Best 2 Stuffed Bell Peppers With Kielbasa Rice Recipes

# Stuffed Bell Peppers with Kielbasa and Rice: A Hearty and Flavorful Dish

Are you looking for a satisfying and delicious meal that's perfect for a weeknight dinner or a special occasion? Look no further than stuffed bell peppers with kielbasa and rice. This hearty and flavorful dish combines the savory flavors of kielbasa, tender rice, aromatic vegetables, and tangy sauce, all wrapped in colorful bell peppers. With its vibrant colors and irresistible aromas, this dish is sure to tantalize your taste buds and leave you craving for more. The recipe is surprisingly easy to follow, making it a great option for home cooks of all skill levels. In this article, we'll guide you through the steps of making this delightful dish, along with providing variations and serving suggestions to make it your own. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to savor the flavors of stuffed bell peppers with kielbasa and rice.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST STUFFED PEPPERS

The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
Arrange a rack in the center of the oven and preheat to 450 degrees F.
Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STUFFED BELL PEPPERS WITH KIELBASA RICE

Stuffed Bell Peppers With Kielbasa Rice image

Make and share this Stuffed Bell Peppers With Kielbasa Rice recipe from Food.com.

Provided by KelBel

Categories Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup rice
2 cups water
1 teaspoon cajun seasoning
3 large bell peppers
1 tablespoon olive oil
1 cup onion, chopped
1 garlic clove, minced
8 ounces turkey kielbasa, diced
2 (14 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed

Steps:

Cook 1 cup raw rice in 2 cups water and Cajun spice for 20 minutes on stovetop.
While rice is cooking, cut peppers in half lengthwise, remove seeds. Place in microwave safe dish with 1/2 cup water and steam 4-6 minutes.
Heat oil on medium high heat in 12 inch skillet. Add onion and garlic. Cook 2-3 minutes. Add sausage, tomatoes and kidney beans. Reduce heat and simmer for 5 minutes.
When rice is finished, add to skillet and combine.
Remove peppers from microwave. Place on plate and fill with rice mixture. Spoon additional rice mixture around the peppers and serve.

Tips:

To save time, use pre-cooked rice or leftover rice.
If you don't have kielbasa, you can substitute ground beef, turkey, or pork.
Feel free to add other vegetables to the filling, such as diced carrots, celery, or zucchini.
For a vegetarian version, omit the kielbasa and add more vegetables or beans to the filling.
If you like a little heat, add a pinch of cayenne pepper or red pepper flakes to the filling.
To make the peppers easier to stuff, cut them in half lengthwise and remove the seeds and ribs.
Bake the peppers in a covered dish to help them steam and cook evenly.

Conclusion:

Stuffed bell peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are relatively easy to make and can be customized to your liking. With a little creativity, you can create a variety of different fillings that will please everyone at the table.