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Delicious Ground Venison Stuffed Peppers with Onion, Garlic, and Herbs

Updated on September 9, 2013

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

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Make It, Then Rate It!

5 stars from 1 rating of Venison Stuffed Peppers with Onion, Garlic and Herbs

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

  1. Preheat oven to 350 degrees F.
  2. Put rice and water in saucepan. Bring to boil. Reduce heat, cover, and cook 20 minutes.
  3. 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.
  4. Beat egg in mixing bowl. Add meat, onion, garlic, Worcestershire sauce, salt, and pepper. **If using venison, add a pinch of cumin.
  5. Add cooked rice and 1 can (8oz) of tomato sauce to meat mixture.
  6. Place peppers open face up in a baking dish. Form meat mixture into loose balls and place on top of peppers.
  7. 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.
  8. 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.

Comments

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    • Lee Tea profile imageAUTHOR

      Lee Tea 

      5 years ago from Erie, PA

      Aww Crafty, what a wonderful comment, thanks for sharing your precious memory. I'm still waiting on our bell peppers to finish in the garden, but we have so many mild banana peppers I think I'll try them in this recipe. I love stuffed peppers so very much, and my old man's a hunter so I'm always looking for ways to make our venison taste awesome - with the collection of venison recipes I have (most posted here on HP) we've come to prefer venison to beef (which makes biting into a big fatty meaty beef burger quite a unique and tasty experience we no longer take for granted lol). Before this I used to buy frozen stuffed peppers, which take just as long to cook and leave a lot to be desired. This dish is so delicious and hearty and satisfying and filling, I hope you get to try it soon! Be well. Thanks again.

    • CraftytotheCore profile image

      CraftytotheCore 

      5 years ago

      Wow, this looks amazing! Living in the Northeast, we have ample opportunity for venison dinners. This really hits the spot. I wish I had this recipe a while back. My grandfather loves stuffed peppers and would have absolutely adored this dish. He is suffering from pancreatic cancer and isn't able to eat many foods. My grandmother used to make fresh stuffed peppers out of my gramp's garden. Thank you for the memories!

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