VENISON STUFFED PEPPERS
These venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!
Provided by Miss AK
Categories Main Dish
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F.
- Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned.
- Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor.
- Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
- Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture.
- Bake for 30 minutes, until the peppers are soft.
- If desired, top with parmesan and fresh parsley.
Nutrition Facts : ServingSize 1 bell pepper, Calories 216 calories, Sugar 3 g, Sodium 725 mg, Fat 6 g, SaturatedFat 2 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 29 g, Fiber 6 g, Protein 17 g, Cholesterol 48 mg
STUFFED RED PEPPERS
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g
STUFFED CHERRY PEPPERS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 16 stuffed peppers, 4 servings
Number Of Ingredients 7
Steps:
- For hot peppers: Wrap cheese cubes in half of one slice of hot ham. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick.
- For sweet cherry peppers: Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese wrapped celery into each cherry pepper.
JANE'S VENISON STUFFED PEPPERS
Categories Game
Number Of Ingredients 6
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 RED BELL PEPPERS
This is a good way to use up the venesion that your hubby, or if you like me just like the taste of Doe.
Provided by Jim Beckenbaugh
Categories Deer
Time P2DT17h
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 309.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 98.1, Sodium 549.1, Carbohydrate 15.4, Fiber 2.7, Sugar 7.9, Protein 28.9
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