Kielbasa Stuffed Bell Peppers (Printable Version)

Savory stuffed peppers loaded with kielbasa, beef, rice, and melted cheese.

# 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 Make:

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 and fragrant.
04 - Stir in cooked rice, diced tomatoes, 4.25 oz cheese, parsley, smoked paprika, oregano, salt, and pepper. Mix thoroughly to combine all flavors.
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 to help steam and tenderize during baking.
08 - Cover tightly with foil and bake for 30 minutes to soften the peppers.
09 - Remove foil, sprinkle extra shredded cheese on top of each pepper, and bake uncovered for 15 minutes until cheese is golden and bubbly.
10 - Let rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Tips:

01 -
  • The double meat combo creates layers of savory depth that sing together
  • Everything bakes in one dish while the peppers get meltingly tender
  • The cheese on top forms that irresistible golden crust we all secretly fight over
02 -
  • Drain your diced tomatoes thoroughly or the filling will be too wet
  • Letting the peppers rest 5 minutes before serving makes them easier to handle
  • The broth at the bottom is essential for steaming the peppers tender
03 -
  • Cook a tiny bit of the filling and taste it before stuffing to adjust seasoning
  • If your peppers wobble, slice a tiny bit off the bottom to make them stable
  • Broil for the last 2 minutes if you want extra bubbly brown cheese

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