Recipe: Pork Sausage Stuffed Green Peppers
Have you ever tried wild hog? It is typically leaner than domestic pork and has a slightly sweet, nutty flavor due to the wild hog's diet. You want to cook wild hog meat to 145 degrees for whole muscles and 160 degrees for ground meat, to kill any trichinella parasites that may be present.
The following recipe was provided by Huntress View Team Member Cara Thompson, using meat from one of the wild hogs she harvested while in Florida. If you don't have wild hog, you can substitute another wild game sausage.
4 large bell peppers
1 lb ground pork sausage
2 Tbsp chopped onion
1 cup rice
1 tsp salt
½ tsp garlic powder
2 cans of condensed tomato soup, 10-½ oz cans
1 cup shredded cheese
Preheat oven to 350 degrees.
Cut around the very top of the bell pepper to remove the top and stem. Remove the seeds and membranes, then rinse.
In a deep pan, boil enough water to cover the entire pepper. Once the water is boiling, place the pepper in the boiling water for 3–4 minutes to soften. Carefully remove the peppers from the water and drain.
Cook pork sausage and onion over medium heat until the sausage is in small pieces and browned.
Stir in the rice, salt, garlic, and 1-½ cans of tomato soup. Cook until rice is soft and all ingredients are hot.
Stand the peppers upright in an ungreased 8-inch square glass baking dish and fill with the sausage/rice mixture. Spoon the remaining soup over the top of the peppers and sprinkle with shredded cheese.
Cover the baking pan tightly with foil. Bake 15 minutes. Uncover and bake about 15-20 minutes longer or until peppers are tender.
Let the peppers sit for about 5 minutes and serve.
Follow Cara on Instagram at @cara_wi_huntress.