When hunting season rolls around, we start cooking with venison. However, many typical recipes call for beef, and venison can easily be used in place of beef. This is a lean ground venison-based version of my tasty stuffed peppers. Simple to make and much simpler to enjoy.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 stuffed pepper halves |
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
Instructions
- 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 | 407 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 14 g |
| Sodium | 579 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
These were the best stuffed peppers. My daughter had no idea that I used deer meat! I was unsure of the ingredients and thought it might need something more but followed the recipe and they were amazing! Just used Italian bread crumbs because I didn’t have stuffing.
I have made this for the third time and think I have perfected it. I blanched yellow bell peppers and used cornbread dressing. I added powdered sage. I used cubed sharp white cheddar in the mix and shredded on top.