Ingredients for Venison Stuffed Peppers
- 1 pound ground venison
- 2 tablespoons butter
- 2 cloves minced garlic
- 1/2 cup chopped yellow onion
- 8 ounces cremini mushrooms (sliced)
- 1 teaspoon dried sage
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 bell peppers
- 1/2 cup water or beef broth
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How to Make Venison Stuffed Peppers
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 2 cloves minced garlic and 1/2 cup chopped yellow onion; sauté for 5 minutes until softened.
- Add 1 pound ground venison (or 1 1/2 cups chopped leftover venison); cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain off any excess grease.
- Stir in 8 ounces cremini mushrooms (sliced), 1 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook until mushrooms have released their liquid and it has evaporated, about 5-7 minutes.
- Wash and dry 4 bell peppers (mix of colors is recommended).
- Cut off the tops of the peppers and set aside.
- Remove the core and seeds from the peppers.
- Fill each pepper generously with the venison mixture.
- Place the pepper tops back on.
- Arrange the stuffed peppers upright in a baking dish. Add 1/2 cup of water or beef broth to the bottom of the dish.
- Bake for 45-50 minutes, or until the peppers are tender and the filling is heated through. If peppers start to brown too quickly, loosely tent with foil.
- Let rest for 5 minutes before serving. Serve on their own for a light meal, or with a side of pilaf or quinoa for a more substantial dish.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
18g
Fat
28g
Carbs
3g
