Venison Stuffed Bell Peppers
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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


  • 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


  • 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


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