Delicious Ground Venison Stuffed Peppers with Onion, Garlic, and Herbs
Meat, Rice, and Veggies All In One
sensational dinner dish! Cook the rice, cut the peppers, mix the meat, and about an hour later your whole family will be agreeing you're top chef. A delicious meat, rice and vegetable dish smothered in plenty of tomato sauce.
Venison Stuffed Peppers
Make It, Then Rate It!
Prep and Cook Time
Prep time: 30 min
Cook time: 1 hour 20 min
Ready in: 1 hour 50 min
Yields: 6 servings at 2 halved peppers per person
Ingredients
- 1/2 c long grain white rice, uncooked
- 1 c water, (plus water to blanch and ice bath the peppers - see recipe)
- 6 bell peppers, any color (I prefer green)
- 1 lb ground venison, beef, or a mix of both
- 1 egg
- 1 1/3 Tbsp diced onion, (can substitute 1/4 tsp onion powder)
- 1 tsp minced garlic, (can substitute 1/4 tsp garlic powder)
- 1/4 tsp salt, (more or less to taste)
- 1/8 tsp black pepper, (more or less to taste)
- pinch cumin, (for venison. omit if using only beef)
- 1 Tbsp Worcestershire sauce
- 24 oz (or 3 8oz cans) tomato sauce
- 1 Tbsp total of freshly chopped herbs of parsley, oregano, and thyme, (can substitute 1 tsp Italian seasoning)
- 1-2 Tbsp butter
- 1-2 c shredded mozzarella, (optional)
Instructions
- Preheat oven to 350 degrees F.
- Put rice and water in saucepan. Bring to boil. Reduce heat, cover, and cook 20 minutes.
- Cut peppers in half lengthwise. Remove seeds and membranes. Blanch peppers by boiling them for 3 minutes, then immediately transfer to ice bath for 3 minutes. Remove and pat dry.
- Beat egg in mixing bowl. Add meat, onion, garlic, Worcestershire sauce, salt, and pepper. **If using venison, add a pinch of cumin.
- Add cooked rice and 1 can (8oz) of tomato sauce to meat mixture.
- Place peppers open face up in a baking dish. Form meat mixture into loose balls and place on top of peppers.
- Mix herbs with the remaining 2 cans (8oz each) of tomato sauce and pour over peppers. Dot with butter by placing small bits of butter on top of peppers and around the dish.
- Cover with aluminum foil. Bake for 1 to 1 1/2 hours, basting every 15 minutes, until peppers are tender and internal meat temperature registers at least 160 degrees F. Remove foil and add cheese for the final 15-20 minutes.
Aromatic and Appetizing
Baking stuffed peppers is a hands-on process that is absolutely worth your constant attention. Each time you open the oven to spoon tomato sauce or add cheese, the house is temptingly infused with the appetizing aroma of enticing onions and garlic, freshly baked vegetables and fragrant herbs. Clear an afternoon to sit by the kitchen, take your time and enjoy preparing this quality homemade dinner for you and your family.
