Best 3 Venison Stuffed Peppers Recipes

Venison stuffed peppers are a delicious and versatile dish that can be enjoyed by people of all ages. This hearty meal is packed with flavor and nutrients, making it a great choice for a healthy and satisfying meal. With a variety of ingredients and cooking methods to choose from, there's sure to be a venison stuffed pepper recipe that suits your taste and preferences. From classic recipes with ground venison and bell peppers to more creative variations with different meats and vegetables, you're sure to find the perfect recipe to tantalize your taste buds.

Here are our top 3 tried and tested recipes!

VENISON-STUFFED PEPPERS

Venison-Stuffed Peppers image

During hunting season we dive into cooking with venison, and people don't always realize that venison can be easily substituted for beef in many common recipes. This is my flavorful twist on stuffed peppers utilizing lean ground venison. Easy to prepare and even easier to enjoy.

Provided by Domestic Chef

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h45m

Yield 8

Number Of Ingredients 10

Ingredients

4 teaspoons unsalted butter
1 onion, chopped
1 ½ pounds ground venison
1 ½ cups shredded Cheddar cheese, divided
1 (6 ounce) box sage stuffing mix
1 teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup heavy whipping cream, or as needed
4 large green bell peppers, halved, stems and seeds removed

Steps:

Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.
Combine venison, 1/2 the Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend.
Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
Bake in the preheated oven for 60 minutes. Top with remaining Cheddar cheese and continue baking until melted and starting to brown, about 15 minutes more.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 24.1 g, Cholesterol 132.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 26.7 g, SaturatedFat 13.5 g, Sodium 578.6 mg, Sugar 5.2 g

VENISON STUFFED PEPPERS

Venison Stuffed Peppers image

Delicious multicolored bell peppers stuffed with ground venison or any leftover venison roast or steak.

Provided by Cajun Kitchen

Categories Deer

Time 1h

Yield 4 stuffed peppers, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground venison
1 tablespoon butter
4 garlic cloves, minced
3/4 cup red onion, chopped
1 large portabella mushroom, cubed
1/2 teaspoon sage
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
4 medium bell peppers, any color

Steps:

Preheat oven to 350 degrees Fahrenheit.
Melt butter in a large saucepan.
Add minced garlic and chopped onions and saute for 5 minutes on medium heat.
Add ground venison and cook until all meat is browned.
Add mushrooms, sage, salt and pepper.
Cook until mushrooms are reduced.
Rinse bell peppers.
Cut off tops of bell peppers and set aside.
Clean out the core and seeds of the bell pepper and throw away.
Stuff peppers with meat mixture and put the pepper top back on.
Place all four peppers in a baking dish standing up.
Bake in the oven for 45 minutes.
Serve by itself for a lunch or with a pilaf for a larger meal.

JANE'S VENISON STUFFED PEPPERS

JANE'S VENISON STUFFED PEPPERS image

Categories Game

Number Of Ingredients 6

Ingredients

eight peppers, preferably red and yellow because they are a little sweeter
2 pounds ground venison
1 onions
1 cup cooked rice
1-2 cups shredded cheddar cheese (I will substitute 3/4 cup reggiano)
1 large can crushed tomatoes

Steps:

Par boil the peppers to just fork tender and cool on wax paper or foil. Brown the chopped meat with the onion that you chopped/diced until no pink then drain any fat (you will be surprised how little fat with venison) Combine the meat mixture with the rice, crushed tomatoes, cheddar cheese (keep some cheese to sprinkle on top to finish dish) Salt and pepper to taste. Use tablespoon to spoon into peppers, then sprinkle cheese on top. Cover with foil and bake at 350 for 45 mins, take off foil and bake additional ten minutes for cheese to melt.

Tips:

Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use poblano, Anaheim, or jalapeño peppers. If you're using hotter peppers, remove the seeds and ribs before stuffing.
Prepare your peppers: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
Make a flavorful stuffing: The stuffing is what really makes stuffed peppers special. There are endless possibilities for fillings, but some popular options include ground venison, rice, vegetables, and cheese.
Cook the peppers thoroughly: Stuffed peppers typically take about 30 minutes to bake. Check the peppers frequently to make sure they're cooked through. The peppers are done when they are soft and the filling is hot and bubbly.
Serve hot: Stuffed peppers are best served hot out of the oven. You can garnish them with fresh herbs, grated cheese, or a dollop of sour cream.

Conclusion:

Venison stuffed peppers are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a weeknight meal or a special occasion. With so many different variations, you're sure to find a recipe that you'll love. So next time you're looking for a new and exciting way to cook venison, give stuffed peppers a try.

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