Step aside Hamburger Helper, we have some peppers to stuff with ground venison tonight.
As hunters, our catalog of wild game recipes tend to be more of secret recipes. We love to take the time to cook the meals, but many times when questioned on the ingredients, a quick reply of “it’s a secret” will suffice.
For me, I love to experiment with different recipes. I find recipes here on Wide Open Spaces or through old recipe books and replace most beef recipes with venison, rabbit and other wild game. For my stuffed peppers recipe however, this came from a long line of trial and error and of course, I still ate all of my mistakes.
After a long line of trial and error I have finally got it right. Below is the recipe you may want to print and add to your DIY wild game cookbook.
Venison Stuffed Peppers
- 1.5 lbs ground venison
- 8 large green bell peppers
- 1 medium size sweet onion chopped
- 2 cups of cooked spanish rice
- 1 14.5oz can of diced tomatoes
- 1 cup italian breadcrumbs
- 2 cups shredded cheddar cheese
- 1 tbsp minced garlic
- 2 tbsp butter
- 2 cups of water
- 2 tsp salt
- 2 tsp pepper
Begin by washing the green peppers and then cutting the tops off. Remove and discard the seeds and stems. Chop the tops leftover from the green pepper into small 1/4″ pieces.
Place a large pot of water on the stove top and bring to a boil.
In a cast iron pan combine 1 tablespoon of butter, onion, chopped green pepper and garlic. On medium-high heat, sauté until the onions are soft, approximately 6-8 minutes. Transfer to a large bowl and mix with the rice, can of diced tomatoes, salt and pepper and set aside.
Reheat the cast iron pan and combine 1 tablespoon of butter and ground venison. Brown the venison until fully cooked. Add venison and bread crumbs to the same large bowl and mix together.
By this time the water should be at a boil. Add the peppers to the water and flash boil. Peppers will be ready in approximately five minutes or until they are slightly softened. Be careful not to over boil as you want your pepper to be soft but still be able to stand upright.
Place the peppers upright in a 6″ x 9″ baking pan. Fill each pepper to the top with the mixture using a large spoon. You may have some mixture left over in which you can eat separately or fill more peppers.
Add to the top of each stuffed pepper, shredded cheddar, evenly across the eight peppers, approximately a 1/4 cup each. Yes, I love cheese.
Place your oven rack to the highest possible position in the oven, which is typically 3-4 inches from the broiler. Turn the broiler on medium or high heat, and broil the stuffed peppers until the cheese melts or slightly browns.
Pull the peppers from the oven and let sit for 3-5 minutes until slightly cool. Serve and enjoy.
As always you can replace ground venison with ground beef or any other wild game. You can also substitute spanish rice for any other rice of your choice, however I prefer a little zest and spice in my stuffed peppers. Adding red hot sauce will give this a zing and a mouth full of flavor you never thought possible with venison.