Creole Stuffed Peppers Beef (Printable version)
Bell peppers filled with savory beef, rice, tomatoes, and Creole spices baked until tender and flavorful.
# What you need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeded
02 - 1 small onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 1 small green bell pepper, finely chopped
05 - 2 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes, drained
→ Meats
07 - 1 lb ground beef
→ Grains
08 - 1 cup cooked long-grain white rice
→ Dairy
09 - 1/2 cup shredded cheddar cheese
→ Pantry & Spices
10 - 2 tbsp olive oil
11 - 2 tsp Creole seasoning
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1/4 tsp cayenne pepper
16 - Salt and black pepper to taste
17 - 1/3 cup tomato sauce
18 - 1/2 cup beef or chicken broth
# How To:
01 - Preheat oven to 375°F.
02 - Slice off tops of bell peppers and remove seeds and membranes. Place peppers upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add onion, celery, and chopped green bell pepper. Sauté for 3-4 minutes until softened.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Add ground beef to skillet. Cook, breaking up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
06 - Stir in diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, cayenne pepper, salt, and pepper. Simmer for 5 minutes.
07 - Remove skillet from heat. Stir in cooked rice and tomato sauce. Mix thoroughly.
08 - Fill each bell pepper with the beef and rice mixture, pressing down gently to pack.
09 - Pour broth into the bottom of the baking dish around the stuffed peppers.
10 - Cover dish tightly with aluminum foil and bake for 35 minutes.
11 - Remove foil, sprinkle tops with cheddar cheese if desired, and bake uncovered for an additional 10 minutes until peppers are tender and cheese is melted.
12 - Let peppers rest for 5 minutes before serving.
# Expert Advice:
01 -
- The filling gets better overnight, making it perfect for meal prep or surprise guests
- That moment when you lift the foil and the cheese has bubbled into golden pockets is worth the wait
02 -
- The broth in the bottom of the dish is essential, it's what keeps the peppers from drying out while they bake
- Letting them rest for 5 minutes before serving helps the filling set so it doesn't spill out when you cut into them
03 -
- If your peppers wobble, slice a tiny piece off the bottom to create a flat base
- Use an ice cream scoop to fill peppers evenly and mess-free