Stuffed Peppers may look fancy but it’s an easy way to serve vegetables to your family! Fresh bell peppers stuffed with a zesty ground beef, moose sausage, rice, and tomato sauce filling. Top it all with some sharp cheddar cheese and bake until bubbly.
Serve these as a main dish accompanied with a fresh salad and some homemade buns (for soaking up any drippings). These Moose Stuffed Bell Peppers are a breeze to make and everyone loves them!
MEAT: We fill our peppers with moose sausage and beef but you can substitute this with Italian sausage and ground turkey.
RICE: I prefer the taste of long-grain white rice but for a healthier option try it with Cauliflower Rice.
SAUCE: Use your favourite spaghetti sauce. Add in some farm-fresh herbs and onions. If you like a little heat, add some of our spicy peppers finely minced.
While the picture shows green peppers, any colour bell pepper will work just as well. The different colours of peppers do have different flavours so pick the ones your family will love the most.
The recipe couldn’t be simpler all you have to do is brown your ground beef and moose sausage, onion, and garlic (per the recipe below). Add your favourite spaghetti sauce, wild or white rice and seasonings and cook until rice is tender.
While the meat filling is browning, prepare your peppers by simmering them for 5 mins or prebaking them for 15 mins to soften them up a little. They don’t have to be precooked, but they do stay very crispy if you don’t pre-cook them a little. I think the texture and overall flavours are better if you pre-cook them a bit.
Fill peppers with spaghetti sauce, moose sausage, meat and rice mixture. Top with your favourite cheddar and bake until bubbly!
When I make this recipe I usually cut the top off my peppers but you can also cut them top to bottom to make party-size portions.
Great Side dishes to go with Moose sausage stuffed peppers
Easy Italian Salad
Homemade French Bread
Cheesy Garlic Breadsticks
Moose Sausage Stuffed Peppers Recipe
|PREP TIME||30 minutes|
|COOK TIME||45 minutes|
- 6 Farm fresh bell peppers
- ½ pound lean ground beef
- ½ pound moose sausage
- 1 Farm fresh small onion diced
- 2 Farm fresh cloves of garlic minced
- Farm fresh tomatoes 14 ½ ounces chopped
- ½ cup white rice uncooked
- 1 ¼ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- 2 ½ cups your favorite spaghetti sauce divided
- ½ cup cheddar cheese shredded
Preheat oven to 350°F.
Cut the tops off or the side out of the peppers (reserve the tops), remove seeds and discard. Finely chop the tops that you cut out to add to the filling.
To soften your peppers a little boil them for 5 mins and then drain.
In a large frying pan, brown your ground beef, moose sausage, onion & garlic using medium-high heat and drain any excess fat.
Stir in the diced tomatoes with the juice of a couple of other tomatoes, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
Bring all your ingredients to a simmer, reduce the heat and cover. Cook for approximately 15-20 minutes remove from heat once your rice is tender. You can add more water during cooking if it’s needed. Stir in ½ cup spaghetti sauce.
Spread 1 ½ cups of spaghetti sauce in the bottom of a 9×13 pan. Fill each pepper with the meat/rice mixture. Spread the remaining spaghetti sauce over top of the open peppers.
Cover with aluminum foil and bake in the oven for 35 minutes. Remove foil, baste peppers with the sauce at the bottom of the dish. Top with your favourite cheese and bake for another 10 minutes or until the peppers are soft and the cheese is sufficiently melted.