Kielbasa Stuffed Bell Peppers (Printer-Friendly)
Tender peppers stuffed with seasoned beef, kielbasa, rice, and melted cheese—baked until golden and bubbling.
# What You'll Need:
→ Meats
01 - 7 ounces kielbasa sausage, sliced and quartered
02 - 10.5 ounces ground beef
→ Vegetables
03 - 4 large bell peppers, tops cut off and seeds removed
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
→ Rice & Fillings
06 - 1 cup cooked white rice
07 - 4.25 ounces shredded cheddar cheese
08 - 1 can (14 ounces) diced tomatoes, drained
09 - 2 tablespoons chopped fresh parsley
→ Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Toppings
14 - 1.5 ounces extra shredded cheddar cheese
→ For Baking
15 - 1/3 cup beef broth
# How-To Steps:
01 - Preheat oven to 375°F. Grease a baking dish large enough to hold the stuffed peppers upright.
02 - In a large skillet over medium heat, cook the ground beef and kielbasa until browned, approximately 7 minutes. Drain excess fat.
03 - Add onion and garlic to the skillet. Sauté for 3 to 4 minutes until softened and fragrant.
04 - Stir in cooked rice, diced tomatoes, 4.25 ounces cheese, parsley, smoked paprika, oregano, salt, and pepper. Mix thoroughly until evenly combined.
05 - Spoon the cheesy beef-rice filling into each bell pepper, pressing gently to pack the filling completely.
06 - Arrange peppers upright in the prepared baking dish.
07 - Pour beef broth around the base of the peppers.
08 - Cover tightly with aluminum foil and bake for 30 minutes.
09 - Remove foil, sprinkle extra shredded cheese on top of each pepper, and bake uncovered for 15 minutes until cheese is golden and peppers are tender.
10 - Let rest 5 minutes before serving. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- The kielbasa adds so much smoky depth you wont miss the extra salt
- Leftovers reheat beautifully for lunch the next day
02 -
- Dont skip draining the tomatoes or your filling will be too wet
- Cutting a tiny sliver off the bottom of each pepper helps them stand straight
03 -
- Cook your rice the day before so its cold and less sticky
- If peppers wobble, crumple foil into rings to support them in the pan