Kielbasa Stuffed Bell Peppers Cheesy Beef Rice (Printable Format)

Savory bell peppers stuffed with kielbasa, beef, rice, and melted cheese for a hearty baked main dish.

# What You Need:

→ Meats

01 - 7 ounces kielbasa sausage, sliced and quartered
02 - 10.5 ounces 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 ounces shredded cheddar cheese
08 - 1 can (14 ounces) diced tomatoes, drained
09 - 2 tablespoons chopped fresh parsley

→ Seasonings

10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Toppings

14 - 1.5 ounces extra shredded cheddar cheese

→ For Baking

15 - 1/3 cup beef broth

# How-To 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 ounces 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 Suggestions:

01 -
  • The combination of kielbasa and ground beef creates layers of smoky savory depth that ordinary stuffed peppers just cant match
  • Everything cooks in one pan before baking, making weeknight prep feel almost effortless
  • The cheese on top gets golden and bubbly while the peppers turn perfectly tender creating that ideal comfort food contrast
02 -
  • Drain the diced tomatoes thoroughly or your filling will be too wet and the peppers might collapse
  • The broth should barely reach halfway up the peppers, any more and theyll get mushy instead of tender
03 -
  • Cook a tiny bit of the filling and taste it before stuffing the peppers so you can adjust the seasonings
  • If your peppers wobble in the baking dish, carefully slice a tiny sliver off the bottom to make them sit flat

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