Kielbasa Stuffed Bell Peppers Cheesy Beef Rice (Printable)

Tender bell peppers stuffed with savory beef, kielbasa, rice, and melted cheese—baked to golden perfection.

# 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

# Steps:

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 savory flavor you cannot get from ground meat alone
  • Cheese melted throughout the filling means every single bite is perfectly gooey
  • These reheat beautifully for lunch the next day if they last that long
02 -
  • Drain the diced tomatoes thoroughly or your filling will be too wet
  • Cutting a tiny slice off the bottom of each pepper helps them stand straight
  • The broth should not touch the filling only create steam at the base
03 -
  • Save the pepper tops to chop and mix into the filling for less waste
  • If peppers wobble crumple small foil balls around the base to stabilize

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