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Venison stuffed peppers

You’ll need:

2 pounds venison

3 green or colored peppers

1 1/2 cup chopped celery

1 small yellow onion

1 small red onion

1 package baby Bella mushrooms

5 cloves garlic

1 can cream of mushroom

1 1/2 cup beef broth

2 tsp fresh thyme


4 cups cooked wild rice

1/2 cup mozzarella cheese (or 5 slices white American cheese)

1 pound grated Colby cheese

First brown the venison then push to side of pan and add minced garlic and chopped onions, drizzle with olive oil and sauté until began to soften. Then add celery, mushrooms and mix with meat mixture. Put in beef broth and bring to a simmer and simmer for 5-7 minutes. Salt and pepper to taste and add in fresh thyme. Then add cream of mushroom and 1/2 cup mozzarella cheese. In separate pot make wild rice as directed. I made in my pressure cooker, and it’s 2 parts liquid to 1 part rice. Once rice is cooked add to meat mixture and stir. If seems dry add more beef broth to loosen mixture (when you stir it it shouldn’t be to thick but you don’t want extra runny liquid either)

Cut peppers in half lengthwise and gut peppers. In a 9 by 12 inch pan layer bottom of pan with rice and meat mixture. Then sprinkle with cheese. Then take peppers and stuff with meat mixture and place on top of layer in pan repeat until all peppers are full and in pan. Top each pepper with cheese and cover with tin foil and place into oven at 350 degrees for 30 minutes. Remove foil and place back into oven for 5-10 minutes to brown cheese. Remove and serve. We’ve with salad and crusty bread. Enjoy

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