VENISON-STUFFED PEPPERS

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If you are fortunate enough to have put some venison in your freezer this fall, put this one in your arsenal of deer recipes. If you grow your own peppers, well then it should taste even better. With all your meat and veggies in one place, this is definitely a “heart-friendly”, healthy dish. To feed your deer camp, simply double or triple the amount of ingredients. This also works as a side-dish to complement another venison dish.

Ingredients:

  • 6 Bell peppers, any color
  • 1.5 Pound Ground venison
  • 1 Small chopped onion
  • 1.5 Cup Cooked rice
  • 3 Cloves finely chopped garlic
  • 1 Large can of tomoato sauce
  • 1 Small can of corn
  • pinch Salt and peppa to taste
  • 2 Cup Shredded mozzarella cheese

Cooking instructions:

  1. Cut tops off peppers, and remove membranes and seed, creating the “shell” to stuff
  2. Parboil the peppers for about 3 minutes to soften (don’t over cook!)
  3. Brown the ground deer meat with onion and garlic
  4. Once meat is browned, add the rice, corn and half the tomatos sauce
  5. Add a pinch of slat and peppa to taste
  6. Stuff the peppers with the meat mixture
  7. Pour the remaining tomato sauce over the top of each stuffed pepper
  8. Bake at 350 degrees for about 40 minutes or until heated through
  9. Top each pepper with shredded mozzarella cheese
  10. Pet back in over and back until cheese is melted, about 10-15 minutes
  11. Serve it up and chow down!

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