Venison-Stuffed Peppers Recipe

Name: Venison-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons unsalted butter; 1 onion, chopped; 1 1/2 pounds ground venison; 1 1/2 cups shredded Cheddar cheese, divided; 1 (6 ounce) box sage stuffing mix; 1 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 1/4 teaspoon salt; 1 cup heavy whipping cream, or as needed; 4 large green bell peppers, halved, stems and seeds removed

Servings: persons

4 teaspoons unsalted butter
1 onion, chopped
1 1/2 pounds ground venison
1 1/2 cups shredded Cheddar cheese, divided
1 (6 ounce) box sage stuffing mix
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup heavy whipping cream, or as needed
4 large green bell peppers, halved, stems and seeds removed

1
Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.
2
Combine venison, 1/2 the Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend.
3
Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4
Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
5
Bake in the preheated oven for 60 minutes. Top with remaining Cheddar cheese and continue baking until melted and starting to brown, about 15 minutes more.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 teaspoons unsalted butter, 1 onion, chopped, 1 1/2 pounds ground venison, 1 1/2 cups shredded Cheddar cheese, divided, and more.

Yes, Venison-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison-Stuffed Peppers

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