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Creole Stuffed Peppers

Western.Chefs's picture
  Green pepper 8 Medium
  Pork shoulder 2 Pound
  Pork liver 1⁄2 Pound
  Onions 2 Medium, peeled
  Ground red pepper To Taste
  Cooked rice 1 Cup (16 tbs)
  Meat broth 1 Cup (16 tbs)
  Tomato puree 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Carefully remove tops, seeds, and fibers from green peppers.
Place in small amount of water; parboil for 10 minutes.
Remove carefully from water with slotted spoon so that sides are not broken.
Set aside.
Cook pork shoulder, liver, and onion in boiling salted water until tender; remove from liquid.
Strain liquid and set aside.
Put meat and onions through a food grinder.
Add salt, pepper, and red pepper to taste.
Combine rice, meat mixture, and enough reserved meat broth to hold mixture together.
Stuff mixture into peppers.
Place in a baking dish; pour tomato puree over peppers.
Bake at 300° about 20 minutes

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2809 Calories from Fat 1120

% Daily Value*

Total Fat 124 g191.4%

Saturated Fat 43.2 g216.1%

Trans Fat 1 g

Cholesterol 1245.2 mg415.1%

Sodium 1938.8 mg80.8%

Total Carbohydrates 192 g64%

Dietary Fiber 36.9 g147.4%

Sugars 69.2 g

Protein 234 g468.4%

Vitamin A 1124.3% Vitamin C 1835.2%

Calcium 47% Iron 437.3%

*Based on a 2000 Calorie diet

Creole Stuffed Peppers Recipe