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Recipe - Ella's Venison-Stuffed Peppers

November 5, 2012
From The Sportsman's Table , Ohio Valley Outdoors

[Submitted by: Ella from Newtown, PA]

Ingredients: 1 lb. ground venison, 4 lg. peppers, color of chef's choice, 1 (16 oz.) jar pasta/tomato sauce, 2 tsp. oregano, 1/4 c. chopped onion (opt.), 1 c. cooked white or brown rice, 3/4 c. shredded Mozzarella cheese, 1/4 c. grated Parmesan cheese, 2 tsp. ground black pepper.

Prep Time: 10 min.

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The Sportsman's Table

Cook Time: 40 min.

Ready In: 50 min.

Yields: 4 servings

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Directions: Preheat oven to 350 degrees. Cut off tops of peppers and remove seeds and insides and wash; set aside. Cook ground venison in skillet and drain. In a large bowl, mix 3/4 's of sauce, oregano, black pepper, cooked rice, Parmesan cheese and cooked venison. Fill peppers with mixture and place in 8 x 8-inch baking pan. Pour remaining sauce over peppers and sprinkle with Mozzerela cheese on top. Cover loosely with foil. Place in preheated 350 degree oven and bake for 30 min. Remove foil and bake for anther 5 to 20 minutes, depending on desired tenderness of peppers. Serve hot. Additional seasoning can be added as desired. Try a little of Sportsman's Table Awesome Antler Rub in this recipe. Item # MG104.

Find more recipes in each issue of Ohio Valley Outdoor Times and Ohio Valley Outdoor magazine or at Sportsman's Table -



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