Description
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!
Ingredients
Scale
- 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian American
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
