Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, venison stuffed fiesta peppers. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Need a quick and easy recipe for the work week?? Try substituting lean ground beef, ground. Check out these Venison Stuffed Peppers made with ground venison and topped with shredded cheese.
Venison stuffed fiesta peppers is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Venison stuffed fiesta peppers is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have venison stuffed fiesta peppers using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Venison stuffed fiesta peppers:
- Take 1 lb thawed ground venison
- Get 4 each bell pepper
- Make ready 2 cup cooked rice
- Prepare 1 packages taco seasoning
- Take 1/2 cup shredded cheese
- Get 2 clove pressed garlic
- Get 1/2 large yellow onion, chopped
- Make ready 1 each any brand jar of spaghetti sauce
If you are fortunate enough to have put some venison in your freezer this fall, put this one in your arsenal of deer recipes. See recipes for Crockpot Venison Veg Soup too. Your standard stuffed peppers but with venison instead of beef (because its so much leaner, healthier and tastier!) Prepare peppers by cutting open tops and removing seeds and arrange in deep baking dish. See more ideas about Venison, Venison recipes, Game food.
Steps to make Venison stuffed fiesta peppers:
- Cook rice according to package instructions and set aside
- Cut the tops off of bell peppers to form bowls, then de-vein centers.
- Mix ground venison, chopped onion, pressed garlic, cooked rice, cheese, and taco seasoning in a large bowl
- Add venison mixture to insides of pepper bowls
- Place peppers into a slow cooker, pour jar of spaghetti sauce over their tops til covered
- Cook on low heat for 8 hours or high for 4 hours
- When done cooking add grated cheese over the tops of peppers and let cheese melt
- Scarf em' down!
Stuff peppers with the venison mixture. Stuffed Venison Backstrap recipe stuffed with a mushroom and bacon mixture, wrapped in bacon and smoked on the Traeger Grill. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. Ingredients: Venison, Lactic Acid**, Sea Salt, Water, Black Pepper, Cultured Celery Powder, Onion Powder, Garlic Powder.**Not From Milk Directions: Ready To Eat Safety Warning: This Product Is Labelled To United States Standards And May Differ From Similar Products Sold Elsewhere In Its.
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