Stuffed Peppers Recipe with Maker's Meadow Grassfed Beef Sausage
September 21, 2022
Stuffed Peppers Recipe with Maker's Meadow Grassfed Beef Sausage
Recipe and stuffed peppers picture courtesy of VivaVeltoro.com
Ingredients
- 1 pound 100% Maker's Meadow Grassfed Beef Sausage
- 1 to 2 cups cooked rice
- 6 to 8 bell peppers
- 2 yellow squash, chopped
- 3 cloves garlic, minced
- 1 sweet onion, chopped
- ½ to 1 cup frozen peas
- 2+ cups of rice total
- 1 can of tomato soup
- 1 can of diced tomatoes 14-15 oz. (regular or fire-roasted)
- 1 cup marinara sauce or use more diced tomatoes
- 2 tbsp Olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt & pepper to taste
- 1 cup cheddar cheese, optional
Instructions
- Cook rice or use leftover rice. Set aside.
- Slice off tops of peppers. Seed and reserve tops (pull out green stem).
- Chop pepper tops and squash; set aside. Dice onions and mince garlic.
- After veggies are prepped, boil peppers in stockpot for about 5 minutes or while browning meat.
- In a skillet with olive oil, brown beef sausage with onion and garlic. Season with thyme, rosemary, salt & pepper.
- Remove peppers from boiling water and place peppers in baking dish. Use tongs - just be careful not to rip peppers or splash yourself with hot water when draining them.
- Once meat is browned and onions softened, add chopped pepper tops, squash and zucchini. Cook for 4 or 5 minutes.
- Pour mixture and cooked rice into large bowl. Stir in peas, diced tomatoes, and tomato sauce.
- With peppers in baking dish, stuff meat and rice mixture into each pepper. Overstuff really. Pour remaining filling into bottom of dish.
- Thin out the tomato soup with a little water, then pour soup over tops of the peppers.
- Cover and bake peppers at 350 degrees for 30 minutes Optional: Remove cover and top stuffed peppers with cheddar cheese and cook another few minutes until the cheese has melted.
- Spoon that extra filling onto a plate with each pepper and enjoy!