Kielbasa Stuffed Bell Peppers (Printable Version)
Savory peppers stuffed with kielbasa, beef, rice, and melted cheddar 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
# Directions:
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 Tips:
01 -
- The double meat combo creates incredible depth that keeps everyone coming back for seconds
- These reheat beautifully for lunch the next day, if there are any leftovers
02 -
- Draining the diced tomatoes is crucial unless you want soggy peppers
- Packing the filling too tight can cause peppers to split during baking
03 -
- Cooking your rice the day ahead makes it drier and better at absorbing flavors
- Let the filling cool slightly before stuffing to avoid burning your fingers