Venison Stuffed Peppers

Name: Venison Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 8 medium sized Red Sweet Peppers; 1 lb. ground venision; 1/2 cup white rice (i use jasmine rice); 1 cup water; 1- 12oz can Tomato Sauce; 3 tbsp. Worcestershire Sauce; 1/4 tsp. Garlic Powder; 1/4 tsp. Onion Powder; Italian Seasoning; Salt and Pepper; 1 cup shredded Cheddar Cheese

(2)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 8

Ingredients

8 medium sized Red Sweet Peppers 1 lb. ground venision1/2 cup white rice (i use jasmine rice)1 cup water1- 12oz can Tomato Sauce3 tbsp. Worcestershire Sauce1/4 tsp. Garlic Powder1/4 tsp. Onion PowderItalian Seasoning Salt and Pepper 1 cup shredded Cheddar Cheese

Directions

Preheat oven to 350. Bring water to boil, add rice, reduce heat and simmer for 15-20 minutes. While rice is cooking, brown ground venison in large pan.
Prepare peppers by cutting open tops and removing seeds and arrange in deep baking dish.
In a large bowl combine cooked venison, rice, 3/4 of tomato sauce, worcestershire sauce, garlic powder, onion powder, italian seasoning, salt and pepper. Fill each pepper with venison mixture top with remaining tomato sauce. Add cheese to top of peppers and cover dish. Cook for 45 minutes. Peppers should be tender. Let cool for a few minutes and enjoy!!

Serving Size: makes 8 stuffed peppers

Number of Servings: 8

Recipe submitted by SparkPeople user KRISTINALYNN24.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 226.9
Total Fat: 9.7 g
Cholesterol: 70.4 mg
Sodium: 424.1 mg
Total Carbs: 14.9 g
Dietary Fiber: 3.1 g
Protein: 20.5 g

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Member Reviews

LIZMORGAN
I used this as the blueprint for my venison stuffed peppers and they turned out incredible! I did add some extra spices (oregano, basil, garlic salt), omitted the cheese and Worcestershire, and used brown rice cooked in chicken broth. I will definitely be making this again, thanks for sharing! :) - 3/18/15
CD8554730
Loved it!!! - 10/25/11