Creole Stuffed Peppers Beef (Printable)
Bell peppers filled with a creole-spiced beef and rice blend, baked with tomato sauce and melted cheese.
# What You'll Need:
→ Peppers & Filling
01 - 4 large bell peppers (red, green, yellow, or orange), tops cut off, seeds removed
02 - 1 lb ground beef
03 - 1 cup cooked white rice
04 - 1 small onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small green bell pepper, finely chopped (from tops)
07 - 2 cloves garlic, minced
08 - 1 (14 oz) can diced tomatoes, drained
09 - 2 tbsp tomato paste
10 - 1 tsp Creole seasoning
11 - 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp cayenne pepper (optional, to taste)
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 2 tbsp chopped fresh parsley
→ Sauce & Topping
17 - 1 cup tomato sauce
18 - 1/2 cup beef or chicken broth (gluten-free if needed)
19 - 1/2 tsp Creole seasoning
20 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
# How To Make It:
01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to a boil. Blanch the bell peppers for 3 minutes, then drain and set aside cut-side up in a baking dish.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spoon (about 5 minutes). Drain excess fat if needed.
04 - Add onion, celery, chopped green pepper, and garlic to the skillet. Sauté for 4–5 minutes until softened.
05 - Stir in diced tomatoes, tomato paste, Creole seasoning, thyme, paprika, cayenne, salt, and black pepper. Cook for 2–3 minutes.
06 - Remove from heat. Stir in cooked rice and parsley until evenly combined.
07 - Spoon the beef and rice mixture evenly into each bell pepper.
08 - In a small bowl, mix tomato sauce, broth, and Creole seasoning. Pour around (not over) the stuffed peppers in the baking dish.
09 - Cover tightly with foil. Bake for 30 minutes.
10 - Remove foil, sprinkle cheese on top of peppers (if using), and bake uncovered for 10–15 minutes more, until peppers are tender and cheese is melted.
11 - Sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- The tender peppers practically melt in your mouth while staying sturdy enough to hold all that flavorful filling
- That Creole spice blend hits you with warmth first, then settles into this incredible depth that makes your whole house smell amazing
02 -
- Blanching the peppers first prevents that dreaded situation where the filling is done but the peppers are still crunchy
- The sauce goes around the peppers not over them or you'll end up with soggy tops and nobody wants that
03 -
- If your peppers wobble in the baking dish, slice a tiny bit off the bottom to make them sit flat without creating holes
- Save the pepper tops to chop into the filling for extra flavor and less waste