Venison-Stuffed Peppers

10 ingredients
5 steps

Ingredients

  • 4 teaspoons unsalted butter
  • 1 onion, chopped
  • 1 1/2 pounds ground venison
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 (6 ounce) box sage stuffing mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, or as needed
  • 4 large green bell peppers, halved, stems and seeds removed

Directions

  1. 1
    Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.
  2. 2
    Combine venison, 1/2 the Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend.
  3. 3
    Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  4. 4
    Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
  5. 5
    Bake in the preheated oven for 60 minutes. Top with remaining Cheddar cheese and continue baking until melted and starting to brown, about 15 minutes more.

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