Venison-Stuffed Peppers Recipe

Directions

Ingredients :

4 teaspoons unsalted butter

1 onion, chopped

1 ½ pounds ground venison

1 ½ cups shredded Cheddar cheese, divided

1 (6 ounce) box sage stuffing mix

1 teaspoon garlic powder

½ teaspoon ground black pepper

¼ teaspoon salt

1 cup heavy whipping cream, or as needed

4 large green bell peppers, halved, stems and seeds removed

Methods :

Step 1

Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.

Step 2

Combine venison, 1/2 the Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.

Step 4

Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.

Step 5

Bake in the preheated oven for 60 minutes. Top with remaining Cheddar cheese and continue baking until melted and starting to brown, about 15 minutes more.