Venison Stuffed Pepper Recipe

stuffed pepperpep

Venison Stuffed Peppers:


1 Cup cooked brown rice

6 Peppers; green, red, yellow, orange. Whichever floats your boat

1 Pound Ground Venison (beef, chicken, veal, pork anything you prefer)

1 Small Onion, chopped

3 Stalks Celery, chopped

salt and pepper to taste

1 TBS Olive Oil

1- 8oz can tomato sauce

3 TBS Tomato Paste

1TBS Worsteshire sauce

1/4 C parmesan cheese

1/4 C mozzarella Cheese

1/4 C Cheddar cheese


  • Cook your rice according to the instructions, set aside
  • Preheat Oven to 350*(F)
  • Clean peppers and cut off the top, clean out the ribs and seeds.
  • (Get a cupcake or muffin tray this helps keep the peppers standing up so they don’t fall down when you bake them)
  • In a sauté pan add; olive oil, onions and celery, cook on medium heat until just translucent, about 5 minutes.
  • Add in Venison, salt and pepper brown your meat
  • Once browned, add tomato paste and stir, then add the 8 oz can of tomato sauce, mix until combined and simmer for 5 minutes, turn off heat and add worsteshire sauce.
  • Add the meat mixture and rice, stir in mozzarella cheese and parmesan cheese.
  • I always add a little extra tomato sauce to the top of the peppers (1TBS per each pepper)
  • Bake in the oven for 50 minutes, then add shredded cheddar cheese to the top and bake for another 10 minutes.






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