Venison Instant Pot Taco Stuffed Peppers Recipes

VENISON STUFFED PEPPERS

Steps:

• Preheat an oven to 350 degrees.
• Cut the bell peppers in half and remove the stem and seeds. Coat with a thin layer of oil and roast for about 10-15 minutes to soften.
• While the peppers are roasting, mix the salt, cumin, oregano, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
• Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in a tablespoon of cooking oil. Once the oil is hot, add the ground venison and brown.
• Remove the meat from the pan and set aside.
• Add another tablespoon of oil if needed and sauté the onions for a few minutes until they soften. Stir in the garlic and cook another minute.
• Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
• Stuff the bell peppers with the Mexican rice (see recipe below), taco meat, and cheese. Roast the peppers in the oven for 10 minutes, or until the cheese starts to bubble. Serve warm.
• Mexican Rice
• Heat a small pot over medium-high heat. Add a tablespoon of oil and sauté the onion until soft. Add the garlic and cook an additional minute. Pour in the stock and whisk in the tomato paste until incorporated. Season with few pinches of salt and pepper.
• Bring the liquids to a soft boil and stir in the rice. Reduce the heat to the lowest setting and cover. Cook until rice is tender and liquid is absorbed, or about 15-20 minutes. Remove the lid and release the steam. Fluff with a fork and stuff inside the bell peppers.

VENISON-STUFFED PEPPERS

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.

VENISON INSTANT POT TACO STUFFED PEPPERS

Steps:

• Start by making the filling for the peppers.
• Turn the Instant Pot to "saute" for 20 minutes. Add the olive oil.
• When the pot is hot, add the onion and saute for 3-5 minutes until it starts to brown.
• Then, add the jalapenos, and venison, and saute for 5 minutes, and then add the garlic, chili powder, cumin, salt, and pepper. Saute for another 5 minutes until the meat is cooked.
• Add the apple cider vinegar, tomatoes and tomato sauce. Cook for 5 more minutes, or until the saute cycle runs out.
• While the filling cooks, cut the tops off of the peppers and scoop out the seeds.
• When the filling has cooked, spoon the filling inside of each of the peppers, stuffing them full.
• Clean out the inside of the pot, and return it to the Instant Pot. Place the rack in the Instant Pot, as well and pour in the water.
• Arrange the stuffed peppers on the rack in the Instant Pot. Put on and close the lid and turn the valve to the sealing position.
• Select "Manual" or "Pressure Cook" on high and turn the time to 5 minutes. Let the cycle run and let the peppers naturally release for 5 minutes, before performing a manual release.
• While the peppers cook, combine the egg, egg yolk, lime juice, Dijon, salt, chipotle powder, garlic powder, chili powder, onion powder, and cumin in a blender.
• Turn the blender on and stream in the olive oil slowly. The mixture will emulsify and turn into a delicious aioli.
• Serve the peppers with the aioli on top and any desired taco toppings - like lettuce, tomato, cilantro, avocado, etc.

VENISON STUFFED RED BELL PEPPERS

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.