Venison Stuffed Peppers

Venison Stuffed Peppers

Made  times
Domestic Chef 1

"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."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. PREPARE FILLING: In a skillet, saute chopped onion in butter. In a large mixing bowl combine meat, stuffing mix, 1/2 cup of cheese and spices. Mix until well blended. Add cream to create a thick doughy texture (may require more or less cream) Finally, add prepared onions and butter to dough and mix to blend.. set aside.
  2. PREPARE BELL PEPPERS: Cut tops off of the peppers and cut each pepper in half top to bottom. Clean out seeds and wash. Pat dry and arrange into a greased glass baking dish.
  3. STUFF PEPPERS: With your hands form 8 meat balls. Stuff them into pepper halves.
  4. Cook uncovered at 350 degrees for 60 minutes. Top with remaining shredded cheese and return to cook another 15 minutes or until cheese is melted and starting to brown.