Venison-Stuffed Bell Peppers
Hearty bell peppers stuffed with a savory blend of ground venison, quinoa, and spiced tomatoes, then baked until tender and topped with melted cheese. A protein-packed, wholesome dinner the whole family will enjoy.
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground venison
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 can (15 oz) diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup shredded low-fat cheese (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet over medium heat, cook the ground venison with the diced onion and garlic until the meat is browned.
- Stir in the cooked quinoa, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well and let it heat through.
- Stuff each bell pepper with the venison mixture.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes.
- If using cheese, remove the foil, sprinkle the top with cheese, and bake for an additional 5-10 minutes, or until the cheese is melted.
- Garnish with fresh cilantro before serving.
Cook’s Notes
Make sure to drain the diced tomatoes well so the filling doesn’t turn watery. Standing the peppers upright in a snug baking dish helps them hold their shape and keeps the filling from spilling out.
Ingredient Swaps
Ground venison can be swapped for ground beef, turkey, or bison if needed, and brown rice can replace the quinoa. Any melty cheese like cheddar or Monterey Jack works well in place of the low-fat option.
Serving Suggestions
Serve the stuffed peppers warm with a dollop of sour cream or a side salad for a complete meal. A squeeze of lime over the top brightens the flavors nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or a covered baking dish in a 350°F oven until warmed through.
Common Questions
Can I make these ahead of time?
Yes, you can assemble the stuffed peppers a day in advance, refrigerate them covered, and bake when ready to serve.
Can I freeze venison-stuffed peppers?
Yes, they freeze well either before or after baking; wrap tightly and freeze for up to 3 months, then thaw before reheating.
What if I don’t have quinoa on hand?
Cooked rice, couscous, or even bulgur can be used as a substitute for the quinoa in this recipe.