Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"It's bizarre that the produce manager is more important to my children's health than the pediatrician." -Meryl Streep

The refrigerator light goes on...

Stuffed peppers are great for a lot of reasons. One is that it is essentially a one pot meal. Cook up the stuffing in a pan, stuff the peppers, rinse out the pan, then put the stuffed peppers in the skillet and pop it in the oven.

This recipe calls for two large peppers that weigh 12-13 ounces each. If you can't find ones that large, use two medium peppers for each serving (four peppers total).



Creole Stuffed Peppers

Servings: 2 | Serving size: 1 stuffed pepper

Cooking Time: 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does make very good leftovers. Serve cold or reheat gently.

2 large green bell peppers
1 tsp olive oil
1 medium white onion (diced)
1 clove garlic (minced)
2 medium ribs celery (diced)
1 15 ounce can no salt added kidney beans (drained and rinsed)
2 tsp Cajun or Creole spice blend
1/16 tsp salt
1/2 cup water
8 ounces jumbo lump crabmeat (or 8 ounces peeled and deveined shrimp cut into 1/2 inch dice)
2 ounces provolone cheese

Creole Stuffed Peppers recipe from Dr. Gourmet
Slice the top off of each pepper about 1/2 inch below the level of the stem.

Remove the seeds and the veins from the interior and the top of the pepper. Set the empty pepper aside.

Place the olive oil in a large skillet over medium high heat.

When the pan is hot add the onion and cook for 4 minutes.

Add the garlic and toss well. Cook for about 1 minute.

Add the celery and cook for two minutes. Toss frequently.

Add the kidney beans, creole spice blend, water, and salt. Stir well.

Cook for about 10 minutes until the water has evaporated.

Remove from the heat and set aside to cool for about 20 minutes.

Preheat the oven to 325°F.

After the vegetables have cooled slightly, fold in the crabmeat and then stuff the peppers with half of the mixture in each of the peppers.

Place the top on each pepper, then loosely wrap the pepper by placing a square of aluminum foil on top and folding down the sides.

Place the peppers in the oven and roast for 60 minutes.

Remove the foil and the top of the pepper.

Place the sliced provolone cheese on top of the crabmeat mixture inside each pepper.

Replace the top of the pepper and return to the oven. Roast for another 10 minutes and serve.

Nutrition Facts

Serving size: 1 stuffed pepper

Servings: 2

Amount Per Serving

Calories 460 Calories from Fat 92
% Daily Value
Total Fat 10g 14%
    Saturated Fat 3g 16%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 82mg 26%
Sodium 617mg 23%
Total Carbohydrates 58g 15%
    Dietary Fiber 16g 62%
    Sugars 12g
Protein 37g
Vitamin A 63% Vitamin C 369%
Calcium 44% Iron 35%
Vitamin K 49 mcg Potassium 1681 mg
Magnesium 142 mg