Creole Stuffed Peppers Beef (Printable)

Bell peppers filled with savory beef, rice, tomatoes, and Creole spices for a flavorful meal.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers, any color, 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 Goods

08 - 14 oz diced tomatoes, drained

→ Seasonings

09 - 1½ teaspoons Creole seasoning
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon dried thyme
12 - ¼ teaspoon cayenne pepper
13 - Salt and freshly ground black pepper to taste

→ Dairy

14 - ¾ cup shredded cheddar cheese

→ Oils & Garnish

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

# How to Prepare:

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

# Expert Advice:

01 -
  • The Creole seasoning blend creates layers of flavor that develop even more as the peppers bake
  • These reheat beautifully for lunch the next day, if they last that long
02 -
  • The water in the bottom of the baking dish steams the peppers from below, making them tender without drying out
  • Let the filling cool slightly before stuffing so it is easier to handle
03 -
  • If your peppers wobble, carefully slice a tiny bit off the bottom to create a flat base
  • Let the stuffed peppers rest for 5 minutes after baking so the filling sets slightly

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