Creole Stuffed Bell Peppers
Ingredients
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- 6 each green bell peppers – tops cut off and reserved; seeds and membranes removed
- 2 tbsp vegetable oil
- 1 each yellow onion – finely chopped
- 2 ribs celery – finely chopped
- 4 cloves garlic – minced
- 1 pounds ground beef
- 1/2 pounds ground pork
- 14 ounces tomato sauce (canned)
- 2 tsp Creole seasoning
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 tsp dried thyme
- 1 each bay leaf
- 2 cups long-grain white rice – cooked
- 1/2 cups green onions – thinly sliced (~2.5 n/a green onions)
- 1/2 cups flat-leaf parsley – chopped (~0.5 n/a parsleys)
- 3/4 cups dry breadcrumbs
- 3 tbsp unsalted butter – melted
Instructions
1. Heat the oven to 350°F. Slice the tops off the green bell peppers, remove seeds and membranes, and finely chop the tops; bring a large pot of water to a boil, submerge the pepper shells for 3–4 minutes until slightly tender, then drain cut-side down.
2. Warm the vegetable oil in a large skillet over medium heat; add the yellow onion and celery and cook, stirring, until translucent, 6–8 minutes. Add the reserved chopped tops and the garlic; cook until fragrant, about 2 minutes.
3. Add the ground beef and ground pork to the skillet; cook, breaking up with a spoon, until no longer pink and lightly browned, 6–8 minutes. Spoon off excess fat if needed.
4. Stir in the tomato sauce (reserve 0.5 cup for topping), Creole seasoning, kosher salt, black pepper, Worcestershire sauce, hot sauce, dried thyme, and the bay leaf; bring to a simmer and cook 10 minutes, then discard the bay leaf.
5. Fold in the long-grain white rice and the green onions; take off the heat and stir in the flat-leaf parsley, reserving 2 tbsp for serving. Taste and adjust seasoning as needed.
6. In a small bowl, mix the dry breadcrumbs with the unsalted butter until evenly moistened to make the topping.
7. Set the drained pepper shells upright in a 9×13-inch baking dish; pack with the meat-and-rice mixture, spoon the reserved sauce over the filling, and cover each with the topping.
8. Cover the dish tightly with foil and bake 20 minutes; uncover and bake until the topping is golden, the shells are tender when pierced, and the filling is hot, 15–20 minutes.
9. Rest 5 minutes, sprinkle the reserved portion on top, and serve hot.
Creole stuffed bell peppers are a beloved New Orleans comfort dish that brings together tender bell pepper shells, a savory meat-and-rice filling, and a buttery breadcrumb crown. The flavors are rich and layered: the trinity of onion, celery, and pepper builds a sweet-savory base, tomatoes add gentle acidity, and warm spices and hot sauce give a subtle kick. The texture contrast is part of the charm—soft pepper and juicy filling under a crisp, toasty top.
Rooted in the city’s Creole table, this preparation reflects French technique, Spanish love of tomatoes and rice, and Gulf South pantry habits. Stuffed vegetables have appeared in Louisiana cookbooks and newspaper columns for generations, often served at Sunday dinners, church suppers, and holiday spreads. Over time families adapted the filling, but the essence—trinity aromatics, rice, tomato, and crumbs—has stayed a reliable marker of Creole home cooking.