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Today we are featuring another recipe from Kelly Harrington- Suzie’s friend who’s a dietician and personal trainer! Why do we love Kelly so much? Check this out: not only does she provide us the nutritional information on each of her recipes, but she also makes the ULTIMATE Saucy Mama sauce…by mixing together different Saucy Mama products! We’ve tried a few basic combinations with our products before, but this one is definitely out-of-the-box. What a super star we have on our hands :) Thanks for the recipe, Kelly!

Saucy Stuffed Bell Pepper


5 bell peppers (green, red, or yellow)
1 lb. elk or deer burger
2 cups of cooked brown rice
1 c. finely chopped carrots
½ c. finely chopped bell pepper (green, red, or yellow)
1 cup chopped stewed tomatoes with the tomato’s juice
2 Tablespoons dehydrated onion
1 teaspoon garlic powder or 1 minced garlic clove
1 teaspoon black pepper

Saucy Mama’s Sauce


2 Tablespoons Worcestershire Sauce
3 teaspoons Saucy Mama’s Creamy Horseradish
1 Tablespoon Saucy Mama’s Chipotle Mustard
2 Tablespoons Saucy Mama’s Santa Fe Creamy Chipotle

Nutrition Information per Stuffed Bell Pepper (makes 5 total):
294 calories, 26g protein, 33g carbohydrate, 4g fiber, 6g fat, 96% DRI Vitamin A, 123% DRI Vitamin C, 23% DRI Iron


Preheat oven to 350°F.

Remove the stem and seeds from the five bell peppers.  Cut the opening of the bell peppers as large as possible.  In a large pot of boiling water, parboil the peppers until just tender, approximately 2 minutes.  Remove the bell peppers from the water with a slotted spoon or tongs and set on a paper towel to dry.

Heat a large skillet to medium heat.  Add the chopped carrots and bell pepper, stirring, about 1-2 minutes.  Add raw elk/deer burger, dehydrated onion, garlic powder, black pepper, and stewed tomatoes and juice.  Cook until meat is browned, stirring with a heavy wooden spoon to break up the lumps.  Add the brown rice.  Add Saucy Mama’s Sauce.  Stir thoroughly.  Remove from heat and scoop the mixture into each parboiled bell pepper. 

Place the stuffed bell peppers upright into a baking dish.  Pour enough water into the baking dish to just cover the bottom, about 1/8” deep.  Bake until the peppers are very tender and the filling is heated through, approximately 25 to 30 minutes.

Barhyte Specialty Foods is excited to introduce “Suzie’s Mustard” – a deliciously local and sustainable line of classic family-friendly mustards. Made using renewable wind power in Pendleton, Oregon, our new line is thought of as Suzie’s “essentials”…the traditional family’s favorite mustards. In addition, our mustard seed is sourced locally; in fact, it’s grown and harvested less than 20 miles from our production facility (read more about this in another post).

Suzie’s Mustards will be available beginning in mid-October on and in select retail locations. In the meantime, check out this video of the 2011 brown mustard seed harvest at Jones and Jones Ranch — this seed will soon become your favorite mustards here at Barhyte Specialty Foods!

Kelly and Scott Harrington

Hi everyone, Suzie here. I want to introduce everyone to Kelly Harrington, who is the daughter of a good friend.  Kelly is fabulous; she is a personal trainer and registered dietician, not to mention she is just a lot of fun!   She and her husband, Scott, live in Bend and are expecting their first child in October.  My friend, Coleen, will also be getting her first grandchild.  She is going to have so much fun!

I put together a box of my Saucy Mama mustards and sauces and sent it off to Bend, so Kelly and Scott could get to cooking. We will be sharing Kelly’s recipes here on our blog as we get them (and I’m sure she’ll be busy once that baby comes along :) ) ; and we love that she provides the nutrition information for her recipes. I already have their first recipe.  It looks so good!  I can’t wait to make it.

Spicy Black Bean Burger topped with a Mango Salsa


1/4 cup dry rolled oats
1/4 cup sliced almonds
1 (15-ounce) can black beans, rinsed and drained (about 1.5 cups)
2 carrots, peeled and grated
1 medium sized jalapeño, seeded and minced
2 Tablespoons diced white onion
3 ½ Tablespoons Saucy Mama’s Cracked Pepper Marinade


Preheat oven to 375°F.
In a food processor, pulse raw oats and almonds until finely chopped.  In a medium sized bowl, mash the black beans with a fork until thick and pasty. Stir in oat and almond mixture, grated carrots, jalapeño, onion, & Saucy Mama’s sauce.  Form into 3 patties.  Lightly spray a baking sheet with non-stick cooking spray.  Place patties on the sheet and bake for 25-30 minutes, flipping once.  For extra crispiness, broil both sides of the patty for 2-5 minutes each side or until desired crispiness.  Great to serve alone, on a 100% whole wheat bun or as a lettuce wrap.

Nutrition Information per patty:
212 calories, 9g protein, 28g carbohydrate, 10g fiber, 10g fat, 137% DRI Vitamin A, 17% DRI Iron

Mango Salsa


1 kiwi, peeled and chopped
½ cup pineapple, chopped
¾ cup mango, peeled and chopped
¼ cup red onion, chopped
½ of a red bell pepper, chopped
1/3 cup black beans, cooked (or rinsed & drained if canned)
1-2 Tablespoons fresh cilantro, chopped
2 Tablespoons lime juice
½ tsp. chili powder


Mix all ingredients together in medium bowl.  Chill before serving.

Nutrition Information for 3 servings (1 serving per patty):
77 calories, 2g protein, 0g fat, 19g carbohydrates, 3g fiber

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