Creole Stuffed Peppers Beef

The first time my roommate from Lafayette brought these to our potluck dinner, I could not stop eating them. She taught me that the secret lies in letting the trinity of onions, celery, and bell peppers cook down until they are practically melting together.

I remember standing in her tiny kitchen watching the cheese bubble through the foil window, the smell of paprika and thyme filling every corner of the apartment. We ended up eating them straight from the baking dish while watching a terrible movie.

Ingredients

• 4 large bell peppers: Choose peppers that stand upright easily and have flat bottoms so they do not tip over in the baking dish
• 1 medium onion and 2 stalks celery: Finely chopped so they disappear into the filling and create that classic Creole foundation
• 3 cloves garlic: Minced fresh garlic adds the aromatic base that dried garlic simply cannot match
• 450 g ground beef: The fat content adds essential moisture and flavor to the rice mixture
• 180 g cooked long-grain white rice: Use rice that is slightly undercooked since it will finish cooking in the oven
• 400 g drained diced tomatoes: Drain them well so the filling does not become too wet
• 1½ tsp Creole seasoning: This blend is the heart of the dish, so adjust according to your heat tolerance
• 80 g shredded cheddar cheese: Divided use ensures melty cheese inside and a golden crust on top
• 2 tbsp fresh parsley: Adds a bright finish that cuts through the rich filling

Instructions

Preheat and prep the peppers:

Heat your oven to 180°C and slice the tops off the bell peppers, removing all seeds and membranes so they are ready to hold the filling.

Sauté the holy trinity:

Warm the olive oil in a large skillet over medium heat, then cook the onion, celery, and jalapeño for 4 to 5 minutes until they are soft and fragrant.

Add the aromatics:

Stir in the garlic and let it cook for just 1 minute until you can smell it, taking care not to let it brown.

Brown the beef:

Add the ground beef to the skillet and break it up with a spoon, cooking for 6 to 8 minutes until fully browned.

Build the filling:

Mix in the drained tomatoes, cooked rice, Creole seasoning, smoked paprika, thyme, and cayenne, then simmer for 3 to 4 minutes.

Melt in the first cheese:

Remove the skillet from heat and stir in half of the cheddar cheese while the mixture is still hot.

Stuff and arrange:

Spoon the filling evenly into each prepared pepper and stand them upright in a baking dish.

Add the topping:

Sprinkle the remaining cheddar cheese over the top of each stuffed pepper.

Bake covered:

Pour about 60 ml of water into the bottom of the dish, cover tightly with foil, and bake for 30 minutes.

Finish uncovered:

Remove the foil and bake for another 10 to 15 minutes until the peppers are tender and the cheese is golden and bubbly.

Garnish and serve:

Sprinkle with fresh parsley and serve the peppers while they are still hot.

Save

My neighbor asked for the recipe after smelling them baking through our shared wall. Now we make them together whenever either of us needs a proper comfort meal.

Making It Your Own

Ground turkey or chicken work beautifully if you want something lighter, though you may want to add a touch more olive oil to compensate for the less fatty meat. I have also made these with black beans and extra rice for vegetarian friends.

Serving Suggestions

These peppers are filling enough to stand alone, but a simple green salad with a bright vinaigrette cuts through the richness. Crusty bread for sopping up the tomato juices never hurts either.

Storage and Reheating

Leftovers keep well in the refrigerator for up to three days and reheat beautifully in the microwave or a low oven.

• Store peppers in an airtight container to prevent them from absorbing other flavors
• Reheat at 160°C until the center is hot throughout
• The peppers may be slightly softer after reheating but will still taste delicious

Save

There is something deeply satisfying about a meal that looks impressive but comes together with such honest ingredients. Hope these bring some Louisiana warmth to your table.

Recipe FAQs

→ What types of peppers work best for stuffing?

Large bell peppers in any color are ideal as they hold stuffing well and bake evenly, providing a sweet, tender shell.

→ Can I substitute the ground beef with other proteins?

Yes, ground turkey or chicken can be used for a lighter variation, or beans for a vegetarian option.

→ How do I prevent the peppers from drying out during baking?

Adding a splash of water at the bottom of the baking dish and covering with foil helps maintain moisture and tenderness.

→ What flavor profile do Creole spices add to the dish?

Creole seasoning brings a savory blend of herbs and mild heat, enriching the filling with traditional Louisiana flavors.

→ Is it necessary to cook the rice before stuffing the peppers?

Yes, pre-cooked rice ensures the filling is fully cooked and the textures meld perfectly during baking.