Creole Stuffed Bell Peppers (Printable)

Bell peppers packed with beef, rice, and Creole spices, baked for a comforting and savory delight.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers, tops removed, seeds and membranes discarded
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 (optional for topping)

→ 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 (optional)
16 - Salt and black pepper to taste
17 - 1/3 cup tomato sauce
18 - 1/2 cup beef or chicken broth

# How to Prepare:

01 - Set oven to 375°F for baking.
02 - Cut tops off bell peppers, remove seeds and white membranes. Stand peppers upright in baking dish.
03 - Heat olive oil in large skillet over medium heat. Add onion, celery, and chopped green bell pepper. Cook 3–4 minutes until softened.
04 - Stir in minced garlic and cook 1 minute until fragrant.
05 - Add ground beef to skillet. Break apart with spoon and cook 5–7 minutes until fully browned. Drain excess fat if needed.
06 - Add diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, cayenne if using, salt, and pepper. Simmer 5 minutes.
07 - Remove from heat. Stir in cooked rice and tomato sauce until evenly distributed.
08 - Fill each bell pepper with beef and rice mixture, pressing gently to pack.
09 - Pour broth into bottom of baking dish around stuffed peppers.
10 - Cover dish tightly with aluminum foil. Bake 35 minutes.
11 - Remove foil. Sprinkle cheddar cheese on tops if desired. Bake uncovered 10 minutes until peppers tender and cheese melted.
12 - Let peppers rest 5 minutes to settle before serving.

# Expert Advice:

01 -
  • The beef and rice filling gets even better overnight, making this perfect for meal prep or unexpected leftovers the next day
  • You can adjust the heat from mild family dinner to spicy gathering by simply tweaking the cayenne and Creole seasoning amounts
02 -
  • Dont skip the step of pouring broth into the bottom of the pan, it creates steam that keeps the peppers from drying out while they bake
  • Let the peppers rest for 5 minutes before serving, this crucial step helps the filling set so it doesnt spill out when you cut into them
03 -
  • If peppers wobble in your baking dish, slice a tiny bit off the bottom to create a flat surface without cutting through the cavity
  • Choose peppers with similar shapes and sizes so they all finish cooking at the same time

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