Venison-stuffed peppers recipe

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  • 6 bell peppers, assorted colors
  • 4 strips thick bacon, chopped
  • ½ pound (450 g) ground pork
  • ½ pound (450 g) ground venison
  • ¼ cup (40 g) celery, diced
  • 1 cup (150 g) onion, diced
  • ¼ cup (40 g) garlic, minced
  • ½ cup (75 g) green onion, chopped
  • ¼ cup (6 g) parsley, chopped
  • 2 large eggs, beaten
How to Make It
  1. Cut tops out of bell peppers and remove inside seeds. Dice tops and save for later. Soak peppers in boiling water for 5 minutes to soften.
  2. Cook bacon in large skillet until crispy to render fat. Once brown, remove from skillet and set aside for later.
  3. Add ground deer and pork to skillet. Using a wooden spoon, chop meats well to incorporate.
  4. Once meat is thoroughly browned (10–12 minutes), add celery, onion, garlic, and reserved peppers from tops. Sauté for another 10–15 minutes until onions are cooked.
  5. Preheat oven to 350°F (175°C).
  6. Mix green onion and parsley well with the meat filling. Remove from heat and allow to cool slightly in bowl.
  7. Once cooled, fold in the beaten eggs and season to taste with black pepper. Stuff peppers generously with mixture.
  8. Place in oven and cook until brown on top (about 30 minutes).

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