Description
Warm up with these Kielbasa Stuffed Bell Peppers filled with a cheesy beef rice mixture. This comforting dish is perfect for a cozy family dinner.
Ingredients
Scale
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound kielbasa sausage, sliced into bite-sized pieces
- 1 cup corn (frozen or canned, drained)
- 1 cup diced tomatoes (canned, with juices)
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional, for topping)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your stuffed peppers cook evenly and the cheese melts beautifully.
- Prepare the bell peppers by slicing off the tops and removing the seeds. Set the tops aside for later use.
- Cook the rice in a medium saucepan by combining 1 cup of uncooked rice and 2 cups of chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and the liquid is absorbed.
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the sliced kielbasa and cook for about 5-7 minutes, until it’s browned and slightly crispy.
- Incorporate corn and diced tomatoes into the skillet, along with smoked paprika, Italian seasoning, salt, and pepper. Cook for another 3-4 minutes until heated through.
- Combine the cooked rice with the kielbasa mixture in the skillet. Stir in the shredded cheddar cheese until melted and everything is well combined.
- Stuff each bell pepper generously with the cheesy rice filling. Place the stuffed peppers upright in a baking dish.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
- Let the peppers cool for a few minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Always taste your filling before stuffing the peppers. Adjust the seasoning to your preference. For an even creamier filling, consider adding an extra half-cup of cheese or a dollop of cream cheese.