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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Delicious multicolored bell peppers stuffed with ground venison or any leftover venison roast or steak. Ingredients:
1 lb ground venison |
1 tablespoon butter |
4 garlic cloves, minced |
3/4 cup red onion, chopped |
1 large portabella mushroom, cubed |
1/2 teaspoon sage |
1 teaspoon fresh ground black pepper |
1 teaspoon sea salt |
4 medium bell peppers, any color |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in a large saucepan.
3. Add minced garlic and chopped onions and saute for 5 minutes on medium heat.
4. Add ground venison and cook until all meat is browned.
5. Add mushrooms, sage, salt and pepper.
6. Cook until mushrooms are reduced.
7. Rinse bell peppers.
8. Cut off tops of bell peppers and set aside.
9. Clean out the core and seeds of the bell pepper and throw away.
10. Stuff peppers with meat mixture and put the pepper top back on.
11. Place all four peppers in a baking dish standing up.
12. Bake in the oven for 45 minutes.
13. Serve by itself for a lunch or with a pilaf for a larger meal.
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