Creole Stuffed Peppers Beef (Printable)

Bell peppers filled with Creole-spiced beef and rice, baked with tomato sauce for a flavorful main dish.

# What You'll Need:

→ Peppers & Filling

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→ Sauce & Topping

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# How to Make It:

01 - Preheat oven to 375°F. 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.
02 - 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.
03 - Add onion, celery, chopped green pepper, and garlic to the skillet. Sauté for 4–5 minutes until softened.
04 - Stir in diced tomatoes, tomato paste, Creole seasoning, thyme, paprika, cayenne, salt, and black pepper. Cook for 2–3 minutes.
05 - Remove from heat. Stir in cooked rice and parsley until evenly combined.
06 - Spoon the beef and rice mixture evenly into each bell pepper.
07 - In a small bowl, mix tomato sauce, broth, and Creole seasoning. Pour around the stuffed peppers in the baking dish.
08 - Cover tightly with foil. Bake for 30 minutes.
09 - 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. Garnish with fresh parsley before serving.

# Expert Suggestions:

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  • Its a complete meal all bundled up in a colorful edible package
  • The beef and rice filling gets better overnight so leftovers are honestly superior
  • You can adjust the heat level exactly to your familys tolerance
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  • Blanching the peppers first prevents them from ending up crunchy while the filling overcooks
  • The sauce should go around the peppers not over them or the cheese topping will get soggy
  • Let these rest for 5 minutes before serving so the filling sets up slightly
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  • Save the pepper tops to chop and use in the filling so nothing goes to waste
  • If peppers wobble in the baking dish slice a tiny sliver off the bottom to flatten
  • Use leftover rice from takeout it has the perfect texture for this recipe

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