Venison Stuffed Peppers



  • 6 large yellow, red or green peppers
  • 10 cups water
  • 3 cans (14 1/2 oz. each) diced tomatoes, undrained
  • 1/4 cup packed brown sugar
  • 1 1/2 lb. lean ground venison or (substitute)
  • 2 cups cooked brown rice pilaf or brown rice
  • 2/3 cup seasoned dry bread crumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Mrs. Dash all natural seasoning
  • 1 teaspoon hot red pepper sauce


Heat oven to 350 F. Cut 1/2 inch slice from top of each pepper, reserving tops. Remove and discard seeds and membrane. Cut and discard thin slice from bottom of each pepper to allow pepper to stand upright. (Do not cut hole in bottom of pepper.) In 6 quart Dutch oven or stockpot, bring water to a boil over medium high heat. Add peppers. Cook for 3 to 5 minutes, or until peppers are tender crisp. Remove peppers from water. Drain. Arrange peppers upright in 13x9 inch baking dish. In medium mixing bowl, combine tomatoes and sugar. In large mixing bowl, combine 1 cup tomato mixture and remaining ingredients. Spoon about 1 1/4 cups meat mixture into each pepper. Top with reserved pepper tops. Pour remaining tomato mixture around peppers. Bake for 1 to 1 1/2 hours, or until meat is firm and no longer pink.


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