Kielbasa Stuffed Bell Peppers (Printable)

Savory peppers stuffed with kielbasa, beef, rice, and melted cheese, baked until tender and golden.

# 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the stuffed peppers upright.
02 - Heat a large skillet over medium heat. Add ground beef and kielbasa, cooking for approximately 7 minutes until browned. Drain excess fat from the skillet.
03 - Add diced onion and minced garlic to the meat mixture. Sauté for 3 to 4 minutes until onion becomes soft and translucent.
04 - Stir in cooked rice, drained diced tomatoes, 4.25 oz cheddar cheese, parsley, smoked paprika, oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
05 - Spoon the cheesy beef and rice filling into each hollowed bell pepper, pressing gently to pack the filling securely.
06 - Place stuffed peppers upright in the prepared baking dish, ensuring they stand stable.
07 - Pour beef broth around the base of the peppers to create steam and keep peppers moist during baking.
08 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes until peppers begin to soften.
09 - Remove foil and sprinkle remaining cheddar cheese over each pepper. Return to oven uncovered for 15 minutes until cheese is golden and bubbly and peppers are tender.
10 - Allow stuffed peppers to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The smoky kielbasa adds depth you just cant get from ground beef alone
  • Everything cooks in one pan before baking, making cleanup surprisingly manageable
  • These reheat beautifully for lunch the next day, if they last that long
02 -
  • Dont skip draining the diced tomatoes, I learned this the hard way when my first batch turned into soup
  • The peppers should be tender enough to pierce easily with a fork, if they're still firm give them another 5 to 10 minutes covered
03 -
  • If your peppers wobble in the pan, trim a tiny slice off the bottom to create a flat base without cutting into the cavity
  • Let the filling cool slightly before stuffing, hot filling can start cooking the pepper from the inside too early

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