Venison Stuffed Bell Peppers

Venison Stuffed Bell Peppers

Stuffed Bell Peppers are a great way to enjoy harvests from the garden, but if you don’t have them growing in your backyard, no problem, the store-bought ones will work just fine.

These medium sized bell peppers are stuffed with deliciously seasoned ground venison, quinoa and a special sauce that I have enjoyed using instead of the traditional tomato sauce – El Pato Jalapeno Sauce. If you don’t have this highly addictive can on hand, you can always substitute with tomato sauce.

Venison Stuffed Bell Peppers

Venison Stuffed Bell Peppers

Venison Stuffed Bell Peppers

Venison Stuffed Bell Peppers

Venison Stuffed Bell Peppers

These medium sized bell peppers are stuffed with deliciously seasoned ground venison, quinoa and a special sauce that I have enjoyed using instead of the traditional tomato sauce - El Pato Jalapeno Sauce. If you don’t have this highly addictive can on hand, you can always substitute with tomato sauce.
Prep Time10 mins
Cook Time55 mins
Servings: 4

Ingredients

  • 1 lb ground Venison
  • 1 cup quinoa, cooked
  • 1 tbsp olive oil
  • 1 tomato, diced
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 cup El Pato Jalapeno Sauce (or 1 cup tomato sauce)
  • 1 cup Cheddar Jack Farmstyle Cut (shredded)
  • 1 tsp oregano
  • 1 tsp granulated garlic
  • 1 tsp sea salt
  • fresh parsley leaves, chopped

Instructions

  • Preheat oven to 375°F.
  • Remove the tops from the bell peppers along with the
    membranes and seeds.
  • Heat the olive oil in a skillet over medium-high heat. When the
    oil is warmed add the shallot and minced garlic cooking for 1-2 minutes. Add
    the ground venison and cook until lightly browned. Combine the diced tomatoes, oregano,
    garlic and salt and continue cooking until browned. Remove from heat.
  • In a bowl, stir together the cooked quinoa, venison and the
    1/2 cup El Pato Jalapeno Sauce. Divide the venison mixture evenly among the peppers and
    set in a cast iron skillet or oven proof baking dish.  Top each stuffed bell pepper with the
    farmstyle shredded cheddar jack cheese and the remaining jalapeno sauce.
  • Bake in 375°F oven for 40-45 minutes. Garnish with fresh
    parsley.

Notes

NOTE: You can substitute ground venison with other ground game meat such as ground elk or antelope.

Venison Stuffed Bell Peppers

Venison Stuffed Bell Peppers

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