Creole Stuffed Peppers (Printable Version)
Bell peppers filled with savory beef, rice, and Creole spices baked to tender perfection.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers (any color), tops cut off and seeds removed
02 - 1 medium onion, finely chopped
03 - 2 stalks celery, finely chopped
04 - 3 cloves garlic, minced
05 - 1 small jalapeño, seeded and diced (optional)
→ Meats
06 - 1 lb ground beef
→ Grains
07 - 1 cup cooked long-grain white rice
→ Canned & Jarred
08 - 14 oz diced tomatoes, drained
→ Spices & Seasonings
09 - 1½ tsp Creole seasoning
10 - ½ tsp smoked paprika
11 - ½ tsp dried thyme
12 - ¼ tsp cayenne pepper (optional, to taste)
13 - Salt and freshly ground black pepper, to taste
→ Dairy
14 - ¾ cup shredded cheddar cheese
→ Oils
15 - 1½ tbsp olive oil
→ Garnish
16 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 350°F.
02 - Slice off the tops of the 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 (if using), and sauté for 4–5 minutes until softened.
04 - Add garlic and cook for 1 minute more until fragrant.
05 - Add ground beef to the 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 skillet from heat and stir in half the cheddar cheese.
08 - Spoon the beef and rice mixture evenly into the prepared bell peppers and set them upright in a baking dish.
09 - Top each stuffed pepper with the remaining cheddar cheese.
10 - Add a splash of water (about ¼ cup) to the bottom of the baking dish. Cover with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 10–15 minutes until the peppers are tender and the cheese is golden and bubbly.
12 - Garnish with chopped parsley and serve hot.
# Expert Tips:
01 -
- The peppers become incredibly tender while holding their shape, creating the perfect edible vessel
- Creole seasoning transforms simple ground beef into something that tastes like it simmered all day
- The water in the baking dish steams the peppers while the cheese gets bubbly, best of both worlds
02 -
- The water in the baking dish is non negotiable, it keeps the peppers from drying out while baking
- Let the filling cool slightly before stuffing or you'll burn your fingers
03 -
- Cook your rice the day before so it's perfectly dried out and ready to absorb flavors
- Set the peppers in a muffin tin if your baking dish is too wide