STUFFED PEPPERS
This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
- Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
- Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.
Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g
VENISON STEAK WITH PEPPERS AND ONIONS
This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.
Provided by Barbara Z.
Categories Meat and Poultry Recipes Game Meats Venison
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
- Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
- Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g
VENISON PEPPER STEW
This flavorful stew works well with a variety of wild game. The meat turns out to be very tender and the sauce is thick, with a nice pepper presence. We like the stew on the hot side, so season to your taste.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat., In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender., Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 376 calories, Fat 16g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
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 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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