SAVE $1.00 NOW

Moore's Harvest Stuffed Bell Peppers

Just like Mom used to make.  Enjoy as a complete meal or a hearty side dish.
Find the product


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!