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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
  • 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

(Prepare Your Rice)

  1. Cut the tops off of your peppers. Seed them and reserve the tops (pull out green stem).
  2. Chop up the tops of the peppers and the squash and set aside. Dice your onions and mince your garlic.
  3. After your veggies are prepped, boil your peppers in a stockpot for about 5 minutes.
  4. In a skillet with olive oil, brown your beef sausage with onion and garlic. Season with thyme, rosemary, salt & pepper.
  5. Your peppers are likely done. Remove them from the boiling water and place them in a baking dish. Use tongs - just be careful not to rip your peppers or splash yourself with hot water when you are draining them.
  6. Once your meat is browned and your onions are softened, add in the chopped pepper tops, squash and zucchini. Cook for 4 or 5 minutes.
  7. Pour the mixture into a large bow along with your prepared rice. Add in the peas, diced tomatoes, and tomato sauce and stir.
  8. Grab your casserole dish full of peppers.
  9. Stuff the meat and rice mixture into each pepper. Overstuff really. If you've still got extra filling, just pour it in the casserole dish.
  10. Thin out the tomato soup with a little water, then pour that over the tops of the peppers.
  11. Cover and bake them at 350 degrees for 30 minutes Optional: Remove the cover and top them with cheddar cheese and cook another few minutes until the cheese has melted.
  12. Spoon that extra filling onto a plate with each pepper and enjoy!


Mary Filbrun

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