Creole Stuffed Bell Peppers

The first time I made stuffed peppers, I overfilled them so completely that the tops burst open in the oven like little edible volcanoes. My kitchen filled with this incredible Creole spiced aroma that had my roommate knocking on my bedroom door asking what smelled so good. Now I know to press the filling gently, but that happy accident taught me that sometimes the messiest kitchen experiments become the ones worth repeating.

My grandmother never measured anything when she made stuffed peppers, just shook spices into her palm until it looked right. Watching her cook taught me that recipes are more about rhythm and feel than exact science. These peppers became my go-to when I started cooking for friends who claimed they hated vegetables something about that beefy Creole filling changed their minds completely.

Ingredients

• 4 large bell peppers: Any color works, but mix red and yellow for the prettiest presentation on the table
• 1 small onion, 2 celery stalks, 1 small green bell pepper: This holy trinity of Creole cooking builds that authentic flavor base you cannot skip
• 2 cloves garlic: Fresh garlic makes all the difference here, do not try to substitute with garlic powder
• 1 (14.5 oz) can diced tomatoes, drained: Drain them well so your filling does not turn into mush
• 1 lb ground beef: Higher fat content (80/20) keeps the filling juicy without drying out
• 1 cup cooked long-grain white rice: Day-old rice works best because it is fluffier and absorbs less moisture
• 1/2 cup shredded cheddar cheese: The cheese on top creates this incredible crispy crust that everyone fights over
• 2 tbsp olive oil: For sautéing the vegetables and building those flavor layers
• 2 tsp Creole seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried oregano: This spice blend is what makes the dish sing, adjust cayenne based on your heat tolerance
• 1/3 cup tomato sauce: Binds everything together and adds that tangy depth
• 1/2 cup beef or chicken broth: Creates steam in the baking dish to help peppers cook through evenly

Instructions

Preheat your oven to 375°F and prep the peppers:

Cut off the tops and scoop out all those white membranes, then stand them up like little soldiers in your baking dish.

Sauté the holy trinity:

Heat olive oil in a large skillet and cook your onion, celery, and chopped green pepper until they soften and smell amazing, about 3 to 4 minutes.

Add the garlic:

Throw in the minced garlic for just one minute until fragrant, do not let it brown or it will taste bitter.

Brown the beef:

Add the ground beef and break it up with your spoon, cooking until it is completely browned and no longer pink, then drain off any excess fat.

Season it up:

Stir in those diced tomatoes plus all your Creole seasoning, smoked paprika, thyme, oregano, and cayenne, then let everything simmer together for 5 minutes.

Combine with rice:

Remove the skillet from heat and fold in the cooked rice and tomato sauce until everything is well mixed.

Stuff those peppers:

Spoon the beef mixture into each pepper, pressing down gently but do not overfill or they will burst in the oven.

Add the broth:

Pour the beef or chicken broth right into the bottom of the baking dish around the peppers.

Bake covered:

Cover the dish tightly with foil and bake for 35 minutes until the peppers start to get tender.

Add cheese and finish:

Remove the foil, sprinkle cheddar cheese on top if you are using it, and bake another 10 minutes until the cheese bubbles and peppers are completely soft.

Rest before serving:

Let them sit for 5 minutes so the filling sets up a bit and does not spill out when you cut into them.

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These peppers became a Tuesday night tradition during my first year of teaching, when I needed something that could feed me all week but still felt special. Something about sitting down to a meal that looks impressive but came together so easily made those exhausting days feel manageable.

Make It Your Own

I have found that swapping half the beef for sausage creates this incredible depth of flavor, and sometimes I throw in a handful of frozen corn when I want extra sweetness. The recipe forgives all kinds of experimentation as long as you keep that Creole spice base intact.

Serving Suggestions

These peppers are surprisingly filling on their own, but a simple green salad with lemon vinaigrette cuts through the richness perfectly. Crusty bread for soaking up that flavorful broth at the bottom of the dish is absolutely mandatory in my house.

Storage & Reheating

The peppers actually taste better the next day when all those spices have had time to mingle and develop. Store them in an airtight container in the refrigerator for up to four days, and reheat in the oven at 350°F until heated through.

• Freeze uncooked stuffed peppers for up to three months, then thaw and bake as directed
• If reheating from frozen, add an extra 15 minutes to the baking time and cover with foil
• The texture holds up beautifully for meal prep, making your future self very grateful

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There is something so satisfying about a stuffed pepper fresh from the oven, steaming and fragrant on your plate. Hope this recipe finds its way into your regular rotation like it did in mine.

Recipe FAQs

→ What peppers work best for stuffing?

Large bell peppers of any color are ideal due to their size and sturdy walls that hold the filling well during baking.

→ How can I adjust the spice level?

Modify the amount of cayenne pepper or Creole seasoning to suit your taste, reducing for mild or increasing for more heat.

→ Can I prepare the filling in advance?

Yes, prepare the beef and rice mixture ahead of time and refrigerate until ready to stuff the peppers before baking.

→ Is there a vegetarian alternative?

Substitute the ground beef with cooked lentils or a plant-based meat alternative to maintain texture and flavor.

→ What side dishes pair well with this meal?

Light salads, crusty bread, or chilled white wines like Sauvignon Blanc complement the rich and spicy flavors nicely.

→ Can I make this gluten-free?

Yes, ensure that broth and seasonings used are gluten-free to keep the dish suitable for gluten-sensitive diets.