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