Kielbasa Stuffed Bell Peppers (Printer-friendly)

Tender bell peppers stuffed with savory kielbasa, seasoned beef, rice, and melted cheddar, baked until golden and bubbling.

# 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 - In a large skillet over medium heat, cook the ground beef and kielbasa until browned, approximately 7 minutes. Drain any excess fat.
03 - Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until softened and fragrant.
04 - Stir in the cooked rice, drained diced tomatoes, 4.25 oz shredded cheddar cheese, parsley, smoked paprika, oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
05 - Spoon the cheesy beef-rice filling into each prepared bell pepper, pressing gently to pack the filling securely.
06 - Place the stuffed peppers upright in the prepared baking dish, ensuring they stand steady.
07 - Pour the beef broth around the base of the peppers, adding moisture to the dish.
08 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to steam the peppers.
09 - Remove the foil and sprinkle the remaining 1.5 oz shredded cheddar cheese over each pepper. Return to the oven and bake uncovered for 15 minutes, until the cheese is golden and bubbly and peppers are tender.
10 - Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The combination of smoky kielbasa and seasoned beef creates layers of flavor you cannot get from ground meat alone
  • Everything cooks in one pan before baking, meaning less cleanup and more mingling of flavors
  • The peppers become tender and sweet while the filling gets incredibly creamy and satisfying
02 -
  • Overcooking the peppers makes them collapse, so check tenderness at the 30 minute mark
  • The broth amount may vary depending on your dish size, so add more if it evaporates too quickly
  • Letting the rest happen before serving prevents all that cheesy filling from spilling out immediately
03 -
  • Use a spoon to gently scrape the white ribs inside the peppers so they cook evenly
  • If your peppers wobble, trim a tiny slice off the bottom to create a flat base

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