Creole Stuffed Peppers Rice (Printable)

Bell peppers filled with a zesty Creole rice and sausage blend, baked until bursting with flavor.

# What You Need:

→ Vegetables

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→ Meats

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→ Rice & Legumes

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→ Spices & Seasonings

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→ Dairy (Optional)

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→ Oils & Liquids

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# How to Make It:

01 - Preheat the oven to 375°F (190°C).
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:

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  • The Andouille sausage brings a smoky depth that makes every bite feel like New Orleans found its way into your kitchen
  • These peppers reheat beautifully for lunch the next day, if they even last that long
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  • Do not skip draining the diced tomatoes or your filling will be too wet and the peppers will collapse
  • The broth in the bottom of the pan is not optional, it creates steam that helps cook the peppers through
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  • If the peppers wobble in the baking dish, slice a tiny sliver off the bottom to create a flat base without cutting into the cavity
  • Use a small spoon or your fingers to really pack the filling in so each pepper is generously stuffed

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