A bell pepper is perfect for stuffing meat, cheese and more! You can customize this Venison Stuffed Peppers recipe any way you’d like with different types of cheese, onion, rice and sauce (but always keep the venison!).
Ingredients
1 pound ground venison
6 bell peppers, tops and cores removed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup uncooked white rice
1 white onion, chopped
2 tablespoons tomato paste
3 gloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 1/2 teaspoon dried oregano
Salt
Black pepper
1 cup shredded Colby & Monterey Jack
Directions
- Preheat oven to 400 degrees. Prepare rice according to directions.
- In a large skillet over medium heat, heat oil. Cook onions for about 5 minutes until soft. Stir in tomato paste and garlic and cook for about 1 minute.
- Add ground venison to skillet, breaking up meat with a spoon, until no longer pink (about 6 minutes).
- Stir in cooked rice and diced tomatoes. Season with oregano, salt and pepper. Let simmer for about 5 minutes.
- Place peppers cut-side up in a 9×13-inch baking dish and drizzle with olive oil. Spoon beef mixture into each pepper and top with cheese, then cover baking dish with foil.
- Bake for about 35 minutes until peppers are tender. Remove foil and bake another 10 minutes until cheese is bubbly.
Recipe inspiration from Delish.
