Creole Stuffed Peppers Beef (Printer-friendly)

Bell peppers filled with a savory blend of beef, rice, tomatoes, and Creole spices, baked until tender.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, tops removed and seeded
02 - 1 medium onion, finely chopped
03 - 2 stalks celery, finely chopped
04 - 3 cloves garlic, minced
05 - 1 small jalapeño, seeded and diced

→ 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
13 - Salt and freshly ground black pepper to taste

→ Dairy

14 - ¾ cup shredded cheddar cheese

→ Oils & Garnish

15 - 1½ tbsp olive oil
16 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - Preheat oven to 350°F. Slice tops off bell peppers and remove seeds and membranes. Set peppers aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion, celery, and jalapeño. Sauté 4–5 minutes until softened.
03 - Stir in minced garlic and cook 1 minute until fragrant.
04 - Add ground beef to skillet. Cook, breaking apart with spoon, 6–8 minutes until browned and cooked through. Drain excess fat if needed.
05 - Stir in diced tomatoes, cooked rice, Creole seasoning, paprika, thyme, cayenne, salt, and pepper. Simmer 3–4 minutes to blend flavors.
06 - Remove from heat. Stir in half the cheddar cheese. Spoon filling evenly into prepared bell peppers. Place peppers upright in baking dish.
07 - Sprinkle remaining cheddar cheese over each pepper. Add ¼ cup water to bottom of dish. Cover with foil and bake 30 minutes.
08 - Remove foil. Bake 10–15 minutes longer until peppers are tender and cheese is golden and bubbly.
09 - Garnish with chopped parsley and serve hot.

# Expert Tips:

01 -
  • The combination of Creole spices creates layers of flavor that build with every bite without being overwhelming
  • These peppers reheat beautifully for lunch the next day, if they even last that long
  • The tender peppers paired with the hearty beef and rice filling feels like a warm hug in food form
02 -
  • Adding water to the bottom of the baking dish creates steam that helps cook the peppers from the inside out
  • Let the filling cool slightly before stuffing so it is easier to handle and does not cook the peppers prematurely
  • If your peppers wobble, carefully slice a tiny sliver off the bottom to create a flat base without cutting through to the inside
03 -
  • Use a mix of colored peppers for a stunning presentation that will have everyone reaching for their phones before they eat
  • Make your own Creole seasoning blend and store it in a jar so you are always ready to make these whenever the craving strikes

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