Creole Stuffed Peppers Beef (Printable Version)

Bell peppers filled with seasoned beef, rice, and Creole spices, baked for a flavorful meal.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds 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, drained

→ Meats

07 - 1 lb ground beef

→ Grains

08 - 1 cup cooked long-grain white rice

→ Dairy

09 - 1/2 cup shredded cheddar cheese, optional 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, optional for heat
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 tops off bell peppers, remove 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 3–4 minutes until softened.
04 - Stir in garlic and cook 1 minute until fragrant.
05 - Add ground beef, breaking up with a spoon. Cook 5–7 minutes until browned and cooked through. Drain excess fat if needed.
06 - Stir in diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, cayenne if using, salt, and pepper. Simmer 5 minutes.
07 - Remove from heat. Mix in cooked rice and tomato sauce until thoroughly combined.
08 - Fill each bell pepper with beef and rice mixture, pressing gently to pack.
09 - Pour broth into bottom of baking dish around peppers.
10 - Cover dish tightly with foil and bake 35 minutes.
11 - Remove foil, sprinkle with cheddar cheese if desired, and bake uncovered 10 minutes until peppers are tender and cheese melts.
12 - Let stuffed peppers rest 5 minutes before serving.

# Expert Tips:

01 -
  • The combination of Creole spices transforms ordinary ground beef into something that feels like it came from a kitchen where someone really knows what theyre doing
  • These peppers reheat beautifully for lunch the next day, maybe even better than the first night
02 -
  • The broth in the bottom of the pan is essential, it creates steam that helps cook the peppers from the outside while the filling heats them from inside
  • Drain your diced tomatoes thoroughly, otherwise you end up with soggy filling that falls apart when you try to stuff the peppers
03 -
  • If your peppers wobble in the baking dish, slice a tiny piece off the bottom to flatten them without creating holes
  • Let the filling cool slightly before stuffing so you dont burn your fingers and can pack it in more tightly

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