Creole Stuffed Peppers Rice

The first time I made stuffed peppers, I completely underestimated how long they needed to bake. My husband kept asking if they were done, and I kept checking, only to realize that the pepper skins needed that full time to become meltingly tender while the filling got all bubbly and fragrant. Now I know patience is key here, and that smell of Creole spices filling the kitchen is absolutely worth every minute of waiting.

I made these for my sister's birthday dinner last fall, and she honestly called me three days later asking when I was making them again. Something about the sweetness of the peppers meeting that spicy, smoky filling just works perfectly together. Seeing everyone go back for seconds made me realize this recipe is definitely a keeper.

Ingredients

• 4 large bell peppers: Red, yellow, or green all work beautifully and add gorgeous color to your table
• 1 medium onion, finely chopped: This forms the aromatic base of the Creole filling
• 2 celery stalks, finely chopped: Essential for that authentic flavor profile
• 1 small carrot, grated: Adds a subtle sweetness that balances the spices
• 2 cloves garlic, minced: Fresh is best here for maximum impact
• 1 can (14.5 oz) diced tomatoes, drained: Provides moisture and tang to the filling
• 200 g (7 oz) Andouille or smoked sausage, diced: This is the flavor powerhouse of the dish
• 1 cup (180 g) cooked long-grain white rice: Use day-old rice for the best texture
• 1 tsp Creole seasoning: The soul of the entire dish
• 1/2 tsp smoked paprika: Adds that gorgeous smoky depth
• 1/2 tsp dried thyme: Brings earthy, aromatic notes
• 1/4 tsp cayenne pepper (optional): Adjust based on your heat tolerance
• Salt and black pepper, to taste: Remember the sausage is already salty
• 1/2 cup (50 g) shredded cheddar cheese (optional): Creates a wonderful golden top
• 2 tbsp olive oil: For sautéing the vegetables
• 1/4 cup (60 ml) chicken or vegetable broth: Helps steam the peppers as they bake

Instructions

Preheat and prepare the peppers:

Heat your oven to 375°F (190°C) and slice the tops off the bell peppers, removing all seeds and membranes so they're ready to hold the filling.

Sauté the aromatics:

Warm olive oil in a large skillet over medium heat, then add onion, celery, carrot, and garlic, cooking until softened and fragrant, about 5 minutes.

Add the sausage:

Stir in the diced sausage and cook for another 3 minutes, letting those smoky flavors infuse into the vegetables.

Season the mixture:

Pour in the diced tomatoes, Creole seasoning, smoked paprika, thyme, cayenne if using, salt, and pepper, cooking everything together for 2 minutes to let the spices bloom.

Combine with rice:

Add the cooked rice to the skillet and mix thoroughly, tasting and adjusting the seasoning as needed.

Stuff the peppers:

Stand the peppers upright in a baking dish and spoon the rice mixture evenly into each one, packing gently but not too tightly.

Add moisture and cover:

Pour the broth into the bottom of the baking dish, cover tightly with foil, and bake for 30 minutes.

Add cheese and finish:

Remove the foil, sprinkle cheese on top if using, and bake uncovered for another 10 minutes until peppers are tender and cheese is melted and golden.

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These stuffed peppers have become my go-to when I want something that feels special but does not require hours of work. There is something so satisfying about watching them come out of the oven, all golden and fragrant, knowing that each pepper is a complete meal in itself.

Making It Vegetarian

I have made these without the sausage plenty of times, using kidney beans or black beans instead. The vegetables and spices still create that wonderful Creole flavor profile, and the beans add protein and heartiness. You honestly will not miss the meat, especially if you load up on the cheese topping.

Perfect Pepper Selection

Look for peppers that stand upright easily without wobling, as this makes stuffing them so much simpler. Red and yellow peppers tend to be sweeter, while green ones have a slight bitterness that contrasts beautifully with the rich filling. I love using a mix of colors because it makes the dish look absolutely stunning on the table.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness perfectly. Crusty bread is wonderful for soaking up any extra Creole filling that might escape the peppers. For a complete Southern experience, serve with cornbread on the side.

• Chill your serving plates for a nice temperature contrast
• Offer hot sauce at the table for those who want extra heat
• Garnish with fresh parsley or green onions for a pop of color

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There is something deeply comforting about a stuffed pepper, all that flavor tucked inside like a little gift waiting to be opened. I hope these become a regular in your kitchen rotation like they have in mine.

Recipe Q&A

→ Can I make this dish vegetarian?

Yes, simply omit the sausage and substitute with kidney beans or black beans to maintain protein and texture.

→ What type of sausage works best here?

Andouille or smoked sausage provides the authentic smoky flavor essential to Creole dishes, but choose gluten-free sausage if needed.

→ How do I ensure peppers stay tender after baking?

Bake covered for most of the cooking time to trap moisture, then uncover near the end to melt cheese and finish cooking without drying out.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the filling a day ahead and stuff the peppers just before baking to preserve freshness and flavor.

→ What side dishes pair well with stuffed peppers?

Serve with a fresh green salad, crusty bread, or chilled Sauvignon Blanc to complement the bold, savory flavors.