Creole Stuffed Peppers Beef (Printer-friendly)
Bell peppers filled with beef, rice, and Creole spices baked to tender perfection.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeded
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
→ 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
# How To Make It:
01 - Preheat oven to 375°F.
02 - Slice off tops of bell peppers and remove seeds and membranes. Place 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 garlic and cook for 1 minute until fragrant.
05 - Add ground beef to skillet. Cook, breaking up with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat if necessary.
06 - Stir in diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Simmer for 5 minutes.
07 - Remove 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 peppers.
10 - Cover dish tightly with foil and bake for 35 minutes.
11 - Remove foil, sprinkle tops with cheddar cheese, and bake uncovered for an additional 10 minutes until peppers are tender and cheese is melted.
12 - Let stuffed peppers rest for 5 minutes before serving.
# Expert Tips:
01 -
- The beef mixture alone makes enough for a quick taco night the next day
- Leftovers taste even better after the flavors have had time to really know each other
02 -
- The broth in the bottom of the pan is not optional, it's what keeps the peppers from drying out while baking
- Don't overstuff or the peppers will split open during baking and you'll lose that beautiful presentation
03 -
- If your peppers wobble, slice a tiny sliver off the bottom to make them flat without cutting through the cavity
- Make the filling a day ahead and keep it refrigerated, then stuff and bake when you're ready