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Big Game · Bighorn Sheep

Roasted Peppers Stuffed with Bighorn & Barley

Garden & Game kitchen collection · Serves 4 · 30 min prep · About 65 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Ground bighorn and barley fill pepper halves baked in a simple tomato sauce.

Compatible species and required cuts

Use these cuts: ground.

Bighorn Sheep: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

1 1/2 lb ground bighorn sheep 4 large bell peppers, halved and seeded 1/2 cup pearl barley 1 onion, diced 1 zucchini, grated and squeezed dry 2 cups crushed tomatoes 1 tbsp olive oil 2 garlic cloves, minced 1 tsp dried oregano 1 tsp kosher salt 1/2 tsp black pepper

Method

Simmer barley in 2 cups water 25–35 minutes until nearly tender; drain. Heat oven to 375°F. Cook onion in oil 5 minutes; add meat and brown until several portions reach 160°F, breaking clumps. Add garlic, zucchini, oregano, salt and pepper for 3 minutes. Fold barley and 1/2 cup tomatoes into filling. Spread remaining tomatoes and 1/2 cup water in a 9-by-13-inch dish. Fill pepper halves, place in sauce and cover tightly. Bake 35 minutes, uncover and bake 10–15 minutes more until peppers are tender and filling centers reach 165°F. Allergens: Barley (gluten). Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.