Venison Stuffed Peppers

"Delicious multicolored bell peppers stuffed with ground venison or any leftover venison roast or steak."
 
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Ready In:
1hr
Ingredients:
9
Yields:
4 stuffed peppers
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. 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)
     
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