Save to Pinterest These bell peppers are filled with a flavorful blend of seasoned ground beef, long-grain rice, diced tomatoes, and Creole spices. Sautéed vegetables including onion, celery, and garlic enhance the savory filling, which is then topped with melted cheddar cheese. The peppers bake until tender and bubbly, delivering a comforting dish inspired by Louisiana flavors. Garnished with fresh parsley, this dish offers a moist, hearty, and spicy experience perfect for a main course.
Variations include swapping beef for turkey or chicken and adding extra heat with jalapeño or hot sauce. The combination of aromatic spices and fresh ingredients provides a well-balanced and satisfying meal.
The aroma of holy trinity simmering in olive oil always transports me back to my aunt's kitchen in New Orleans, where I first learned that the real magic happens in that gentle fifteen minute sauté. She'd insist on tasting the beef and rice filling three times before declaring it ready, adjusting the cayenne with each spoonful like a jazz musician finding the right note.
I brought these to a potluck last winter and watched them disappear in minutes. Someone actually asked for the recipe while still chewing, which I consider the highest possible compliment.
Ingredients
- Bell peppers: Pick ones that stand upright without wobbling, and mix colors for the prettiest presentation
- Ground beef: The 85/15 ratio gives enough fat for flavor without being greasy when you drain it
- Creole seasoning: Make your own or buy a good brand, but taste before adding more cayenne
- Cooked rice: Day old rice works best here since it won't turn mushy when it bakes
- Diced tomatoes: Drain them well so the filling doesn't get watery in the oven
- Cheddar cheese: Sharp cheddar gives the best flavor contrast to the sweet peppers
Instructions
- Get the oven going and prep your peppers:
- Preheat to 180°C (350°F) and cut the tops off those peppers. Pull out all the white membranes and seeds so you've got nice empty vessels ready to fill.
- Build your flavor base:
- Heat that olive oil in a big skillet over medium heat. Toss in your onion, celery, and jalapeño if you're using it, and let them soften for about five minutes until they smell amazing.
- Add the garlic:
- Throw in the minced garlic and cook just one minute more. You want it fragrant, not browned or bitter.
- Brown the beef:
- Add the ground beef and break it up with your spoon. Let it cook until it's beautifully browned all the way through, then drain any excess fat that's pooling in the pan.
- Season and simmer:
- Stir in those diced tomatoes, rice, Creole seasoning, paprika, thyme, cayenne, salt, and pepper. Let everything hang out together for three or four minutes so the flavors become best friends.
- Mix in half the cheese:
- Take the skillet off the heat and stir in half of your cheddar. The residual heat melts it right into the filling, making it extra creamy.
- Stuff those peppers:
- Spoon the beef mixture evenly into each pepper, packing it down gently. Stand them up in a baking dish like little soldiers ready for duty.
- Cheese on top:
- Sprinkle the remaining cheddar over each stuffed pepper. This is what creates that gorgeous golden blanket on top.
- Bake covered:
- Pour about 60 ml (¼ cup) of water into the bottom of the dish. Cover with foil and bake for 30 minutes to steam the peppers tender.
- Get bubbly:
- Remove that foil and bake another 10 to 15 minutes. You're looking for tender peppers and cheese that's golden and bubbling with excitement.
- Finish with parsley:
- Sprinkle fresh parsley over the top and serve them hot while the cheese is still molten.
Save to Pinterest These stuffed peppers became my go to comfort food after a long day. Something about that combination of sweet pepper and spicy beef filling just works.
Making It Your Own
Ground turkey or chicken works beautifully if you want something lighter. I've even made these vegetarian by adding black beans and extra rice, and honestly nobody missed the beef.
The Heat Factor
Creole seasoning already has some kick, so taste your filling before adding more cayenne. I learned this the hard way when my brother's face turned bright red at dinner.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any escaping juices never hurt anyone either.
- Make extra filling and freeze it for quick weeknight meals
- The peppers reheat surprisingly well for lunch the next day
- Mix yellow, orange, and red peppers for a rainbow effect
Save to Pinterest These stuffed peppers are the kind of dinner that makes people feel special without requiring any fancy techniques. Just honest comfort food that happens to look impressive.
Recipe FAQs
- → What type of peppers work best for stuffing?
-
Large bell peppers of any color are ideal as they provide ample space for the filling and become tender when baked.
- → Can I prepare the filling ahead of time?
-
Yes, the savory beef and rice mixture can be made in advance and refrigerated until ready to stuff and bake.
- → How do I adjust the spice level in this dish?
-
Adding jalapeños or cayenne pepper increases heat, while omitting them results in a milder flavor.
- → Is there a substitute for ground beef?
-
Ground turkey or chicken can be used for a lighter variation without sacrificing flavor.
- → How can I make this dish vegetarian-friendly?
-
Omit the meat and increase the rice or add beans for protein to maintain texture and heartiness.
- → What is the best way to ensure peppers cook evenly?
-
Covering the baking dish with foil traps moisture, ensuring the peppers become tender without drying out.
