Venison Stuffed Red Bell Peppers 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 RED BELL PEPPERS

Venison Stuffed Red Bell Peppers image

This is a good way to use up the venesion that your hubby, or if you like me just like the taste of Doe.

Provided by Jim Beckenbaugh

Categories Deer

Time P2DT17h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

6 red sweet peppers
1 1/2 lbs venison, doe is prefered as it is not as strong as buck (not as many hormones in the meat)
1 teaspoon kosher salt (yes kosher don't cheapen up now)
1/2 cup fat-free half-and-half (sorry I have a heart condition and must eat low fat low cholesterol)
1/2 cup fat free sour cream
1/4 cup olive oil (Doc says I can use this stuff)
french taco seasoning mix
french chili seasoning mix
1/4 cup your favorite salsa
kraft four-cheese Mexican blend cheese
2 garlic cloves
3 shallots
1/2 cup cabernet sauvignon wine

Steps:

Clean out the peppers of the seeds and the white stuff.
(cut about 1 inch out around the stem in a circle and lift out the bulk of the seeds with the stem. Use a spoon to remove the rest of the white stuff. Seeds can be removed by shaking pepper in upside down position.) place the olice oil,shallots and the garlic in large fry pan saute until the soft.
Add in the venison and brown.
Add the 1/2 of the chili mix and 1/2 of the taco mix (save the rest till next time) Add the sour cream, the half and half, salsa, salt, and the cabernet.
Stir and simmer till thickened (like real thick veg. beef stew).
Place the venison mixture in the cleaned peppers.
For the ones with a good heart in the family.
Fill a Pepper 1/2 full with the mixture and top with some cheese (as much or as little as you like) then finish filling the pepper Place stuffed peppers in the oven at 350 for about 30-45 minutes.

Nutrition Facts : Calories 309.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 98.1, Sodium 549.1, Carbohydrate 15.4, Fiber 2.7, Sugar 7.9, Protein 28.9

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.

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