Creole Stuffed Peppers Beef

The first time I made stuffed peppers, I stood over the stove inhaling the aroma of Creole seasoning hitting hot olive oil, and my neighbor actually knocked on my door to ask what smelled so incredible. Those colorful peppers looked like little edible jewels sitting in my baking dish, and I knew this recipe was going to become a regular player in my dinner rotation.

My aunt used to make stuffed peppers for Sunday family dinners, and watching her carefully fill each pepper like she was packing a precious cargo always made me smile. Now whenever I bake these, my kitchen fills with that same irresistible blend of spices that makes everyone wander in asking when dinner will be ready.

Ingredients

• 4 large bell peppers: Choose colors that catch your eye because they add beautiful variety to the table and each color has its own subtle sweetness level
• 1 medium onion: Finely chopped so it melts into the filling and provides that essential aromatic base
• 2 stalks celery: The secret backbone of Creole cooking that adds depth without overpowering other flavors
• 3 cloves garlic: Minced fresh because nothing wakes up a filling quite like raw garlic hitting the pan
• 1 small jalapeño: Optional but worth it if you want that gentle background heat that makes Creole food sing
• 450 g (1 lb) ground beef: The hearty foundation that makes this feel like a proper satisfying meal
• 180 g (1 cup) cooked long-grain white rice: Use day old rice if possible because it absorbs the flavors better without becoming mushy
• 400 g (14 oz) diced tomatoes: Drain them well so your filling stays perfectly textured rather than soggy
• 1½ tsp Creole seasoning: This is the flavor powerhouse so taste and adjust based on your spice blend intensity
• ½ tsp smoked paprika: Adds that subtle smoky depth that makes people wonder what your secret ingredient is
• ½ tsp dried thyme: The earthy note that ties all the bold Creole flavors together
• ¼ tsp cayenne pepper: Optional heat adjuster depending on who you are cooking for tonight
• Salt and freshly ground black pepper: Essential final seasonings to make everything pop
• 80 g (¾ cup) shredded cheddar cheese: Divided use because some goes inside for creaminess and some on top for that irresistible golden crust
• 1½ tbsp olive oil: For sautéing your aromatics and building those flavor layers
• 2 tbsp chopped fresh parsley: The finishing touch that adds color and a fresh note to cut through the richness

Instructions

Preheat your oven:

Get it to 180°C (350°F) so it is ready when your stuffed peppers are filled and waiting to bake

Prep the peppers:

Slice off the tops and pull out all the seeds and membranes, treating each pepper like a little vessel waiting to be filled

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat and cook onion, celery, and jalapeño for 4 to 5 minutes until they soften and become fragrant

Add the garlic:

Throw in the minced garlic and cook for just 1 minute until you can smell it but before it has any chance of browning

Brown the beef:

Add ground beef and cook for 6 to 8 minutes, breaking it up with your spoon as it browns, then drain any excess fat if needed

Build the filling:

Stir in diced tomatoes, cooked rice, Creole seasoning, paprika, thyme, cayenne, salt, and pepper, then simmer for 3 to 4 minutes to let the flavors become friends

Add some cheese:

Remove from heat and fold in half the cheddar cheese while the mixture is still hot so it melts beautifully throughout

Fill the peppers:

Spoon the beef and rice mixture evenly into each prepared pepper and stand them upright in a baking dish like little soldiers ready for the oven

Top with cheese:

Scatter the remaining cheddar cheese over the top of each stuffed pepper because that bubbly golden crust is nonnegotiable

Add moisture and cover:

Pour about 60 ml (¼ cup) of water into the bottom of the dish and cover with foil to create steam that helps the peppers cook through

Bake covered:

Let them bake for 30 minutes so the peppers can become tender without drying out

Finish uncovered:

Remove the foil and bake for another 10 to 15 minutes until the peppers are perfectly tender and the cheese has turned golden and irresistibly bubbly

Garnish and serve:

Sprinkle fresh parsley over the top and bring these beautiful stuffed peppers to the table while they are still steaming hot

Pin It

These stuffed peppers have become my go to when friends are going through tough times and need a meal that feels like a hug. Something about the bubbling cheese and spiced beef filling just makes everything seem a little better.

Making It Your Own

The beauty of stuffed peppers is how forgiving they are to substitutions and tweaks based on what you have available or prefer. Ground turkey works beautifully for a lighter version, and I have even made them vegetarian with extra rice and black beans when my meat eating brother was not visiting.

Perfect Pairings

A crisp green salad with a simple vinaigrette cuts through the richness of the cheese and beef, while crusty bread is perfect for sopping up any extra filling that escapes the peppers. Sometimes I serve them over a bed of sautéed spinach to add another vegetable to the plate.

Make Ahead Magic

You can assemble these peppers a day ahead and keep them covered in the refrigerator before baking, which actually helps the flavors develop even more. The filling also freezes beautifully so doubling the recipe means future you will thank present you.

• Use peppers with flat bottoms so they stand up straight in your baking dish
• If peppers wobble, slice a tiny sliver off the bottom to create a stable base
• Leftovers reheat perfectly in the microwave for an easy next day lunch

Pin It

There is something deeply satisfying about a meal that looks impressive but is actually quite straightforward to put together on a weeknight.

Recipe FAQs

→ Can I substitute beef with other proteins?

Yes, ground turkey or chicken work well for a lighter alternative, adjusting seasonings to taste.

→ How do I prepare the bell peppers for stuffing?

Slice off the tops, remove seeds and membranes carefully to create a cavity for the filling.

→ What spices enhance the filling's flavor?

Creole seasoning, smoked paprika, thyme, and a pinch of cayenne add depth and mild heat.

→ Is there a way to make this dish vegetarian?

Omit the beef and double the rice or add beans for protein, maintaining the seasoning blend.

→ How do I achieve a golden, bubbly cheese topping?

Sprinkle shredded cheddar cheese on top before baking and remove foil near the end to brown.