JesseEatzA nutrient-dense, high-protein take on a Creole classic, featuring lean ground beef and aromatic rice stuffed into vibrant bell peppers.
Preheat your oven to 375°F (190°C). Prepare a baking dish by adding about 1/4 inch of water to the bottom.
Stuff each bell pepper generously with the beef and rice mixture. Place them upright in the prepared baking dish.
Spoon the remaining tomato sauce over the tops of the stuffed peppers. Cover the dish tightly with foil.
In a large skillet over medium-high heat, add olive oil and brown the lean ground beef until cooked through. Drain any excess fat.
Add the diced onion, celery, and garlic to the skillet. Sauté until the vegetables are softened and fragrant.
Stir in the cooked rice, diced tomatoes (with juice), half of the tomato sauce, creole seasoning, and thyme. Simmer for a few minutes to let flavors meld.
Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the peppers are tender and the tops are slightly caramelized.
Let the peppers rest for 5 minutes before serving to allow the filling to set.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.