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
VENISON-STUFFED PEPPERS
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
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 BELL PEPPERS
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
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.
ITALIAN STUFFED PEPPERS
Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.
Nutrition Facts : Calories 470 calories, Fat 17g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1033mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 35g protein.
DEER MEAT STUFF BELL PEPPERS
Howdy Ya'll I hope enjoy my new Venison stuff Bell Peppers.!
Provided by Mallory Williams
Categories Wild Game
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. 1,Preheat oven to 400°F. Lightly grease a baking sheet.
- 2. 2,Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes or until tender and skin starts to brown.
- 3. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook half the green onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in ground venison and cook until browned
- 4. Spoon in the cooked rice, tomatoes, and the remainder of the green onions and stir until heated through. Remove from heat,mix in the feta cheese, and spoon the mixture into the pepper halves
- 5. Return to the oven for 5 minutes. Serve immediately.
VENISON STUFFED PEPPERS
Need to shake up your Taco Tuesday? Try these cheesy stuffed peppers with Mexican rice. It's a great way to experiment without giving up the best part-the venison taco meat. Be sure to double the batch because they're excellent as leftovers served with an egg on top. If you want to simplify this...
Provided by Danielle Prewett
Categories Main
Yield 4-6
Number Of Ingredients 21
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
Love stuffed peppers? Check out these Venison Stuffed Peppers made with ground venison and topped with shredded cheese. Yum!
Provided by Wide Open Eats Test Kitchen
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Bring a pot of water in a dutch oven to a boil. Preheat your oven to 350ºF. Cut the top of the pepper and remove the seeds and membrane inside. Add peppers and cook for 3 minutes. Remove from water.
- In a large skillet heat the oil over medium-high heat. Add the onion and beef and cook until beef is browned, about 8 minutes. Stir in rice, salt, pepper, and tomato sauce.
- Stuff peppers with meat and place in an ungreased square pan. Cover with foil and bake 10 minutes. Uncover and bake 15 minutes more. Sprinkle with cheese and cook until cheese is melted. Serve.
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
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
TRADITIONAL STUFFED BELL PEPPERS
Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.
Provided by mammamia 2
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 bell peppers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
- Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
- Brown ground beef with onions and garlic.
- Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
- Stuff peppers.
- Bake 350 for 45 minutes.
Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1
VENISON STUFFED PEPPERS
Delicious multicolored bell peppers stuffed with ground venison or any leftover venison roast or steak.
Provided by Cajun Kitchen
Categories Deer
Time 1h
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 9
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.
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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