Entree: United States – Creole Louisiana – Creole Stuffed Bell Peppers (Bell peppers filled with Creole-seasoned meat, rice, and vegetables baked in a savory tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 43 min

Total 1 hr 8 min

Ingredients

- 4 large bell peppers (approx. 680 g)
- 1 lb (454 g) ground beef
- 8 oz (225 g) andouille sausage, sliced and chopped
- 2 cups (370 g) cooked long-grain white rice
- 1 medium yellow onion, chopped (150 g)
- 2 cloves garlic, minced (6 g)
- 1 cup (240 ml) canned diced tomatoes, drained
- 1/2 cup (120 ml) tomato sauce
- 1/2 cup (120 ml) chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) Creole seasoning
- 1 tsp (5 ml) smoked paprika
- 1/4 cup (60 ml) chopped green bell pepper (for filling) (30 g)
- 1/4 cup (60 ml) chopped celery (30 g)
- 1 cup (113 g) shredded sharp cheddar or Monterey Jack cheese
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) hot sauce (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes; reserve tops if desired. Blanch peppers in boiling water 3 minutes, then drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chopped andouille and cook until browned, about 3–4 minutes. Remove andouille with a slotted spoon and set aside.
3. In the same skillet, add ground beef and cook, breaking up, until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary.
4. Add chopped onion, celery, and green bell pepper to the beef and sauté until softened, about 4–5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
5. Return andouille to the skillet. Add cooked rice, diced tomatoes, tomato sauce, chicken stock, Creole seasoning, smoked paprika, Worcestershire sauce, and hot sauce if using. Stir to combine and simmer 3–4 minutes until slightly thickened. Taste and adjust salt and pepper.
6. Spoon the filling evenly into the prepared bell peppers, packing gently. Place peppers upright in a baking dish; pour any remaining sauce from the skillet around the peppers.
7. Cover the dish with foil and bake for 25 minutes. Remove foil, sprinkle cheese over each pepper, and bake uncovered 8–10 minutes more until cheese is melted and peppers are tender.
8. Garnish with chopped parsley and serve hot with extra Creole sauce spooned over the plate.