Kielbasa Stuffed Bell Peppers (Printer-friendly)
Savory bell peppers filled with kielbasa, beef, rice, and melted cheese. A hearty, comforting baked main dish.
# What You’ll Need:
→ Meats
01 - 7 oz kielbasa sausage, sliced and quartered
02 - 10.5 oz 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 oz shredded cheddar cheese
08 - 1 can (14 oz) diced tomatoes, drained
09 - 2 tbsp chopped fresh parsley
→ Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Toppings
14 - 1.5 oz extra shredded cheddar cheese
→ For Baking
15 - 1/3 cup beef broth
# How-To Guide:
01 - Preheat oven to 375°F. Grease a baking dish large enough to fit the stuffed peppers upright.
02 - In a large skillet over medium heat, cook the ground beef and kielbasa until browned, about 7 minutes. Drain excess fat.
03 - Add onion and garlic to the skillet. Sauté for 3-4 minutes until soft.
04 - Stir in cooked rice, diced tomatoes, 4.25 oz cheese, parsley, smoked paprika, oregano, salt, and pepper. Mix well to combine.
05 - Spoon the cheesy beef-rice filling into each bell pepper, pressing gently to stuff.
06 - Arrange peppers upright in the prepared baking dish.
07 - Pour beef broth around the base of the peppers.
08 - Cover tightly with 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 extra parsley if desired.
# Expert Advice:
01 -
- The combination of kielbasa and beef creates layers of smoky richness that feels indulgent but comes together easily on a weeknight.
- Cheese melted throughout the filling and bubbled on top means every bite is comfort food perfection.
02 -
- Dumping the diced tomatoes without draining them will make your filling soggy, so really press that liquid out or your peppers will collapse.
- Lean beef works but 15-20% fat creates better flavor and texture, plus you drain the excess anyway.
03 -
- If your peppers wobble in the dish, trim a tiny sliver off the bottom to make them sit flat without creating a hole.
- Stir a tablespoon of the beef broth into the filling before stuffing to keep it extra moist during baking.