meat mix. I double the amount of rice (1 1/2 cup) and put half of the sauce into the meat mix and save the other half to put on top.
I bake it at 350 degrees for 45-60 minutes. I like the peppers to be more softened and the flavors blended.
