Venison Stuffed Peppers
Created by: Ryan Reading, Fall Obsession Pro Staff
Stuffed peppers are one of those meals that quietly solve a problem every hunter runs into after the season… what to do with all that ground venison without making it feel repetitive. They’re forgiving, easy to stretch, and they let venison shine without tasting “gamey” or overworked. It’s a simple way to turn freezer meat into a full meal that feeds a family, reheats well, and doesn’t require turning dinner into a production.
Ingredients
4–6 large bell peppers
1½ lbs ground venison
1 tbsp olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
1 cup cooked rice (white or brown)
1 cup crushed tomatoes or tomato sauce
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried oregano
½ tsp dried thyme
Salt and black pepper to taste
½ cup shredded cheese (cheddar, mozzarella, or provolone)
Optional: 1–2 tsp Worcestershire sauce or sour cream to top
How to Cook It
Preheat the oven to 375°F.
Prepare the peppers - Cut the tops off, remove seeds and membranes, and lightly salt the inside. Set upright in a baking dish.
Brown the venison - Heat oil or butter in a skillet over medium heat. Add onion and cook until soft. Add garlic and cook 30 seconds. Add venison, season with salt and pepper, and cook until fully browned.
Build the filling - Stir in tomato paste, crushed tomatoes, paprika, oregano, thyme, and Worcestershire if using. Simmer 5–10 minutes until thickened. Remove from heat and stir in cooked rice.
Stuff the peppers - Fill peppers generously with the venison mixture. Add a small splash of water or tomato sauce to the bottom of the baking dish to prevent sticking.
Bake covered - Cover loosely with foil and bake for 35 minutes.
Finish uncovered - Remove foil, sprinkle cheese on top, and bake another 10–15 minutes until peppers are tender and the tops are lightly browned.
Rest and serve - Let sit for 5 minutes before serving.
So, on your cold winter weekends stuffed venison peppers make a great meal.