Savory Venison-Stuffed Bell Peppers
Elevate your dinner table with these Savory Venison-Stuffed Bell Peppers, a delightful blend of tender doe meat and vibrant vegetables. This recipe offers a wonderful way to enjoy venison's unique flavor while keeping it light and healthy. Infused with a harmonious mix of spices, creamy textures, and topped with a four-cheese Mexican blend, these stuffed pepppers are sure to impress your family and friends. Whether you’re a seasoned venison lover or a curious newcomer, you'll appreciate how the subtle flavors come together in this wholesome dish. Perfect for gatherings, this recipe not only helps you use up that harvested venison but also provides a delicious and nutritious meal everyone will love!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
red sweet peppers
6 (washed, tops removed, seeds and pith cleaned out)
venison
1.5 lbs (ground, doe preferred)
kosher salt
1 teaspoon (for seasoning)
fat-free half-and-half
1/2 cup (for creaminess)
fat-free sour cream
1/2 cup (for a creamy texture)
olive oil
1/4 cup (for sautéing)
French taco seasoning mix
to taste (for flavoring)
French chili seasoning mix
to taste (for flavoring)
salsa
1/4 cup (for added flavor)
Kraft four-cheese Mexican blend cheese
to taste (for topping)
garlic cloves
2 (minced)
shallots
3 (chopped)
cabernet sauvignon wine
1/2 cup (for richness)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully wash the red bell peppers and slice the tops off, removing the stems and seeds. Use a spoon to scoop out any remaining white pith.
3
In a large frying pan, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
4
Add the ground venison to the pan and cook until browned, breaking it apart as it cooks.
5
Stir in half of the French taco seasoning and half of the chili seasoning. Mix well to incorporate the spices into the meat.
6
Reduce the heat to low and add the fat-free half-and-half, fat-free sour cream, salsa, kosher salt, and cabernet sauvignon. Mix until well combined.
7
Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until it thickens to a consistency similar to vegetable beef stew.
8
Carefully spoon the venison mixture into each prepared bell pepper until they are just about full.
9
For a cheesy touch, sprinkle your desired amount of Kraft four-cheese Mexican blend cheese on top of each filled pepper.
10
Place the stuffed peppers upright in a baking dish and cover it with foil.
11
Bake in the preheated oven for 30-45 minutes or until the peppers are tender and the filling is heated through. Remove the foil for the last 10 minutes of cooking for a delightful cheesy crust.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this stuffed pepper recipe?
The recipe uses 1.5 lbs of ground venison, with a preference for doe meat.
What type of bell peppers are best for this dish?
This recipe specifically calls for 6 red sweet peppers.
What oven temperature is required for baking the peppers?
The oven should be preheated to 350°F (175°C).
How should I prepare the bell peppers before stuffing them?
Wash the peppers, slice off the tops, remove the stems and seeds, and use a spoon to scoop out any remaining white pith.
What aromatics are sautéed at the beginning of the cooking process?
The recipe uses three chopped shallots and two minced garlic cloves.
Which oil is used for sautéing the vegetables?
The recipe calls for 1/4 cup of olive oil.
What seasonings are used to flavor the venison?
The meat is seasoned with French taco seasoning mix, French chili seasoning mix, and kosher salt.
What type of wine is added to the venison mixture?
1/2 cup of Cabernet Sauvignon wine is used to add richness to the sauce.
How do you make the filling creamy without high fat content?
The recipe uses 1/2 cup of fat-free half-and-half and 1/2 cup of fat-free sour cream.
What kind of salsa should be used?
The recipe suggests 1/4 cup of your preferred salsa for added flavor.
How long should the venison and sauce mixture simmer?
The mixture should simmer for about 10-15 minutes until it thickens.
What consistency should the meat filling reach before stuffing?
It should reach a consistency similar to vegetable beef stew.
What type of cheese is used for the topping?
Kraft four-cheese Mexican blend cheese is sprinkled on top to taste.
Should the peppers be covered while baking?
Yes, the peppers should be placed in a baking dish and covered with foil.
How long is the total baking time?
The peppers should bake for 30-45 minutes in total.
How do I get a crispy cheese crust on top of the peppers?
Remove the foil for the last 10 minutes of the baking time.
How many servings does this recipe make?
The recipe uses 6 bell peppers, making it suitable for 6 individual servings.
Is this venison recipe considered healthy?
Yes, it is tagged as a healthy, low-fat recipe that uses lean venison and fat-free dairy products.
What is the benefit of using doe meat for this recipe?
Doe meat is often preferred for its tender texture and milder flavor profile in ground venison dishes.
Can I use a different type of wine?
While Cabernet Sauvignon is recommended for richness, any dry red wine can likely be substituted.
How long do I sauté the shallots and garlic?
Sauté them over medium heat for about 3-4 minutes until they are soft and fragrant.
When should I add the taco and chili seasoning?
Add the seasonings after the venison has been browned in the pan.
What is the purpose of the fat-free half-and-half?
It is used to add creaminess to the venison filling while keeping the dish light.
Do I need to cook the venison completely before stuffing the peppers?
Yes, you brown the venison and then simmer it with the sauce components before spooning it into the peppers.
Are the pepper tops kept or discarded?
The instructions mention slicing the tops off and removing the stems; they are generally not used in the final bake.
What makes this a 'Mexican-style' dish?
The combination of taco seasoning, chili seasoning, salsa, and the four-cheese Mexican blend gives it its regional flavor.
How much salt is used in the recipe?
The recipe calls for 1 teaspoon of kosher salt.
Is there a specific brand of cheese recommended?
The recipe suggests Kraft four-cheese Mexican blend.
Can I make this recipe ahead of time?
Yes, you can prepare the venison filling in advance and stuff the peppers when you are ready to bake.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.