Creole Stuffed Bell Peppers

Ingredients

Bell peppers

4 large, any color

Ground beef

1 pound

Cooked rice

1 cup

Diced tomatoes

1 can (14.5 ounces), with juices

Onion

1 medium, diced

Garlic

3 cloves, minced

Creole seasoning

2 tablespoons

Shredded cheese

1 cup (such as cheddar or monterey jack)

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers upright in a lightly greased baking dish.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent and fragrant.
4. Add the ground beef to the skillet, cooking until browned and no longer pink, breaking it apart with a spatula. Season with salt and black pepper to taste.
5. Stir in the diced tomatoes (with their juices), cooked rice, and Creole seasoning. Mix well and let the mixture simmer for about 5 minutes to meld the flavors together.
6. Carefully spoon the savory beef mixture into each bell pepper, packing it down gently to maximize the filling. Generously top each filled pepper with shredded cheese.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.
9. Remove from the oven and let cool for a few minutes before serving. Enjoy your Creole Stuffed Bell Peppers!