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Venison Stuffed Peppers

Venison Stuffed Peppers Recipe

Charlotte
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Ingredients
  

  • 4 large bell peppers
  • 1 tbsp olive oil
  • 1 pound ground venison
  • 1 small onion
  • 2 garlic cloves
  • 1 cup cooked rice
  • 1 can diced tomatoes 14.5 oz
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper
  • 1/2 cup shredded cheese
  • Fresh parsley or cilantro for garnish

Instructions
 

  • Prepare the Bell Peppers:
    Preheat your oven to 375°F (190°C). Start by cutting the tops off the bell peppers and removing the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright (be careful not to cut through the peppers). Place the peppers upright in a baking dish.
  • Cook the Venison:
    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the ground venison to the skillet and cook for 7-10 minutes, breaking it up with a spoon until browned and fully cooked. Drain any excess fat (though venison is lean, it may release a bit).
  • Make the Stuffing:
    Add the cooked rice, diced tomatoes, tomato sauce, oregano, cumin, chili powder (if using), salt, and pepper to the venison mixture. Stir everything together until well combined. Let the mixture simmer for a few minutes, allowing the flavors to meld. Taste and adjust the seasoning as needed.
  • Stuff the Peppers:
    Spoon the venison and rice mixture into the hollowed-out bell peppers, packing the filling tightly. Fill each pepper to the top, making sure there is enough of the stuffing to fill all the peppers evenly.
  • Bake the Stuffed Peppers:
    Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the peppers are tender and cooked through. If you prefer slightly more tender peppers, bake for a little longer.
  • Add the Cheese:
    After baking, remove the foil and sprinkle the shredded cheese on top of each stuffed pepper. Return the dish to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  • Serve and Garnish:
    Once the peppers are done, remove them from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley or cilantro for a burst of color and freshness. Serve the stuffed peppers hot with a side of green salad or crusty bread.
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