Janes Venison Stuffed Peppers Recipes

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VENISON STUFFED BELL PEPPERS



Venison Stuffed Bell Peppers image

These medium sized bell peppers are stuffed with deliciously seasoned ground venison, quinoa and a special sauce that I have enjoyed using instead of the traditional tomato sauce - El Pato Jalapeno Sauce. If you don't have this highly addictive can on hand, you can always substitute with tomato sauce.

Provided by Kristy Crabtree

Number Of Ingredients 12

1 lb ground Venison
1 cup quinoa, (cooked)
1 tbsp olive oil
1 tomato, (diced)
1 shallot, (finely chopped)
1 clove garlic, (minced)
1 cup El Pato Jalapeno Sauce ((or 1 cup tomato sauce))
1 cup Cheddar Jack Farmstyle Cut ((shredded))
1 tsp oregano
1 tsp granulated garlic
1 tsp sea salt
fresh parsley leaves, (chopped)

Steps:

  • Preheat oven to 375°F.
  • Remove the tops from the bell peppers along with the membranes and seeds.
  • Heat the olive oil in a skillet over medium-high heat. When the oil is warmed add the shallot and minced garlic cooking for 1-2 minutes. Add the ground venison and cook until lightly browned. Combine the diced tomatoes, oregano, garlic and salt and continue cooking until browned. Remove from heat.
  • In a bowl, stir together the cooked quinoa, venison and the 1/2 cup El Pato Jalapeno Sauce. Divide the venison mixture evenly among the peppers and set in a cast iron skillet or oven proof baking dish. Top each stuffed bell pepper with the farmstyle shredded cheddar jack cheese and the remaining jalapeno sauce.
  • Bake in 375°F oven for 40-45 minutes. Garnish with fresh parsley.

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

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

JANE'S VENISON STUFFED PEPPERS



JANE'S VENISON STUFFED PEPPERS image

Categories     Game

Number Of Ingredients 6

eight peppers, preferably red and yellow because they are a little sweeter
2 pounds ground venison
1 onions
1 cup cooked rice
1-2 cups shredded cheddar cheese (I will substitute 3/4 cup reggiano)
1 large can crushed tomatoes

Steps:

  • Par boil the peppers to just fork tender and cool on wax paper or foil. Brown the chopped meat with the onion that you chopped/diced until no pink then drain any fat (you will be surprised how little fat with venison) Combine the meat mixture with the rice, crushed tomatoes, cheddar cheese (keep some cheese to sprinkle on top to finish dish) Salt and pepper to taste. Use tablespoon to spoon into peppers, then sprinkle cheese on top. Cover with foil and bake at 350 for 45 mins, take off foil and bake additional ten minutes for cheese to melt.

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     Venison Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

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 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     Venison Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

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

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