Venison Stuffed Red Bell Peppers Recipe

Name: Venison Stuffed Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 red sweet peppers; 1 1/2 lbs venison, doe is prefered as it is not as strong as buck (not as many hormones in the meat); 1 teaspoon kosher salt (yes kosher don't cheapen up now); 1/2 cup fat-free half-and-half (sorry I have a heart condition and must eat low fat low cholesterol); 1/2 cup fat free sour cream; 1/4 cup olive oil (Doc says I can use this stuff); french taco seasoning mix; french chili seasoning mix; 1/4 cup your favorite salsa; kraft four-cheese Mexican blend cheese; 2 garlic cloves; 3 shallots; 1/2 cup cabernet sauvignon wine

Servings: persons

6 red sweet peppers
1 1/2 lbs venison, doe is prefered as it is not as strong as buck (not as many hormones in the meat)
1 teaspoon kosher salt (yes kosher don't cheapen up now)
1/2 cup fat-free half-and-half (sorry I have a heart condition and must eat low fat low cholesterol)
1/2 cup fat free sour cream
1/4 cup olive oil (Doc says I can use this stuff)
french taco seasoning mix
french chili seasoning mix
1/4 cup your favorite salsa
kraft four-cheese Mexican blend cheese
2 garlic cloves
3 shallots
1/2 cup cabernet sauvignon wine

1
Clean out the peppers of the seeds and the white stuff.
2
(cut about 1 inch out around the stem in a circle and lift out the bulk of the seeds with the stem. Use a spoon to remove the rest of the white stuff. Seeds can be removed by shaking pepper in upside down position.) place the olice oil,shallots and the garlic in large fry pan saute until the soft.
3
Add in the venison and brown.
4
Add the 1/2 of the chili mix and 1/2 of the taco mix (save the rest till next time) Add the sour cream, the half and half, salsa, salt, and the cabernet.
5
Stir and simmer till thickened (like real thick veg. beef stew).
6
Place the venison mixture in the cleaned peppers.
7
For the ones with a good heart in the family.
8
Fill a Pepper 1/2 full with the mixture and top with some cheese (as much or as little as you like) then finish filling the pepper Place stuffed peppers in the oven at 350 for about 30-45 minutes.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 6 red sweet peppers, 1 1/2 lbs venison, doe is prefered as it is not as strong as buck (not as many hormones in the meat), 1 teaspoon kosher salt (yes kosher don't cheapen up now), 1/2 cup fat-free half-and-half (sorry I have a heart condition and must eat low fat low cholesterol), and more.

Yes, Venison Stuffed Red Bell 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.

That's it — enjoy your meal!

Venison Stuffed Red Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions