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
JANE'S VENISON STUFFED PEPPERS
Categories Game
Number Of Ingredients 6
Steps:
- Par boil the peppers to just fork tender and cool on wax paper or foil. Brown the chopped meat with the onion that you chopped/diced until no pink then drain any fat (you will be surprised how little fat with venison) Combine the meat mixture with the rice, crushed tomatoes, cheddar cheese (keep some cheese to sprinkle on top to finish dish) Salt and pepper to taste. Use tablespoon to spoon into peppers, then sprinkle cheese on top. Cover with foil and bake at 350 for 45 mins, take off foil and bake additional ten minutes for cheese to melt.
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 Venison Recipes
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
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
- Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
- Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
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