Creole Stuffed Peppers Beef

The smell of celery hitting hot butter still takes me back to my grandmother's tiny kitchen in New Orleans, where she'd sing old zydeco songs while chopping vegetables for stuffed peppers. She never measured anything, just knew by feel when the holy trinity of onions, celery, and peppers had cooked down enough. These Creole stuffed peppers became my go-to comfort food after long shifts at my first restaurant job, standing over the stove while the sauce bubbled away.

I once made these for a Super Bowl party and watched two grown men practically fight over the last pepper. The best part is how the rice soaks up all those juices while baking, becoming this incredible savory custard that people cant quite identify but absolutely love. My roommate now requests them every time she has a bad day at work.

Ingredients

• Bell peppers: Red ones taste sweetest but mixing colors makes the table look festive and each variety brings slightly different notes
• Ground beef: The fat content keeps everything moist but I drain off the excess so it never feels heavy
• White rice: Day-old rice works perfectly here since it wont get mushy when it bakes
• Onion, celery, green pepper: This holy trinity creates that authentic Creole base that makes the whole dish sing
• Creole seasoning: Homemade lets you control the heat but Tony Chachere's has never steered me wrong
• Tomato paste: Concentrates all those flavors into something rich and almost meaty tasting
• Smoked paprika: Adds this incredible depth that tastes like the peppers spent time in a smoker
• Tomato sauce and broth: Creates this steamy bath that keeps the peppers from drying out while they bake

Instructions

Prep your peppers:

Cut the tops off and scoop out the seeds, then drop them into boiling salted water for just 3 minutes so they bake up tender instead of crunchy.

Build your flavor base:

Brown the beef in a hot skillet until it's nice and crumbled, then add your chopped vegetables and let them soften until the kitchen smells incredible.

Add the magic:

Stir in the tomatoes, tomato paste, and all those spices, letting everything cook together for a few minutes so the flavors become best friends.

Bring it together:

Take the pan off the heat and fold in the cooked rice and parsley, then spoon this beautiful mixture into each waiting pepper.

Bake until perfect:

Pour your sauce mixture around the peppers, cover with foil, and bake for 30 minutes before uncovering to let the cheese get bubbly and golden.

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These peppers have become my signature dish for new neighbors and housewarmings because they look impressive but are actually quite forgiving. Last month I made them for a friend who swore she hated bell peppers and she went back for seconds.

Making Ahead

You can stuff the peppers up to a day ahead and keep them covered in the refrigerator. Just add 5-10 minutes to the baking time if you're putting them in cold. The flavors actually meld together beautifully overnight.

Serving Suggestions

A simple green salad with sharp vinaigrette cuts through the richness perfectly. Crusty French bread is non-negotiable in my house for soaking up that spiced sauce at the bottom of the dish.

Storage and Reheating

Leftovers keep remarkably well for 3-4 days and the flavors deepen even more. Reheat them covered at 350°F until heated through.

• Add a splash of water or broth when reheating to refresh the sauce
• The peppers might get a little softer but they still taste incredible
• These freeze beautifully for up to 3 months if you want to meal prep

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There's something so satisfying about serving a dish that looks like it came from a restaurant but tastes like home.

Recipe FAQs

→ How should I prepare the bell peppers before stuffing?

Blanch the whole bell peppers in boiling salted water for 3 minutes to soften slightly, then drain and set them cut-side up for stuffing.

→ Can I substitute the beef with a vegetarian option?

Yes, cooked lentils or plant-based ground meat alternatives work well as a substitute for beef while maintaining texture and flavor.

→ What spices give this dish its signature flavor?

A blend of Creole seasoning, thyme, smoked paprika, cayenne pepper, and fresh parsley create the dish’s distinctive Louisiana-inspired taste.

→ Is cheese necessary for this dish?

Cheese is optional; shredded cheddar or Monterey Jack adds a creamy topping but can be omitted based on preference or dietary needs.

→ How can I make this dish gluten-free?

Use gluten-free broth when preparing the tomato sauce mixture and ensure all other ingredients are gluten-free certified.

→ What side dishes complement these stuffed peppers?

Serve with crusty French bread or a fresh green salad to balance the rich and hearty filling for a complete meal.