Janes Venison Stuffed Peppers Recipes

VENISON-STUFFED PEPPERS

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.

VENISON STUFFED PEPPERS

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.