Creole Recipes Appetizers Recipe For Stuffed Recipe For Lasagna

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SPINACH STUFFED ZUCCHINI BOATS



Spinach Stuffed Zucchini Boats image

A delicious blend of zucchini pulp, cheddar cheese, sour cream, onions, salt, pepper, spinach, and chicken flavored stuffing mix. Stuffed inside of freshly cooked zucchini shells. A great summer side dish!

Provided by Michelle Poepping

Categories     Side Dish

Time 55m

Number Of Ingredients 10

3 large fresh green zucchini.
2 tbsp of olive oil.
3/4 tsp of salt.
1/4 tsp of pepper.
2 tbsp of butter.
1/2 cup of white or yellow onion, (diced.)
1 cup of chicken flavored stuffing mix. ((Stovetop is a good brand.))
1 10 oz package of frozen chopped spinach, (thawed and drained.)
1/2 cup of sour cream.
1 cup of shredded cheddar cheese.

Steps:

  • Preheat the oven to 400 degrees.Rinse and dry the zucchini. Cut the zucchini long ways in half. Brush the outer layer of the zucchini with olive oil. Sprinkle with salt and pepper. Line a baking sheet with parchment paper, and lightly grease the paper. Place the zucchini cut-side down on a baking sheet.Bake for 15 minutes or until the zucchini is tender.
  • After the zucchini shells have baked, using a spoon, scoop out the zucchini pulp keeping the shells intact, and set aside the pulp in a separate bowl.
  • Reduce the oven heat to 350 degrees. In a large skillet, melt the butter over medium heat.Add the diced onion and cook for about 5 minutes. Add to the skillet the stuffing mix, spinach, sour cream, cheddar cheese, and zucchini pulp. Add salt and pepper to taste. Mix well. Cook for 3 minutes longer.
  • Spoon the mixture into the cooked zucchini shells. Place on the baking sheet again on the parchment paper, and bake for 15-20 minutes or until fully heated.Enjoy!

Nutrition Facts : Calories 463 kcal, ServingSize 1 serving

STUFFED PEPPERS WITH CREOLE SAUCE



Stuffed Peppers with Creole Sauce image

The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!

Provided by DiamondLil

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 4

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 442.2 calories, Carbohydrate 41.5 g, Cholesterol 74.5 mg, Fat 19.5 g, Fiber 7.1 g, Protein 27.7 g, SaturatedFat 7 g, Sodium 1199 mg, Sugar 9.3 g

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