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Autumn Harvest Stuffed Peppers | Easy Stuffed Peppers Recipe

A stuffed pepper with a Rada Regular Paring.

Make these incredible Autumn Harvest Stuffed Peppers for a fall-inspired meal the whole family will love! Featuring peppers stuffed with an incredible pork and pumpkin mixture, this easy recipe is a wonderful way to enjoy a fall evening.

Autumn Harvest Stuffed Peppers Recipe

Jess poses with stuffed pepper ingredients.

Ingredients you will need:

  • 6-8 yellow bell peppers
  • 1 lb. ground pork sausage
  • 1/4 C. red onion, chopped
  • 1/2 C. cranberries
  • 2 Granny Smith apples, cubed
  • 1 1/2 C. brown rice, cooked
  • 1 C. pumpkin puree
  • 1 T. chicken base
  • Nutmeg
  • Salt and pepper
  • Gouda cheese, shredded or sliced

Start by browning pork in a pan. Add apples and onions once meat begins to brown. Season with salt and pepper.

Jess mixes up apples and beef.

Add brown rice.

Jess adds rice to pot.

Add pumpkin puree and cranberries. Season with nutmeg and combine.

Jess adds raisins to pot.

Slice open and hollow out peppers. Cut them in half or cut an opening at the top.

Jess demonstrates a cut pepper.

Fill peppers with mixture.

Jess uses a Rada Non-Scratch Spoon to fill peppers.

Top mixtures with Gouda cheese. Bake in preheated 375 degree oven for 15 to 20 minutes.

Jess adds cheese to peppers.

Serve and enjoy!

Jess poses with completed dish.

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Easy Autumn Pork Stuffed Bell Pepper Video Recipe

 

Start Video Transcript

Hi there! Jess in the Rada Kitchen, thanks for joining us. It’s fall here in Iowa, so we are going to make some autumn stuffed peppers. We are going to stuff these beautiful yellow peppers with some sausage, pumpkin, apples, and rice, everything that brings about fall. We’re going to start with our vegetables.

Let’s chop our sweet red onion. I’ve got my blossom side here, we’re going to come down and cut that. We’re only going to use about a fourth of this. Coming down the top and through the center. About a fourth of a cup. I have 2 Granny Smith Apples, and with my Regular Paring knife I’m just going to come down. There are a lot of nutrients in the peel so I’m going to keep it on, but you can get rid of it if you like. And into my bowl with my onions.

We’re going to make enough filling to stuff 6 bell peppers. So I’m going to use about half a pound of ground pork sausage. I’m going to let this brown a little bit and then we’ll add the rest of our onion and apples. And into our pan goes our apples and onion. Give it a stir. Just until these are nice and tender. So I’m going to add some salt and pepper. Then I have about a cup of brown rice cooked. I put some veggie base in with our water that we boiled the rice with. To that half a cup of pumpkin puree. And some cranberries. You can use golden raisins, too. Give it a stir.

There are two ways to make peppers at home. I find that these servings are pretty big if you stuff the whole pepper. Leave your pepper open like this and stuff the inside. You can also halve these, which I like because you get a better cheese to filling ratio. Go ahead and scoop the filling out.

The last spice we’re going to add to this is a little bit of nutmeg. It’s going to give the dish a savory element. Give it a good stir and we’re ready to stuff our peppers. I’m going to show you how to stuff the peppers. Go ahead and ladle your filling into the whole pepper. Then I’m going to stick this into my Rada Rectangular Baker. I have the oven preheated to 375 degrees. Next one, just on the half shell.

Now we’ll layer on smoked Gouda cheese, nice, big, thick slices. We are going to stick this in our oven at 375 degrees for about 20 minutes.
So here I have plated up our sweet and savory stuffed peppers. Thanks so much for joining me today! Be sure to check us out at RadaCutlery.com, and be sure to subscribe to our YouTube channel, where you can get more great recipes just like this one.

End of Video Transcript

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Autumn Harvest Stuffed Peppers
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