Creole Stuffed Peppers Rice (Printer-friendly)

Colorful bell peppers filled with seasoned rice, veggies, and sausage, baked until tender and flavorful.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green)
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 1 small carrot, grated
05 - 2 cloves garlic, minced
06 - 1 can (14.5 oz) diced tomatoes, drained

→ Meats

07 - 7 oz Andouille or smoked sausage, diced

→ Rice & Legumes

08 - 1 cup cooked long-grain white rice

→ Spices & Seasonings

09 - 1 tsp Creole seasoning
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/4 tsp cayenne pepper (optional)
13 - Salt and black pepper, to taste

→ Dairy (Optional)

14 - 1/2 cup shredded cheddar cheese

→ Oils & Liquids

15 - 2 tbsp olive oil
16 - 1/4 cup chicken or vegetable broth

# How to Make It:

01 - Preheat the oven to 375°F.
02 - Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, and garlic. Sauté until softened, about 5 minutes.
04 - Add diced sausage and cook for an additional 3 minutes, stirring occasionally.
05 - Stir in diced tomatoes, Creole seasoning, smoked paprika, thyme, cayenne (if using), salt, and pepper. Cook for 2 minutes.
06 - Add cooked rice to the skillet and mix well. Adjust seasoning if needed.
07 - Arrange peppers upright in a baking dish. Spoon the rice mixture evenly into each pepper.
08 - Pour broth into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
09 - Remove foil, sprinkle cheese on top (if using), and bake uncovered for another 10 minutes, until peppers are tender and cheese is melted.
10 - Let cool slightly before serving.

# Expert Tips:

01 -
  • These peppers transport you straight to New Orleans with every bite
  • The combination of smoky sausage and aromatic vegetables creates layers of flavor
  • They reheat beautifully for lunch the next day
02 -
  • The broth at the bottom of the dish is essential for steaming the peppers tender
  • Let the peppers cool for about 5 minutes before serving so they hold their shape
03 -
  • Cook your rice the day before for better texture and faster prep
  • If peppers wobble, slice a tiny bit off the bottom to create a flat base

Go back