Venison Stuffed Bell Peppers Food

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 STUFFED BELL PEPPERS

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

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.

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.

VENISON STUFFED PEPPERS

Steps:

• 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.