Moore’s Harvest Stuffed Bell Peppers for a Festive Fall Feast
As the air continues to chill and the leaves continue to fall, we’re reminded of all the things that we get to enjoy this time of year. From tailgating with our favorite game day foods to roast turkey sandwiches for countless meals after Thanksgiving, it’s one of our favorite seasons.
But even after Thanksgiving has passed and the leftovers are all gone, harvest stuffed bell peppers make for a festive fall dish and comfort food that’s guaranteed to hit the spot. It’s a delicious recipe that’s light, yet filling, and something the whole family is sure to love!
Moore’s Harvest Stuffed Bell Peppers
6-8 bell peppers of assorted colors (green, red, orange, yellow)
2 cups wild rice
2 tbsp. olive oil
1 lb. ground sausage
2 tbsp. Moore’s Original Marinade
1 small white onion, chopped
1 can black beans, drained and rinsed
1 can sweet corn, drained
4 mushrooms, chopped
1 tbsp. garlic
1 tsp. paprika
1 cup Mozzarella cheese
Salt and pepper, to taste
Preheat oven to 425 degrees.
Cut off the tops of the peppers. Remove seeds and hollow out. Set aside.
Bring a large pot of water to a boil and boil peppers for 3-5 minutes. Carefully remove and invert to drain on paper towels.
Cook rice according to package directions.
Heat olive oil in pan. Add Moore’s Original Marinade, onion, garlic, paprika and sausage. Cook until sausage browned.
In large bowl, combine sausage mixture, cooked rice, black beans, mushrooms and corn. Let cool.
Sprinkle a pinch of salt inside each hollowed out bell pepper. Place two to three heaping tablespoons of mixture into each.
Once stuffed, brush outside of peppers with olive oil and place in three-quart baking dish.
Bake in oven for 30-40 minutes. Take out of oven, sprinkle the top of each pepper with mozzarella cheese and bake five more minutes. Enjoy!