Description
Delicious stuffed bell peppers filled with seasoned ground venison, rice, and herbs, creating a hearty and flavorful meal.
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground venison
- 1 cup cooked rice
- 1 diced onion
- 2 minced garlic cloves
- 1/4 cup Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup shredded cheese
Instructions
- Preheat oven to 375°F and cut tops off peppers, removing seeds
- Brown venison with onions and garlic in a skillet
- Mix venison with rice, Worcestershire sauce, and seasonings
- Stuff peppers with mixture and top with cheese
- Bake for 35-45 minutes until peppers are tender
Notes
- You can substitute ground beef for venison if desired
- Any color bell peppers work well in this recipe
- Store leftovers in an airtight container for up to 3 days
- Can be frozen for up to 2 months
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
Keywords: wild game, venison recipe, stuffed peppers, dinner, gluten-free
