Creole Stuffed Peppers Beef (Printable version)

Bell peppers packed with a savory blend of beef, rice, tomatoes, and Creole spices baked to perfection.

# What you need:

→ Vegetables

01 - 4 large bell peppers (any color), tops cut off and seeds removed
02 - 1 medium onion, finely chopped
03 - 2 stalks celery, finely chopped
04 - 3 cloves garlic, minced
05 - 1 small jalapeño, seeded and diced (optional)

→ Meats

06 - 1 lb ground beef

→ Grains

07 - 1 cup cooked long-grain white rice

→ Canned & Jarred

08 - 14 oz diced tomatoes, drained

→ Spices & Seasonings

09 - 1½ tsp Creole seasoning
10 - ½ tsp smoked paprika
11 - ½ tsp dried thyme
12 - ¼ tsp cayenne pepper (optional, to taste)
13 - Salt and freshly ground black pepper, to taste

→ Dairy

14 - ¾ cup shredded cheddar cheese

→ Oils

15 - 1½ tbsp olive oil

→ Garnish

16 - 2 tbsp chopped fresh parsley

# How To:

01 - Preheat oven to 350°F.
02 - Slice off the tops of bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion, celery, and jalapeño if using. Sauté for 4–5 minutes until softened.
04 - Add minced garlic and cook for 1 minute more until fragrant.
05 - Add ground beef to the skillet. Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
06 - Stir in diced tomatoes, cooked rice, Creole seasoning, paprika, thyme, cayenne, salt, and pepper. Simmer for 3–4 minutes to blend flavors.
07 - Remove skillet from heat and stir in half the cheddar cheese.
08 - Spoon the beef and rice mixture evenly into the prepared bell peppers. Set them upright in a baking dish.
09 - Top each stuffed pepper with the remaining cheddar cheese.
10 - Add ¼ cup water to the bottom of the baking dish. Cover with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 10–15 minutes until peppers are tender and cheese is golden and bubbly.
12 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • The combination of tender roasted peppers and savory beef filling feels like a warm hug after a long day
  • Creole seasoning adds layers of flavor that make this dish unforgettable
  • Leftovers taste even better the next day for lunch
02 -
  • Dont skip the water in the bottom of the baking dish, it prevents the peppers from drying out
  • If your peppers wobble, slice a tiny bit off the bottom to make them sit flat
  • Let them rest 5 minutes before serving so the filling sets up slightly
03 -
  • Use a small ice cream scoop to fill the peppers neatly and evenly
  • Save the pepper tops, chop them, and sauté with the other vegetables

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