Venison Stuffed Peppers
Elevate your dinner game with these hearty and flavor-packed Venison Stuffed Peppers! This recipe combines tender bell peppers filled to the brim with a savory mixture of ground venison, fluffy white rice, aromatic onions, and garlic, all brought together with the bold flavors of cumin, paprika, and tangy diced tomatoes. Topped with melted mozzarella cheese and a sprinkle of fresh parsley, these peppers are baked to perfection in a rich tomato sauce that keeps them irresistibly juicy. Perfect for hunters or anyone looking for a unique twist on classic stuffed peppers, this gluten-free, protein-rich entrée is both comforting and satisfying. Ready in just over an hour, it's a show-stopping dinner option that’s ideal for weeknights or impressing guests at your next gathering.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 pound ground venison
- 1 cup cooked white rice
- 1 medium onion
- 2 whole garlic cloves
- 1 14.5-ounce can canned diced tomatoes
- 1 8-ounce can tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
Finely chop the onion and garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Add the ground venison to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the cooked white rice, canned diced tomatoes (with their juices), ground cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes to blend the flavors.
Remove the skillet from heat and let the mixture cool slightly.
Stuff the venison mixture into the prepared bell peppers, pressing down gently to fill completely.
Pour the tomato sauce evenly into the bottom of a baking dish. Arrange the stuffed peppers upright in the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the tops of the peppers with shredded mozzarella cheese, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let rest for 5 minutes.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 40.1 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1107 mg | 85% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3729 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
