Venison Stuffed Bell Peppers with Wild Rice

Tender venison combines with nutty wild rice, fresh herbs, and savory spices in a baked bell pepper shell. This dish captures the heart of the Midwest and Great Plains, offering a satisfying blend of flavors and textures. Venison’s lean, earthy taste pairs beautifully with the vibrant, sweet peppers, making this a hunter’s favorite during harvest season.

  • Prep Time: 1 hour
  • Cook Time: 35 minutes

Ingredients

  • 1 pound ground venison
  • 4 large bell peppers (garden or locally grown)
  • 1 cup cooked wild rice
  • 1 onion, diced (garden or locally grown)
  • 2 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)

Instructions

  1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds.
  2. In a skillet, sauté onion and garlic until fragrant. Add ground venison and cook until browned.
  3. Stir in wild rice, diced tomatoes, smoked paprika, salt, and pepper. Cook for 5 minutes.
  4. Stuff each bell pepper with the venison mixture and place in a baking dish. Top with cheese if desired.
  5. Bake for 35 minutes, or until the peppers are tender. Serve hot.
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