Creole Stuffed Peppers Beef

My friend's grandmother from Baton Rouge taught me that stuffed peppers aren't just about filling vegetables, they are about layering flavors until each bite tells a story. The first time I made these, I underestimated how much the holy trinity of onion, celery, and bell pepper would transform the simplest ground beef into something that tastes like it simmered all day.

Last summer I made these for a potluck and watched them disappear in under ten minutes. Someone actually asked if I had a secret ingredient, and I had to explain that it was just patience and letting the tomato paste cook down with the beef until it turned this deep, rich color that promises something special.

Ingredients

• 4 large bell peppers: Mix colors for visual appeal or pick your favorite, just make sure they stand upright in the dish
• 1 lb ground beef: The fat here carries all those spices, so do not drain too aggressively
• 1 cup cooked white rice: Day old rice works beautifully because it will not turn mushy when mixed with everything
• 1 small onion, 2 celery stalks, 1 small green bell pepper: This trio is non negotiable for authentic Creole depth
• 2 cloves garlic: Minced fresh because garlic powder cannot do the heavy lifting here
• 1 can diced tomatoes, 2 tbsp tomato paste: Drain the tomatoes but save the juice for a soup later
• 1 tsp Creole seasoning, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp cayenne: Adjust cayenne based on who will be eating
• 1 cup tomato sauce, 1/2 cup broth: This creates a bath that keeps the peppers from drying out
• 1/2 cup shredded cheese: Optional but honestly it makes the top almost caramelize in the oven

Instructions

Get your peppers ready:

Preheat that oven to 375°F and blanch the peppers for just 3 minutes in salted water so they will not collapse later

Build your flavor base:

Brown the ground beef and cook it until it really browns, not just turns gray, then add the holy trinity and let everything soften together

Season it right:

Stir in the tomatoes, tomato paste, and all those spices, letting the mixture cook until it smells like your kitchen has been transported to New Orleans

Bring it together:

Remove from heat and fold in the cooked rice and parsley, then stuff each pepper until they are generous and overflowing

Give them a bath:

Mix tomato sauce, broth, and a little extra Creole seasoning, then pour this around the peppers so they bake in all that moisture

Let them get tender:

Cover tightly with foil and bake for 30 minutes, then uncover, add cheese if you are feeling indulgent, and go another 10 to 15 minutes until everything is bubbling

Save

My sister called me the first time she made these, asking why her kitchen smelled better than any restaurant we have ever visited. She said she finally understood what people mean when they talk about food that hugs you back.

Making Them Your Own

I have tried swapping in lentils for beef, and while it works, the richness just is not the same. What I have found does work beautifully is mixing in some andouille sausage with the beef for that extra smoky kick that makes people ask what you did differently.

Serving Suggestions

These need something to soak up all that sauce in the bottom of the dish. Crusty French bread is traditional, but I have served them over garlic mashed potatoes when I wanted something more substantial, and honestly nobody complained.

Storage and Reheating

The peppers will keep in the refrigerator for about four days, and they actually freeze surprisingly well if you wrap them individually. When reheating, add a splash of water or broth to prevent them from drying out in the microwave.

• Let them cool completely before storing or the condensation will make everything soggy
• If freezing, skip the cheese and add it fresh when you reheat
• The sauce can be made ahead and stored separately for up to three days

Save

There is something so satisfying about pulling that foil off and seeing the peppers bubbling away, cheese melted and golden. It is the kind of meal that makes people feel taken care of.

Recipe FAQs

→ How do I prepare the bell peppers before stuffing?

Trim the tops, remove seeds, and blanch the peppers in boiling water for 3 minutes to soften slightly before filling.

→ Can I substitute ground beef with other proteins?

Yes, plant-based ground options or cooked lentils work well as alternatives to ground beef while maintaining texture.

→ What level of spice does the seasoning provide?

The Creole seasoning combined with smoked paprika, thyme, and optional cayenne delivers a moderate, smoky heat that can be adjusted to taste.

→ Is it necessary to cover the dish during baking?

Covering with foil during the first part of baking keeps the peppers moist, while uncovering later allows cheese to melt and brown nicely.

→ Can I prepare this dish ahead of time?

Yes, assemble the stuffed peppers and refrigerate them before baking. Bake just before serving for best texture and flavor.