Creole Stuffed Peppers Beef (Printable)
Bell peppers filled with Creole-seasoned beef and rice, baked with tomato sauce for a comforting dish.
# 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 (store-bought or homemade)
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. 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.
02 - In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spoon for about 5 minutes. Drain excess fat if needed.
03 - Add onion, celery, chopped green pepper, and garlic to the skillet. Sauté for 4–5 minutes until softened.
04 - Stir in diced tomatoes, tomato paste, Creole seasoning, thyme, paprika, cayenne, salt, and black pepper. Cook for 2–3 minutes.
05 - Remove from heat. Stir in cooked rice and parsley until evenly combined.
06 - Spoon the beef and rice mixture evenly into each bell pepper.
07 - In a small bowl, mix tomato sauce, broth, and Creole seasoning. Pour around the stuffed peppers in the baking dish. Cover tightly with foil and bake for 30 minutes.
08 - 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. Garnish with fresh parsley before serving.
# Expert Hints:
01 -
- The Creole seasoning builds layers of warmth that deepen as everything bakes together
- These peppers reheat beautifully for lunch the next day
02 -
- Blanching the peppers first prevents them from becoming tough or rubbery after baking
- Always drain the diced tomatoes thoroughly or your filling will be too wet
03 -
- Save the pepper tops to chop and use in the holy Trinity instead of buying an extra pepper
- Let the stuffed peppers rest 5 minutes before serving so they hold their shape better