Venison-Stuffed Peppers

These venison-stuffed peppers feature a flavorful twist using deer meat instead of beef, combined with sage stuffing mix, garlic, and Cheddar cheese.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 45 mins
• Calories: 407 Calories

Ingredients

• 1 onion, chopped
• 1 teaspoon garlic powder
• 4 teaspoons unsalted butter
• 1 (6 ounce) box sage stuffing mix
• 1 cup heavy whipping cream, or as needed
• 4 large green bell peppers, halved, stems and seeds removed
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt
• 1.5 cups shredded Cheddar cheese, divided
• 1.5 pounds ground venison

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.

Step 2

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.

Step 3

Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until softened, 3 to 5 minutes. Set aside.

Step 4

Combine venison, 3/4 cup Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a large bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix until blended.

Step 5

Bake in the preheated oven for 1 hour. Top with remaining 3/4 cup Cheddar cheese and continue baking until cheese is melted and starting to brown, about 15 minutes more.