Venison Stuffed Peppers
Ground venison, rice, and savory seasonings are stuffed into bell peppers and baked in tomato sauce for a hearty, satisfying twist on a classic comfort dish.
Ingredients
- 4 large bell peppers, tops removed and seeded
- 1 pound ground venison
- 1/2 cup cooked white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Tomato sauce
- Shredded cheese (optional)
Instructions
- Preheat oven to 375 degrees.
- In a large skillet over medium heat, cook the ground venison until browned.
- Add the onion and garlic and sauté for about 5 minutes or until onions are translucent.
- Add the cooked white rice, Worcestershire sauce, and season with salt and pepper to taste. Stir to combine and set aside.
- Place the bell peppers in a 9×13-inch baking dish and fill with the ground venison mixture.
- Pour enough tomato sauce over the top of each pepper to cover it.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes or until peppers are tender.
- Remove from oven and top each pepper with shredded cheese, if desired.
- Return to oven uncovered for another 5 minutes or until cheese is melted.
- Serve hot and enjoy!
Cook’s Notes
Make sure to fully brown the venison and drain any excess fat before adding the rice, since venison is very lean and can otherwise leave the filling watery. Choose peppers that stand upright easily so they hold the filling well during baking.
Ingredient Swaps
Ground beef or turkey can be used in place of venison, and other vegetables like zucchini, carrots, or mushrooms can be added to the filling. For a vegetarian version, omit the meat and use beans or tofu instead.
Serving Suggestions
Serve hot as a main dish alongside a simple green salad or crusty bread to soak up the extra tomato sauce.
Storage & Reheating
Store leftover stuffed peppers 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-degree oven until warmed through.
Common Questions
Can I make these ahead of time?
Yes, you can assemble the stuffed peppers up to a day in advance and refrigerate them, then bake when ready to serve.
Do I need to pre-cook the peppers?
No, the peppers soften and become tender as they bake covered with the filling and sauce.
Can I freeze venison stuffed peppers?
Yes, baked and cooled stuffed peppers can be frozen in an airtight container for up to 2-3 months; thaw in the fridge before reheating.