Creole Stuffed Peppers Beef (Print Version)

Bell peppers filled with a savory mix of beef, rice, and Creole seasonings, baked to tender perfection.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, any color
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 & Jarred

08 - 14 oz diced tomatoes, drained

→ Spices & Seasonings

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

→ Dairy

14 - ¾ cup shredded cheddar cheese

→ Oils

15 - 1½ tbsp olive oil

→ Garnish

16 - 2 tbsp chopped fresh parsley

# Steps:

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

# Expert Tips:

01 -
  • The filling tastes even better the next day, making it perfect for meal prep lunches
  • One dish delivers protein, vegetables, and comfort in every single bite
02 -
  • Adding water to the baking dish creates steam that cooks the peppers from the outside while the filling heats from inside
  • Draining the diced tomatoes prevents your filling from becoming watery and helps the peppers hold their shape
03 -
  • Choose peppers that are similar in size so they all finish cooking at the same time
  • Let the filling cool slightly before stuffing so the peppers do not start cooking too early

Go Back