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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
  • 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


  1. Cook rice or use leftover rice. Set aside.
  2. Slice off tops of peppers. Seed and reserve tops (pull out green stem).
  3. Chop pepper tops and squash; set aside. Dice onions and mince garlic.
  4. After veggies are prepped, boil peppers in stockpot for about 5 minutes or while browning meat.
  5. In a skillet with olive oil, brown beef sausage with onion and garlic. Season with thyme, rosemary, salt & pepper.
  6. 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.
  7. Once meat is browned and onions softened, add chopped pepper tops, squash and zucchini. Cook for 4 or 5 minutes.
  8. Pour mixture and cooked rice into large bowl. Stir in peas, diced tomatoes, and tomato sauce.
  9. With peppers in baking dish, stuff meat and rice mixture into each pepper. Overstuff really. Pour remaining filling into bottom of dish.
  10. Thin out the tomato soup with a little water, then pour soup over tops of the peppers.
  11. 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.
  12. Spoon that extra filling onto a plate with each pepper and enjoy!


Mary Filbrun

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