These kielbasa stuffed bell peppers are smoky, cheesy, hearty, and absolutely satisfying. Think comfort food without the fuss. It’s all made in one pan and stuffed into sweet roasted peppers for a simple, flavorful dinner you’ll want on repeat.
💛 Why I Love This Recipe
This is one of those recipes I make when I want something cozy but not boring. Kielbasa brings all the flavor (no extra seasoning needed), and the bell peppers get soft and sweet in the oven. It’s easy, flexible, and great for making ahead.
Why I keep coming back to it:
- 🧄 Super flavorful from the smoky kielbasa
- 🌶️ Sweet bell peppers balance the richness
- 🧀 Melted cheese on top makes it feel extra comforting
- 🥄 Perfect for leftovers
- 🍽️ Feels special but takes under an hour
⏱️ Time & Servings
- Servings: 4 halves (2 full peppers)
- Total Time: 40 minutes (15 min prep, 25 min bake)
📊 Macros (Per Stuffed Half Pepper)
- Calories: 310
- Protein: 14g
- Fat: 22g
- Carbs: 14g
- Fiber: 3g
- Sugar: 6g
🔬 Why This Recipe Works (Quick Science)
- Kielbasa is already cooked and seasoned, so it brings major flavor without extra effort.
- Baking softens the bell peppers and concentrates their natural sugars, balancing the savory filling.
- Melty cheese binds everything together and gives you that gooey, golden finish.
- The stuffing gets crispy edges if baked uncovered, which adds great texture.
🧂 What You’ll Need
- 2 large bell peppers (red or yellow), halved and seeded
- 7 oz kielbasa, diced
- ½ cup cooked rice (white or brown)
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- ½ cup shredded cheese (cheddar or mozzarella)
- 1 tbsp olive oil
- Salt & pepper, to taste
- Optional: chopped fresh parsley, for garnish
🥘 How to Make Kielbasa Stuffed Bell Peppers
1. Prep the Peppers
Slice the bell peppers in half lengthwise and scoop out the seeds. Set aside.
2. Sauté the Filling
In a skillet, heat olive oil. Add chopped onion and garlic. Sauté 2–3 minutes until softened. Add diced kielbasa and cook another 3–4 minutes until browned.
3. Mix with Rice
Remove skillet from heat and stir in cooked rice. Season with a little salt and pepper.
4. Stuff the Peppers
Spoon the filling evenly into each pepper half and place them in a baking dish.
5. Top with Cheese
Sprinkle shredded cheese on top of each stuffed pepper.
6. Bake
Bake at 375°F (190°C) for 20–25 minutes, until the peppers are tender and the cheese is golden and bubbling.
7. Garnish and Serve
Sprinkle with fresh parsley and serve hot.
🧠 Meal Plan Ideas
- Make ahead and reheat for easy lunches
- Chop up leftovers and stuff into tortillas
- Serve over greens for a warm salad-style dinner
- Add a fried egg on top for a brunch-y twist
⚠️ Common Mistakes
- Undercooking the peppers: They need at least 20 minutes to get soft and sweet
- Overstuffing: Press gently into each pepper to avoid spillage
- Skipping pre-cooked rice: Raw rice won’t cook properly inside the peppers
- Using too much cheese (yep, it’s possible): A little goes a long way for melt and flavor
🍽️ What to Serve With
- A crisp green salad with lemon vinaigrette
- Garlic bread or crusty baguette
- Roasted broccoli or green beans
- Pickles or a tangy cucumber salad on the side
❓ FAQ
Can I use another sausage?
Yes! Chorizo, Italian sausage, or even chicken sausage all work well.
Is this spicy?
Not unless your kielbasa is. You can add red pepper flakes for heat.
Can I make it low-carb?
Skip the rice and add more veggies to the filling.
Can I freeze them?
Yes—just cool completely, then freeze in an airtight container. Reheat in the oven at 350°F.
Can I make it vegetarian?
Sure! Use a plant-based sausage or skip meat entirely and add beans or mushrooms.
✨ Let’s Wrap It Up
These Kielbasa Stuffed Bell Peppers are smoky, cheesy, and totally satisfying. Whether you’re meal prepping or serving them fresh out of the oven, they’re the kind of dinner that always hits the spot. Try it out and let me know how it turned out for you!