Creole Stuffed Peppers Beef (Print version)

Bell peppers packed with spiced beef, rice, and Creole flavors baked until tender and delicious.

# What you need:

→ Vegetables

01 - 4 large bell peppers, tops removed, seeds and membranes discarded
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, well drained

→ Meats

07 - 1 lb ground beef

→ Grains

08 - 1 cup cooked long-grain white rice

→ Dairy

09 - 1/2 cup shredded cheddar cheese, for topping

→ 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

# Directions:

01 - Preheat oven to 375°F.
02 - Slice off the tops of bell peppers and remove all seeds and membranes. Stand 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 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add ground beef to the skillet. Cook while breaking up with a spoon until browned and cooked through, approximately 5-7 minutes. Drain excess fat if needed.
06 - Stir in diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Simmer for 5 minutes.
07 - Remove skillet from heat. Mix in cooked rice and tomato sauce until thoroughly combined.
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 the dish tightly with aluminum foil and bake for 35 minutes.
11 - Remove foil and sprinkle tops with cheddar cheese if desired. Return to oven uncovered for 10 additional minutes until peppers are tender and cheese is melted.
12 - Let the stuffed peppers rest for 5 minutes before serving.

# Expert advice:

01 -
  • The beef and rice filling stays incredibly moist thanks to that broth trick in the bottom of the pan
  • These reheat beautifully for lunch the next day, maybe even better than fresh
02 -
  • Draining those diced tomatoes is crucial or your filling will end up too wet
  • The broth in the bottom of the pan is what keeps the peppers from drying out while baking
03 -
  • Use a small ice cream scoop to fill the peppers evenly and cleanly
  • If your peppers wobble, slice a tiny bit off the bottom to make them sit flat

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