Name: Venison-Stuffed Peppers
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 1
Cuisine: american
Ingredients: 4 teaspoons unsalted butter; 1 onion, chopped; 1.5 pounds ground venison; 1.5 cups shredded Cheddar cheese, divided; 1 (6 ounce) box sage stuffing mix; 1 teaspoon garlic powder; 0.5 teaspoon ground black pepper; 0.25 teaspoon salt; 1 cup heavy whipping cream, or as needed; 4 large green bell peppers, halved, stems and seeds removed

Venison-Stuffed Peppers

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Prep Time:
25 minutes

Cook Time:
80 minutes

Total Time:
105 minutes

Deer meat stuffed peppers with sage, garlic, and melted Cheddar - a unique and flavorful twist on a classic dish.

Ingredients:

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

Instructions:

Preheat the oven to 350°F (175°C) and prepare a glass baking dish by greasing it.
In a large skillet, melt butter over medium heat. Sauté onion in the melted butter until softened, for about 3 to 5 minutes. Remove from heat and set aside.
In a large bowl, mix together venison, 3/4 cup of Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt until well combined. Stir in cream gradually until a thick, doughy texture forms. Finally, incorporate cooked onions and mix until fully blended.
Place bell pepper halves, cut-sides up, in the baking dish. Shape the meat mixture into 8 meatballs by hand and then stuff them into the bell pepper halves.
After baking for 1 hour, sprinkle the remaining 3/4 cup of Cheddar cheese on top and bake for an additional 15 minutes or until the cheese is melted and golden brown.

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