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.
1cupEl Pato Jalapeno Sauce(or 1 cup tomato sauce)
1cupCheddar Jack Farmstyle Cut(shredded)
fresh parsley leaves,chopped
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.
NOTE: You can substitute ground venison with other ground game meat such as ground elk or antelope.