Creole Stuffed Peppers Rice

The first time I made stuffed peppers, I was living in a tiny apartment with barely enough counter space to chop an onion. I had stumbled upon some gorgeous red peppers at the farmers market and could not resist bringing them home, even though I had no real plan for them. That night, standing over my sizzling skillet with the smell of Creole seasoning filling every corner of my cramped kitchen, I realized I had created something better than I expected. Now these peppers are my go to when I want food that feels like a hug but still looks impressive on the plate.

I remember serving these at a dinner party last winter when my friend Sarah took one bite and immediately asked for the recipe. She confessed she had always been intimidated by stuffed peppers, assuming they were fussy or required some technique she had not mastered yet. Watching her face light up when I explained how simple the process actually was made me realize that the best recipes are the ones that look impressive but come together with honest ingredients and a little patience.

Ingredients

• 4 large bell peppers: Choose peppers with flat bottoms so they stand upright in the baking dish without tipping over
• 1 medium onion: Finely chopped so it melts into the rice mixture rather than leaving chunky bits
• 2 celery stalks: The Holy Trinity of Creole cooking would not be complete without this essential crunch
• 1 small carrot: Grated finely adds sweetness and color without overpowering the dish
• 2 cloves garlic: Minced fresh garlic beats anything pre minced in a jar
• 1 can diced tomatoes: Drain them well so your filling does not end up soggy
• 200 g Andouille sausage: This smoky sausage is what gives the dish its authentic Creole soul
• 1 cup cooked long-grain white rice: Day old rice works beautifully here because it is slightly dried out
• 1 tsp Creole seasoning: Make your own or buy a good quality blend
• 1/2 tsp smoked paprika: This adds an extra layer of smoky depth
• 1/2 tsp dried thyme: Earthy and fragrant, it balances the bold spices
• 1/4 tsp cayenne pepper: Optional but recommended if you like a little background heat
• Salt and black pepper: Taste as you go because the sausage already brings salt
• 1/2 cup shredded cheddar cheese: The cheese is optional but I never skip it
• 2 tbsp olive oil: For sautéing the vegetables
• 1/4 cup chicken or vegetable broth: This creates steam in the baking dish helping the peppers cook through

Instructions

Preheat your oven:

Get it to 375°F so it is ready when your filling is done

Prep the peppers:

Slice off the tops and pull out all the white membranes and seeds, then set them aside while you make the filling

Sauté the vegetables:

Heat olive oil in a large skillet over medium heat, add onion, celery, carrot, and garlic, and cook until softened and fragrant

Add the sausage:

Toss in the diced Andouille and let it cook for about 3 minutes so the edges get slightly crispy

Build the flavor:

Stir in the diced tomatoes, Creole seasoning, smoked paprika, thyme, cayenne, salt, and pepper, and let everything cook together for 2 minutes

Combine with rice:

Add the cooked rice to the skillet and mix well, tasting and adjusting the seasoning if needed

Stuff the peppers:

Stand the peppers upright in a baking dish and spoon the rice mixture evenly into each one, pressing down gently to pack it in

Add the broth:

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

Melt the cheese:

Remove the foil, sprinkle cheese on top if you are using it, and bake for another 10 minutes until the peppers are tender and the cheese is bubbly

Rest before serving:

Let them cool for a few minutes so they set up slightly and are easier to serve

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Last summer my neighbor came over just as I was pulling these out of the oven, and she ended up staying for dinner. She told me later that the smell had drifted through the open windows and she had to investigate, and I laughed because that is exactly the kind of food I love to make, the kind that pulls people in and makes them want to stay a while.

Choosing Your Peppers

I have learned that red peppers are the sweetest while green ones have a slight bitterness that cuts through the rich filling. Mix colors for a stunning presentation, or stick with one variety for a consistent flavor profile.

Make Ahead Magic

You can assemble the entire dish up to a day in advance and keep it covered in the refrigerator. Just add a few extra minutes to the baking time since everything will be cold going into the oven.

Serving Suggestions

A simple green salad with a bright vinaigrette balances the richness of the stuffed peppers perfectly. Crusty bread is never a bad idea for soaking up any extra juices from the bottom of the pan.

• A chilled glass of Sauvignon Blanc cuts through the spices beautifully
• Leftovers reheat in the microwave like a dream
• These freeze well for up to three months if wrapped tightly

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There is something deeply satisfying about a stuffed pepper, the way the filling bursts out with every bite, the contrast between tender pepper and hearty rice. These have become a regular rotation in my kitchen, and I hope they find a permanent place in yours too.

Recipe FAQs

→ What type of sausage works best for this dish?

Andouille or smoked sausage complements the Creole spices well, adding a smoky, savory depth to the filling.

→ Can I make this dish vegetarian?

Yes, substitute sausage with kidney or black beans for a vegetarian option, maintaining protein and texture.

→ How do I prevent the peppers from becoming soggy?

Removing seeds and membranes and baking peppers upright helps retain texture while allowing even cooking.

→ Is it necessary to use cheese?

Cheddar cheese is optional but adds a creamy, savory finish when melted on top, enhancing overall flavor.

→ What side dishes pair well with these stuffed peppers?

A simple green salad or crusty bread balances the richness, while a chilled Sauvignon Blanc or light lager complements the spices.