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venison stuffed peppers in a white baking dish

Venison Stuffed Peppers

  • Author: Miss AK
  • Total Time: 50 minutes
  • Yield: 8 peppers 1x


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!


  • 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


  1. Preheat the oven to 375F.
  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. 
  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. 
  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.
  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. 
  6. Bake for 30 minutes, until the peppers are soft. 
  7. If desired, top with parmesan and fresh parsley. 


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. 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Italian American


  • 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

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