Creole Stuffed Peppers Beef (Printable)

Bell peppers filled with seasoned beef and rice, baked to tender perfection with a rich tomato sauce topping.

# What You Need:

→ Peppers & Filling

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→ Sauce & Topping

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# How-To Steps:

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. Cover tightly with foil and bake for 30 minutes.
08 - 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.

# Helpful Tips:

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  • The tender peppers become sweet vessels for all that spicy, smoky Creole goodness
  • Leftovers taste even better the next day when the flavors have had time to really settle in
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  • Blanching the peppers first prevents them from turning into mush before the filling is hot
  • The sauce goes around the peppers, not over them, so they roast instead of steam
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  • Use a small ice cream scoop to fill the peppers neatly and consistently
  • Set the peppers in a muffin tin if your baking dish is too wide

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