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A Fabulous Fall Feast

Happy Fall, y’all! Whether you’re sad to see summer go or ready for pumpkins and sweater weather, we can’t deny that fall has arrived. It’s time to gear up for shorter days, chilly temperatures, colorful leaves and cozy meals.  Though pumpkin-flavored lattes are all the rage these days, we’re fans of more traditional fall flavors, like butternut squash, rosemary, apple and peppers. 
Featuring festive ingredients, this fabulous fall feast of butternut squash, stuffed peppers, sautéed mushrooms and smoked chicken will not disappoint. Don’t miss your chance to savor the best tastes of the autumn season.  Check out the recipes below!  
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
  1. Preheat oven to 425 degrees.
  2. Cut off the tops of the peppers. Remove seeds and hollow out. Set aside.
  3. 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.
  4. Cook rice according to package directions.
  5. Heat olive oil in pan. Add Moore’s Original Marinade, onion, garlic, paprika and sausage. Cook until sausage browned. 
  6. In large bowl, combine sausage mixture, cooked rice, black beans, mushrooms and corn. Let cool.
  7. Sprinkle a pinch of salt inside each hollowed out bell pepper. Place two to three heaping tablespoons of mixture into each.
  8. Once stuffed, brush outside of peppers with olive oil and place in three-quart baking dish.
  9. 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!
2 lbs. butternut squash
1 tablespoon butter
2 tablespoons Moore's Original Marinade
2 tablespoons raisins
  1. Cut squash in half, remove seeds, peel, and cut into small pieces.
  2. Cover with water and cook in sauce pan over high heat for 10 minutes or until tender.
  3. Drain well and mash or put through a food processor with butter and Moore's Original Marinade.
  4. Stir in raisins.
3 tbsp. Moore's Original Marinade
¼ tsp black pepper
½ cup water
8 oz. fresh mushrooms
¼ cup fresh diced onion
1 tsp butter
Instructions: Mix ingredients and cook on medium heat for 8 to 10 minutes.
1 whole chicken
1 cup Moore's Teriyaki Marinade
1 cup apple juice
fresh rosemary sprigs
1 sliced lemon
1 tbsp lemon zest
2 tbsp. fresh pepper
2 tbsp. sea salt
2 tbsp. garlic
2 tbsp. paprika
hickory and apple wood chips
  1. Mix spices together in shaker.
  2. Lift skin from chicken back and breast. Pour some of Moore's Teriyaki Marinade under skin. Pour remaining marinade in cavity of chicken.
  3. Shake spices under skin and in the cavity—enough for a good dusting.
  4. Repeat on surface of skin. Place chicken in plastic bag or container for 2 hours and refrigerate.
  5. After 2 hours place rosemary sprigs under skin and inside cavity.
  6. Set up grill or smoker for indirect grilling. Soak apple and hickory wood chips for 1 hour.
  7. After coals are hot, put wood chips on coals. Place chicken away from coals, turning every hour when adding coals and wood chips.
  8. Baste chicken with apple juice. Depending on temperature, chicken should be done in 3 hours.