If you love stuffed peppers, change up your usual recipe with this one. Instead of using meats like ground beef, turkey, or chicken, try using ground venison. Ground venison is a wonderful substitute for ground beef and can be swapped out in many recipes that call for beef.
These Venison Stuffed Peppers are easy to prepare for a quick weeknight dinner. With a bit of prep time and cooking, dinner will be on the table in less than an hour!
Start by bringing a large pot of water to a boil. While the water is boiling, clean out the seeds and membrane from the bell peppers. We suggest using green bell peppers, but you can use any color. Cook the bell peppers in the boiling water for about 3 minutes and set them aside in a baking dish while you make the filling.
Heat olive oil over medium-high heat in a large skillet and add in chopped yellow onion and ground venison until it's browned. Stir in cooked rice, kosher salt, ground black pepper, minced garlic cloves, and tomato sauce. This is a great way to use any leftover rice you may have in the refrigerator. For a healthier option, use brown rice. To this mixture, you can also add in dried or fresh herbs like basil, oregano, parsley or Italian seasoning.
Now, it's time to stuff the bell peppers with the meat mixture. Once you've done that, cover with foil and bake in a preheated 350-degree oven for about 10 minutes. Uncover and bake for 15 minutes more to fully cook the bell peppers. Remove from the oven and sprinkle shredded cheese over the top of each pepper. Any cheese works for this-cheddar, Parmesan, mozzarella cheese, etc. Pop the baking pan back in the oven to melt the cheese or use the broiler so the cheese gets golden brown and bubbly.
These stuffed bell pepper halves stuffed with wild game and cooked white rice make a great weeknight meal any time of the year.
Prep Time: 15 minutes | Cook Time: 25 minutes
- 4 green bell peppers
- 1 Tbsp olive oil
- 1 lb ground venison
- 1/4 onion, chopped
- 1 cup cooked rice
- 1 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, minced
- 1 15-oz can tomato sauce
- 1 cup shredded cheese
Bring a pot of water in a dutch oven to a boil. Preheat your oven to 350ºF. Cut the top of the pepper and remove the seeds and membrane inside. Add peppers and cook for 3 minutes. Remove from water.
In a large skillet heat the oil over medium-high heat. Add the onion and beef and cook until beef is browned, about 8 minutes. Stir in rice, salt, pepper, and tomato sauce.
Stuff peppers with meat and place in an ungreased square pan. Cover with foil and bake 10 minutes. Uncover and bake 15 minutes more. Sprinkle with cheese and cook until cheese is melted. Serve.
If the peppers still seem crunchy, bake for another 5-10 minutes. If the pepper doesn't sit upright, cut a small bit off the bottom.
Love these Venison Stuffed Peppers? Try these Philly Cheesesteak Stuffed Peppers next time.