Total Time
1hr
Prep 15 mins
Cook 45 mins

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

Ingredients Nutrition

Directions

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

3 5

This was good, but I have a problem with the serving of this dish. Normally (at least what I am use to) this dish is made with some sort of tomato sauce. The seasoning was alright, but everything just seemed bland without any liquid. I may try this again (since we have an entire freezer full of venison, thanks to hubby), but I will make it into what I usually prepare, as far as "stuffed peppers" go, using a tomato sauce with them. Thank you for the recipe. (Made for PAC - Spring 2013)