Creole Stuffed Peppers Beef (Print version)
Bell peppers packed with beef, rice, tomatoes, and Creole spices for a hearty Louisiana-style dish.
# What you need:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeded
02 - 1 medium onion, finely chopped
03 - 2 stalks celery, finely chopped
04 - 3 cloves garlic, minced
05 - 1 small jalapeño, seeded and diced
→ Meats
06 - 1 pound ground beef
→ Grains
07 - 1 cup cooked long-grain white rice
→ Canned & Jarred
08 - 14 ounces diced tomatoes, drained
→ Spices & Seasonings
09 - 1½ teaspoons Creole seasoning
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon dried thyme
12 - ¼ teaspoon cayenne pepper
13 - Salt and freshly ground black pepper to taste
→ Dairy
14 - ¾ cup shredded cheddar cheese
→ Oils
15 - 1½ tablespoons olive oil
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 350°F.
02 - Slice off 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. Sauté for 4–5 minutes until softened.
04 - Add 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 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 from heat and stir in half the cheddar cheese.
08 - Spoon beef and rice mixture evenly into prepared bell peppers. Set peppers upright in a baking dish.
09 - Top each stuffed pepper with remaining cheddar cheese.
10 - Add ¼ cup water to bottom of 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 Creole spices creates layers of flavor that develop beautifully as the peppers bake
- These peppers reheat amazingly well, making them perfect for meal prep or lunches throughout the week
02 -
- The water in the bottom of the baking dish is essential, it steams the peppers so they cook through before the filling dries out
- Let the filling cool slightly before stuffing the peppers, it makes the process much easier and less messy
03 -
- If your peppers wobble, slice a tiny bit off the bottom to create a flat surface without cutting into the cavity
- Mix different colored peppers for a stunning presentation, they all have slightly different flavor profiles