Creole Stuffed Bell Peppers (Printable version)
Bell peppers stuffed with a spiced beef and rice blend, baked and topped with a rich tomato sauce.
# What you need:
→ Peppers & Filling
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→ Sauce & Topping
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# How To:
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 for 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 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 Advice:
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- The Creole seasoning transforms ordinary ground beef into something that feels like it came from a grandmother who definitely knows what shes doing
- These peppers reheat beautifully for lunch, which might be better than the first time around
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- Blanching the peppers first prevents them from staying crunchy while the filling overcooks
- Pouring sauce around not over the peppers keeps the filling from getting soggy
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- Save the pepper tops to chop into the filling for extra flavor and less waste
- Let the peppers rest 5 minutes before serving so the filling sets