Creole Stuffed Peppers Rice

The kitchen filled with the most incredible aroma when I first stuffed peppers like this. My cousin from New Orleans was visiting, and she casually dropped into conversation that I'd been making stuffed peppers all wrong. She watched me chop vegetables with that skeptical eyebrow raised, then took over the skillet to show me what Creole seasoning could actually do.

I remember serving these at a summer dinner party, slightly nervous because I'd doubled the cayenne by accident. Everyone reached for water at first, then went back for seconds and thirds. Now it's become a request whenever friends come over, and I've learned to keep the heat in check unless someone specifically asks for the sweat-inducing version.

Ingredients

• 4 large bell peppers: Red and yellow peppers bring natural sweetness that balances the spicy filling, but green works if that is what you have on hand
• 1 medium onion, finely chopped: The foundation of any good Creole base, so take your time getting the dice even
• 2 celery stalks, finely chopped: Do not skip this, it provides that essential aromatic backbone
• 1 small carrot, grated: Adds subtle sweetness and helps bind everything together
• 2 cloves garlic, minced: Fresh is absolutely worth it here
• 1 can (14.5 oz / 400 g) diced tomatoes, drained: Draining prevents the filling from becoming soggy while baking
• 200 g (7 oz) Andouille or smoked sausage, diced: The smoked flavor is non negotiable for authentic Creole taste
• 1 cup (180 g) cooked long-grain white rice: Day old rice actually works best here, as it is less sticky
• 1 tsp Creole seasoning: This is where the magic happens, do not be shy with it
• 1/2 tsp smoked paprika: Adds another layer of smoky depth
• 1/2 tsp dried thyme: Earthy and essential to the flavor profile
• 1/4 tsp cayenne pepper: Adjust based on your heat tolerance
• Salt and black pepper, to taste: Remember the sausage and Creole seasoning are already salty
• 1/2 cup (50 g) shredded cheddar cheese: Optional, but creates this beautiful golden crust on top
• 2 tbsp olive oil: For building your flavor base
• 1/4 cup (60 ml) chicken or vegetable broth: Creates steam in the baking dish to help tenderize the peppers

Instructions

Preheat your oven:

Get it to 375°F (190°C) so you are ready to go as soon as the filling is done

Prep the peppers:

Slice off the tops and pull out all those white membranes and seeds, trying to keep the peppers intact

Build your base:

Heat that olive oil in a large skillet over medium heat, then add onion, celery, carrot, and garlic, letting them soften until fragrant, about 5 minutes

Add the sausage:

Toss in the diced Andouille and cook for another 3 minutes, letting those smoky flavors release into the vegetables

Season it up:

Stir in those diced tomatoes and all your spices, letting everything cook together for 2 minutes to really meld the flavors

Bring it together with rice:

Add the cooked rice to the skillet and mix it thoroughly, tasting and adjusting seasonings as needed

Stuff the peppers:

Stand your peppers upright in a baking dish and spoon that gorgeous filling evenly into each one, really packing it in

Create some steam:

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

Finish with cheese:

Remove the foil, sprinkle cheese on top if you are using it, and bake another 10 minutes until everything is bubbling and those peppers are perfectly tender

Let them rest:

Give them a few minutes to cool slightly before serving, which makes them easier to handle

Save

These became a regular rotation in our house after that first successful dinner party. My husband started requesting them whenever the weather turned cooler, and I have found they are just as comforting on a rainy Tuesday as they are impressive for guests.

Making It Vegetarian

I have made these with kidney beans and black beans in place of the sausage, and they are still incredibly satisfying. You might want to add a little extra smoked paprika to compensate for the missing Andouille flavor.

Cheese Options

While cheddar is classic, pepper jack brings another layer of heat that works beautifully here. Just be mindful that it is already seasoned, so you might not need as much additional salt.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness, and crusty bread is perfect for soaking up any escaped filling. I have also served these alongside cornbread for a full Southern experience.

• A chilled Sauvignon Blanc balances the spice perfectly
• Light lager works well if you prefer beer
• Keep extra hot sauce on the table for the brave souls

Save

There is something so satisfying about a stuffed pepper fresh from the oven, all that flavor tucked inside a tender edible vessel. Hope these become a regular in your kitchen too.

Recipe FAQs

→ What type of rice is best for the filling?

Long-grain white rice works best as it holds its texture well and absorbs the Creole seasonings evenly.

→ Can I substitute sausage with a vegetarian alternative?

Yes, kidney or black beans can replace sausage for a plant-based twist while maintaining hearty texture.

→ How do I prevent peppers from becoming too soft during baking?

Baking covered for most of the time retains moisture without over-softening; finishing uncovered melts cheese and firms peppers.

→ What spices contribute to the Creole flavor?

Creole seasoning, smoked paprika, thyme, and a touch of cayenne provide the distinctive aromatic and spicy profile.

→ Can I prepare this dish in advance?

Yes, assemble the stuffed peppers ahead of time, refrigerate, then bake when ready to serve for convenience.