Venison-Stuffed Peppers Recipe

Recipesfull introduces to you: Popular Recipes. (Venison-Stuffed Peppers Recipe). 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.

Brief

Prep 25 mins

Cook: 1hr20 mins

Total: 1hr45 mins

Servings: 8

Yield: 8 stuffed pepper halves

Venison-Stuffed Peppers Recipe

Ingredients

4 teaspoons unsalted butter

1 onion

chopped

1 ½ pounds ground venison

1 ½ cups shredded Cheddar cheese

divided

1 (6 ounce) box sage stuffing mix

1 teaspoon garlic powder

½ teaspoon ground black pepper

¼ teaspoon salt

1 cup heavy whipping cream

or as needed

4 large green bell peppers

halved

stems and seeds removed

Meat and Poultry

Directions

Step 1

Heat butter in a skillet over medium heat. Add onion and cook until softened 3 to 5 minutes.

Step 2

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.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.

Step 4

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.

Step 5

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.

Nutritional Information

Venison-Stuffed Peppers Recipe

Servings Per Recipe:8

Calories: 406.8

% Daily Value *

Protein: 26.7g 53%

Carbohydrates: 24.1g 8%

Dietary Fiber: 2.6g 11%

Sugars: 5.2g

Fat: 22.7g 35%

Saturated Fat: 13.5g 67%

Cholesterol: 132.5mg 44%

Vitamin A Iu: 1013.1IU 20%

Niacin Equivalents: 6.2mg 48%

Vitamin B6: 0.4mg 24%

Vitamin C: 68.3mg 114%

Folate: 56.4mcg 14%

Calcium: 211.9mg 21%

Iron: 3.9mg 22%

Magnesium: 39.4mg 14%

Potassium: 418.5mg 12%

Sodium: 578.6mg 23%

Thiamin: 0.2mg 21%

Calories From Fat: 203.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.