Janes Venison Stuffed Peppers Recipes

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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

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

Need to shake up your Taco Tuesday? Try these cheesy stuffed peppers with Mexican rice. It's a great way to experiment without giving up the best part-the venison taco meat. Be sure to double the batch because they're excellent as leftovers served with an egg on top. If you want to simplify this...

Provided by Danielle Prewett

Categories     Main

Yield 4-6

Number Of Ingredients 21

1 lb. ground venison
1 ½ tsp. kosher salt
½ tsp. cumin
½ tsp. oregano
¾ tsp. ancho chili powder
2 tbsp. lime juice
1 tbsp. honey
¼ cup water
3 tbsp. tomato paste
½ yellow onion, finely diced
2 cloves of garlic, minced
2 tbsp. cooking oil
4 bell peppers, cut in half
2 cups shredded cheese
Mexican Rice
1 cup white rice
1 ½ cups chicken stock or water
¼ cup tomato paste
¼ cup chopped onion
2 garlic cloves, minced
Salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees.
  • Cut the bell peppers in half and remove the stem and seeds. Coat with a thin layer of oil and roast for about 10-15 minutes to soften.
  • While the peppers are roasting, mix the salt, cumin, oregano, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
  • Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in a tablespoon of cooking oil. Once the oil is hot, add the ground venison and brown.
  • Remove the meat from the pan and set aside.
  • Add another tablespoon of oil if needed and sauté the onions for a few minutes until they soften. Stir in the garlic and cook another minute.
  • Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
  • Stuff the bell peppers with the Mexican rice (see recipe below), taco meat, and cheese. Roast the peppers in the oven for 10 minutes, or until the cheese starts to bubble. Serve warm.
  • Mexican Rice
  • Heat a small pot over medium-high heat. Add a tablespoon of oil and sauté the onion until soft. Add the garlic and cook an additional minute. Pour in the stock and whisk in the tomato paste until incorporated. Season with few pinches of salt and pepper.
  • Bring the liquids to a soft boil and stir in the rice. Reduce the heat to the lowest setting and cover. Cook until rice is tender and liquid is absorbed, or about 15-20 minutes. Remove the lid and release the steam. Fluff with a fork and stuff inside the bell peppers.

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

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.

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