Creole Stuffed Bell Peppers

The first time I made stuffed peppers, I stood in my tiny apartment kitchen watching steam curl up toward the ceiling vents, wondering if I'd cut the tops off too high or too low. My grandmother never measured anything when she made hers, she just knew by look and feel, but here I was counting out teaspoons of Creole seasoning like my life depended on it. That evening taught me that some dishes need precision while others ask you to trust your senses, and this recipe sits right in that beautiful space between structure and intuition. Now every time I pull that baking dish from the oven, the smell of bubbling tomato and beef takes me back to that first slightly nervous attempt that turned into something wonderful.

Last winter, my friend Sarah showed up with three bags of groceries after I mentioned I'd been too busy to cook properly. We spent the afternoon chopping vegetables at my cramped kitchen island, catching up on months of news while the beef browned and the peppers roasted. Those stuffed peppers became our winter tradition, the dish we make whenever we need an excuse to slow down and actually talk instead of just texting.

Ingredients

• 4 large bell peppers: Choose peppers that stand upright easily, any color works beautifully though red and yellow add sweetness
• 1 small onion, celery stalks, and green bell pepper: This classic trio builds that aromatic base that makes Creole cooking so distinctive
• 1 lb ground beef: The beef carries all those spices and provides the hearty backbone that makes this feel like a real meal
• 1 cup cooked rice: White rice stays fluffy and tender after baking, though brown rice adds a nice nutty depth if you dont mind the longer cook time
• Creole seasoning and smoked paprika: These are the flavor powerhouses that transform simple ground beef into something that tastes like it came from a restaurant kitchen
• Beef or chicken broth: This creates steam in the baking dish, helping the peppers cook through while keeping everything wonderfully moist

Instructions

Get the oven ready and prep the peppers:

Preheat your oven to 375°F and slice the tops off your bell peppers, removing all seeds and membranes so they're ready to hold all that delicious filling.

Build the flavor base:

Heat olive oil in a large skillet over medium heat, then add onion, celery, and chopped green pepper, sautéing until they soften and release their wonderful aroma.

Add the aromatics and beef:

Stir in garlic for just one minute until fragrant, then add ground beef and cook until browned completely, breaking it up with your spoon as it cooks.

Season it all perfectly:

Mix in diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, and cayenne, letting everything simmer together so the flavors meld beautifully.

Combine with rice and stuff:

Remove from heat and stir in cooked rice and tomato sauce until fully combined, then gently pack each pepper with the filling, pressing down to fit as much as possible.

Bake until tender:

Place peppers in your baking dish, pour broth around the base, cover tightly with foil, and bake for 35 minutes before removing foil and adding cheese for an additional 10 minutes.

Save

These stuffed peppers have become my go to when friends are having tough weeks and need something that feels like a warm hug. There's something about a baked dish that says you care, that says someone took time to chop and stir and wait for the oven to do its work.

Making It Your Own

I've learned that the best recipes are the ones that adapt to your kitchen and your tastes. This base filling works beautifully with ground turkey or chicken if you prefer lighter meat, or you can go vegetarian with cooked lentils and extra vegetables. The beauty of this dish is how forgiving it is, as long as you keep the spice blend balanced.

Side Dishes That Shine

A crisp green salad with vinaigrette cuts through the richness beautifully, while crusty bread is perfect for soaking up any extra tomato sauce from the baking dish. For something more substantial, roasted sweet potatoes or a simple corn salad on the side turn this into a true feast.

Make Ahead Wisdom

You can stuff the peppers up to a day ahead and keep them covered in the refrigerator, then just bake when you're ready. The filling actually develops deeper flavor overnight, so don't hesitate to prep the beef and rice mixture ahead of time.

• Wrap peppers individually if freezing, they'll keep beautifully for up to three months
• Reheat leftovers in the oven at 350°F for about 20 minutes to maintain texture
• Add an extra splash of broth when reheating to bring back moisture

Save

There's something deeply satisfying about a stuffed pepper, the way it holds its treasures inside until you cut into it. Hope this recipe finds its way into your regular rotation.

Recipe FAQs

→ What kind of peppers work best for stuffing?

Large bell peppers of any color are ideal due to their size and shape, which hold the filling well and bake evenly.

→ Can I prepare the filling ahead of time?

Yes, the beef and rice mixture can be prepared in advance and refrigerated until ready to stuff and bake.

→ How can I adjust the spice level in this dish?

Modify the amount of Creole seasoning and cayenne pepper to suit your desired heat preference.

→ Is there a vegetarian alternative for the filling?

Substituting ground beef with cooked lentils or plant-based meat alternatives creates a satisfying vegetarian option.

→ What side dishes pair well with this meal?

A simple side salad, crusty bread, or a light chilled white wine like Sauvignon Blanc complement the stuffed peppers nicely.