These classic venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!
There’s just something about using food as a vessel for making a dish that speaks to me. I think that’s why I love these venison stuffed peppers so much, they’re perfectly portioned servings made right in a pepper. How functional, cute, and – team no waste!
I actually started testing this recipe when I was prepping for my maternity leave this summer. I figured I’d get testing for you guys because stuffed peppers a a huge fall/winter favorite around out house. So is this stuffed pepper soup!
I think we love stuffed peppers so much because they’re hearty and filling without being too heavy. The rice and protein (here venison) fill you up but you get a ton of veggies in from the tomatoes, peppers and onions.
I love a dish like this – no sides needed! Just plop one (or two) on a plate and there you go! Did I mention that they freeze beautifully? Check out the directions for that below in the printout, but if you have a lot of frozen, ground venison, a great idea would be to make a double batch! And freeze half.
If you are looking for other Ground Venison recipes, I have a ton! One of our favorites are these Ground Venison Tacos. You can make a delicious Venison Burger Bowl and we even love utilizing ground venison for breakfast for sausages or these Breakfast Bowl.
What’s different about stuffed peppers with venison?
So I’m sure you’re wondering…what’s the difference with venison stuffed peppers? How do you make the recipe taste good?
It’s actually so easy. I just add a spice blend that works well with venison and some red wine vinegar to the ground meat mixture. This is one of my tips for working with venison (adding acid). Make sure you check out the rest in my cookbook!
INGREDIENTS AND KITCHEN TOOLS
Olive oil
Yellow onion
Ground venison
Garlic cloves
Sea salt
Black pepper
Italian seasoning
Red wine vinegar
Cooked rice (I like long-grain, brown)
Tomato sauce (I used 2 (8 oz.) cans, you can also use a (15 oz.) can)
Bell peppers
Kitchen Tools:
For this recipe, all you’ll want a skillet and a baking pan for cooking your peppers in.
STEP BY STEP
Step 1: Preheat the oven to 375F.
Step 2: Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned.
Step 3: Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor.
Step 4: Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
Step 5: Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture.
Step 6: Bake for 30 minutes, until the peppers are soft.
Step 7: If desired, top with parmesan and fresh parsley.
Note for freezing:
To freeze, simply line a baking sheet with parchment paper and arrange the peppers on the paper. Freeze fully (about 4-6 hours) before storing a freezer bag OR vacuum sealing. Keeps for about 3 months in a freezer bag, 6 or so in a vacuum-sealed bag.
HOW TO SERVE
I love a dish like this – no sides needed! Just plop one (or two) on a plate and there you go! Did I mention that they freeze beautifully? I highly suggest making a double batch and freezing half!
STORING AND REHEATING
If you happen to have any leftovers you can totally store in an airtight container in the refrigerator for 3-5 days.
To freeze, simply line a baking sheet with parchment paper and arrange the peppers on the paper. Freeze fully (about 4-6 hours) before storing a freezer bag OR vacuum sealing. Keeps for about 3 months in a freezer bag, 6 or so in a vacuum-sealed bag.
OTHER RECIPES YOU’LL LOVE
Have you gotten your hands on a copy of Venison Every Day, yet? It’s my cookbook focused on all venison recipes + how-to tips & tricks!
Print
Venison Stuffed Peppers
These venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 peppers
- Category: Main Dish
- Method: Oven
- Cuisine: Italian American
Ingredients
- 1 Tbsp. olive oil
- 1 large, yellow onion, diced
- 1 lb. ground venison
- 4 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. Italian seasoning
- 2 Tbsp. red wine vinegar
- 2 cups cooked rice (I like long-grain, brown)
- 16 oz. tomato sauce (I used 2 (8 oz.) cans, you can also use a (15 oz.) can)
- 8 bell peppers
Instructions
- Preheat the oven to 375F.
- Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned.
- Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor.
- Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
- Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture.
- Bake for 30 minutes, until the peppers are soft.
- If desired, top with parmesan and fresh parsley.
Notes
To freeze, simply line a baking sheet with parchment paper and arrange the peppers on the paper. Freeze fully (about 4-6 hours) before storing a freezer bag OR vacuum sealing. Keeps for about 3 months in a freezer bag, 6 or so in a vacuum-sealed bag.
Nutrition
- Serving Size: 1 bell pepper
- Calories: 216
- Sugar: 3 g
- Sodium: 725 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 48 mg
Made this for dinner last night – it was SO good! Added a little cheese on top and broiled for a couple minutes to melt it.
I’m SO glad you guys liked it, Taryn!!!!
Just made and it was excellent!!! The seasonings were perfect for the venison!
Absolutely delicious. I added a can of Rotel tomatoes with habanero and the tiny can of tomato sauce. Would definitely make this again. May even try it with ground elk. Have you made made with ground elk before?
It will 100% be great with elk. I haven’t had any on hand in a couple of years, but I happen to think the taste is even more pleasing than deer so go for it. I love the Rotel addition.
I could not find this recipe in your book. Is it in there ? I use your recipes often.
Sandy
Made this tonight, added a little homemade marinara instead of tomato sauce. Wonderful flavors,!! Will proudly make again. Question about freezing, shallow freeze it before or after baking?
Making them today. Followed the recipe exactly. The only thing I did different, my husband wanted a sauce to go with it.
Delicious! I am so glad you’re loving this recipe and it turned out great for you. What sauce did you use?
Do you freeze before or after bakng?
This is a great recipe. We serve it with lots of parmesan cheese and marinara sauce.
I don’t think I can ever get enough parmesan cheese. Thank YOU, John!
Miss Allie’s stuffed pepper recipe is truly amazing and is one of our family favorites!
We made two slight modifications, we cut the peppers long ways from top to bottom laid them on their side and stuffed them like a boat, baked them for an hour covered with tin foil to soften the peppers a little more!
I would highly recommend her recipes, and if you haven’t purchased her cookbook I would recommend trying it, the best purchase I have ever made. We bought one tried 3 or 4 recipes, and everyone asked where did you find this. I ended up buying two more for Christmas gifts!
John & Karen D.
This means so much to me, John! I am so glad you and your family love my recipes. Thank you for making and sharing my recipes & cookbook!