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  • Steve Hamilton

Stuffed Venison Peppers

Updated: Dec 6, 2023

Posted by Steve Hamilton | Nov 1, 2021 | Recipes, Slow Food

If you are looking for a dish with leftovers, this surely will not be it! RECIPE


  • 1 lb. of your favorite ground venison

  • ½ lb of your favourite wild game fresh sausage

  • 1 ½ cups cooked rice

  • ½ tsp. oregano

  • ½ tsp. thyme

  • 1 tsp chili powder

  • 1 ½ tsp. sea salt

  • 1 ½ tsp. fresh cracked black pepper

  • ¼ cup water

  • 2 cup tomato sauce

  • 1 onion, diced

  • 4 cloves crushed garlic

  • 6 bell peppers with tops cut off & cored (reserve tops and chop)- par boil peppers for 5 minutes.

  • 1 cup shredded cheese (your favourite)


  1. Preheat the oven to 375F.

  2. Start by heating a heavy frypan over medium heat and toss in 1 tbsp of oil- Add onion and diced pepper tops and cook till slightly caramelized.

  3. Remove sausage from casing and add to frypan. Cook for 5 minutes

  4. Add the ground venison, garlic and all seasonings. Cook until the meat is no longer pink and cooked through.

  5. Add water, cooked rice, and 1 cup of the tomato sauce. Cook for 5 minutes until well combined. Remove from heat.

  6. Spread remaining sauce on bottom of baking dish and put the peppers in. Stuff with the filling until they are over full.

  7. Put in a preheated oven, and bake for 25-30 minutes, covered loosely with foil.

  8. Remove foil, add cheese and then return to the oven until the cheese is melted and slightly browned.

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