Description
Delicious Southwest-inspired stuffed bell peppers featuring lean ground venison, rice, beans, and plenty of Mexican flavors. This recipe transforms gamey venison into a family-friendly meal with minimal wild flavor.
Ingredients
Scale
- 6 bell peppers (red or yellow preferred)
- 1 pound ground venison
- 1 cup cooked rice
- 1 onion, diced
- 2 jalapeños, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 lime, juiced
- 1 1/2 cups shredded Mexican cheese blend, divided
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1 cup milk (for soaking venison, optional)
Instructions
- If desired, soak ground venison in milk for 1-2 hours to reduce gamey flavor. Drain thoroughly before cooking.
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes. Arrange peppers in a baking dish.
- In a large skillet, brown the ground venison over medium heat until no pink remains and internal temperature reaches 160°F (71°C). Drain any excess fat.
- Add onions, jalapeños, and garlic to the skillet. Sauté until vegetables soften, about 5 minutes.
- Add diced tomatoes, black beans, corn, chili powder, cumin, and oregano. Simmer for 5 minutes.
- Stir in cooked rice, lime juice, 1 cup of cheese, and cilantro. Season with salt and pepper to taste.
- Fill each bell pepper with the venison mixture. Top with remaining cheese.
- Pour 1/4 cup water into the bottom of the baking dish. Cover with foil.
- Bake covered for 35 minutes, then uncover and bake for an additional 10 minutes until peppers are tender and cheese is golden brown.
- Let rest for 5 minutes before serving. Garnish with additional cilantro if desired.
Notes
- Soaking venison in milk helps reduce the gamey flavor if that’s a concern.
- For a spicier version, add more jalapeños or include some cayenne pepper.
- You can substitute ground beef or turkey if venison is unavailable.
- Leftovers can be stored in an airtight container for up to 3 days.
- These peppers freeze well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
Keywords: venison, stuffed peppers, game meat, southwestern, Mexican-inspired, wild game, healthy dinner
