Name: Venison-Stuffed Peppers recipe
Ingredients: 4 teaspoons unsalted butter;1 onion, chopped;1 ½ pounds ground venison;1 ½ cups shredded Cheddar cheese, divided;1 (6 ounce) box sage stuffing mix;1 teaspoon garlic powder;½ teaspoon ground black pepper;¼ teaspoon salt;1 cup heavy whipping cream, or as needed;4 large green bell peppers, halved, stems and seeds removed

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Ingredients

4 teaspoons unsalted butter 1 onion, chopped 1 ½ pounds ground venison 1 ½ cups shredded Cheddar cheese, divided 1 (6 ounce) box sage stuffing mix 1 teaspoon garlic powder ½ teaspoon ground black pepper ¼ teaspoon salt 1 cup heavy whipping cream, or as needed 4 large green bell peppers, halved, stems and seeds removed

Nutrition Info

406.8 calories carbohydrate: 24.1 g cholesterol: 132.5 mg fat: 22.7 g fiber: 2.6 g protein: 26.7 g saturatedFat: 13.5 g servingSize: - sodium: 578.6 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Directions

Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.
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.
Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
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.
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.

Recipe Yield

8 stuffed pepper halves

Recipe Note

During hunting season we dive into cooking with venison, and people don't always realize that venison can be easily substituted for beef in many common recipes. This is my flavorful twist on stuffed peppers utilizing lean ground venison. Easy to prepare and even easier to enjoy.

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