Creole Stuffed Peppers Beef Rice (Printable)
Bell peppers packed with a Creole-seasoned beef and rice blend baked with savory tomato topping.
# What You'll Need:
→ Peppers & Filling
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→ Sauce & Topping
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# Directions:
01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to a boil. Blanch the bell peppers for 3 minutes, then drain and set aside cut-side up in a baking dish.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spoon for about 5 minutes. Drain excess fat if needed.
04 - Add onion, celery, chopped green pepper, and garlic to the skillet. Sauté for 4–5 minutes until softened.
05 - Stir in diced tomatoes, tomato paste, Creole seasoning, thyme, paprika, cayenne, salt, and black pepper. Cook for 2–3 minutes.
06 - Remove from heat. Stir in cooked rice and parsley until evenly combined.
07 - Spoon the beef and rice mixture evenly into each bell pepper.
08 - In a small bowl, mix tomato sauce, broth, and Creole seasoning. Pour around the stuffed peppers in the baking dish.
09 - Cover tightly with foil. Bake for 30 minutes.
10 - Remove foil, sprinkle cheese on top of peppers if using, and bake uncovered for 10–15 minutes more until peppers are tender and cheese is melted.
11 - Sprinkle with fresh parsley before serving.
# Expert Tips:
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- The tender peppers cradle a filling so packed with flavor nobody will believe how simple it was to make
- That moment when you lift the foil and the cheese bubbles up golden is pure kitchen magic
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- Blanching the peppers first prevents them from turning mushy before the filling is hot through
- Pouring the sauce around not over the peppers keeps the tops from getting soggy while they bake
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- Choose peppers with flat bottoms so they stand up straight in your baking dish without wobbling
- Save the pepper tops to chop into the filling instead of wasting that beautiful flavor