Moore's Harvest Stuffed Bell Peppers
Just like Mom used to make. Enjoy as a complete meal or a hearty side dish.
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Ingredients
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
Instructions
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Preheat oven to 425 degrees.
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Cut off the tops of the peppers. Remove seeds and hollow out. Set aside.
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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.
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Cook rice according to package directions.
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Heat olive oil in pan. Add Moore’s Original Marinade, onion, garlic, paprika and sausage. Cook until sausage browned.
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In large bowl, combine sausage mixture, cooked rice, black beans, mushrooms and corn. Let cool.
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Sprinkle a pinch of salt inside each hollowed out bell pepper. Place two to three heaping tablespoons of mixture into each.
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Once stuffed, brush outside of peppers with olive oil and place in three-quart baking dish.
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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!