Creole Stuffed Peppers Beef

The first time I made stuffed peppers, I stood in my tiny apartment kitchen watching steam curl up from the baking dish, wondering if I'd packed too much filling into each pepper. They came out tender and fragrant, the rice and beef mixture spilling over the edges just a little, and my roommate kept wandering in asking if they were done yet. That night we ate them straight from the baking dish, standing around the counter because neither of us wanted to wait for proper plates.

Last summer I made these for a potluck and watched them disappear within minutes. My friend's husband, who claims to hate vegetables, went back for seconds and actually asked for the recipe. Theres something about the way the peppers soften in the oven while the filling gets all bubbly and fragrant that makes people feel instantly at home.

Ingredients

• 4 large bell peppers: Any color works, but I love using a mix because it makes the final dish look like something from a magazine spread
• 1 lb ground beef: The foundation that holds everything together
• 1 cup cooked white rice: Use leftover rice or make it fresh, just make sure its not mushy
• 1 small onion, 2 celery stalks, 1 small green bell pepper: This trio builds that classic Creole base that layers flavor throughout the dish
• 2 cloves garlic: Freshly minced makes all the difference here
• 1 can diced tomatoes: Drain them well so your filling doesnt get soggy
• 2 tsp Creole seasoning: Adjust this based on how much heat you like
• 1 tsp smoked paprika: Adds this incredible depth that tastes like slow cooking
• 1/2 tsp dried thyme and oregano: The herbs that round everything out
• 1/4 tsp cayenne pepper: Optional, but I say bring the heat
• 1/3 cup tomato sauce: Binds the filling together beautifully
• 1/2 cup beef or chicken broth: Creates steam in the oven to help cook the peppers through
• 1/2 cup shredded cheddar cheese: The finishing touch that makes everything better

Instructions

Get your oven ready:

Preheat to 375°F and grab a baking dish that will hold all four peppers snugly

Prep the peppers:

Slice off the tops and scoop out all the seeds and white membranes, then stand them up in your baking dish like little edible bowls

Build your flavor base:

Heat olive oil in a large skillet over medium heat and sauté onion, celery, and chopped green pepper until they soften and smell amazing, about 4 minutes

Add the garlic:

Stir it in for just one minute until fragrant, watching carefully so it doesnt burn

Brown the beef:

Add ground beef and break it up with a spoon, cooking until its browned and cooked through, then drain any excess fat

Season everything:

Stir in diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, cayenne, salt and pepper, then let it simmer for 5 minutes

Bring it together:

Remove from heat and stir in cooked rice and tomato sauce until everything is well combined

Stuff the peppers:

Fill each pepper with the mixture, pressing down gently to pack it in

Add the broth:

Pour beef or chicken broth into the bottom of the dish around the peppers, not over them

Bake covered:

Cover tightly with foil and bake for 35 minutes

Add the cheese:

Remove foil, sprinkle cheddar on top, and bake uncovered for 10 more minutes until peppers are tender and cheese is melted

Let them rest:

Wait 5 minutes before serving so everything sets

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These stuffed peppers have become my go-to when someone needs a meal that says I care without me having to say anything at all. Something about the effort involved, the way the kitchen smells for hours, the anticipation while they bake, it all adds up to more than just dinner on a Tuesday night.

Make Ahead Magic

You can stuff these peppers up to 24 hours ahead and keep them covered in the fridge. When youre ready to bake, add the broth and pop them in, maybe adding an extra 5 minutes to the covered baking time if they're coming straight from the refrigerator.

Vegetarian Switch

Ive made these with cooked lentils instead of beef and honestly, theyre just as satisfying. The spices and the peppers themselves carry so much flavor that nobody at my table noticed the difference until I mentioned it later.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any extra juices in the bottom of the baking dish is non negotiable in my house.

• Chill a white wine like Sauvignon Blanc to balance the spices
• Serve with a simple side of roasted vegetables if you want to make it a full spread
• Save any leftover filling and serve it over rice the next day

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Theres something deeply satisfying about stuffed peppers, the way they look all lined up in their baking dish, filling spilling over the tops, cheese bubbling away. Make these once and theyll find their way into your regular rotation.

Recipe FAQs

→ How do I prepare the bell peppers for stuffing?

Slice off the tops, remove seeds and membranes carefully to create space for the filling, then place peppers upright in a baking dish.

→ Can I make this dish vegetarian?

Yes, substitute the ground beef with cooked lentils or plant-based meat alternatives to keep it hearty and flavorful.

→ What spices give this dish its Creole flavor?

Creole seasoning combined with smoked paprika, thyme, oregano, and a pinch of cayenne pepper creates the distinctive Creole taste.

→ Is it necessary to use broth while baking?

Pouring broth into the baking dish keeps the peppers moist while baking and infuses subtle richness to the filling.

→ Can I add cheese to this dish?

Yes, sprinkle shredded cheddar cheese on top after baking covered, then bake uncovered to melt the cheese and add a creamy finish.

→ What side dishes pair well with this entree?

A fresh side salad or crusty bread complements the dish nicely, and a chilled Sauvignon Blanc enhances the flavors.