Venison Stuffed Red Bell Peppers
Looking for a hearty and flavor-packed dinner idea? These Venison Stuffed Red Bell Peppers are a delicious and nutritious twist on a classic comfort food. Vibrant red bell peppers are filled to the brim with a savory combination of lean ground venison, fluffy rice, and aromatic vegetables like onion and garlic, all perfectly seasoned with Italian herbs and a hint of paprika. The filling is then topped with gooey melted mozzarella cheese and baked until the peppers are tender and bursting with flavor. Perfect for hunters, wild game enthusiasts, or anyone looking to explore venison in a new way, this dish is easy to prepare and ready in just an hour. Serve them as a wholesome main course that's both satisfying and eye-catching, and don't forget a sprinkle of fresh parsley for a gorgeous, fragrant finishing touch!
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Recipe Information
Ingredients
- 4 pieces Red bell peppers
- 1 pound Ground venison
- 1 cup Cooked white or brown rice
- 1 medium Yellow onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 cup Diced tomatoes, drained
- 1 cup Tomato sauce
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for another 1 minute until fragrant.
Add the ground venison to the skillet. Cook, breaking it up with a spoon, until fully browned, about 5-7 minutes.
Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and black pepper. Mix well and let it cook for 2-3 minutes to combine flavors.
Spray or lightly oil a baking dish large enough to hold the peppers upright. Place the hollowed-out peppers in the dish.
Spoon the venison filling into each pepper, pressing lightly to pack the mixture.
Top each pepper with shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake the peppers in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the peppers are tender.
Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 34.6 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3378 mg | 72% | |
*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.
