Course
Main
Duration
1 hour
Serves
4-6
Chef’s notes
Need to shake up yourTaco Tuesday? Try these cheesy stuffed peppers with Mexican rice. It’s a great way to experiment without giving up the best part—the venison taco meat. Be sure to double the batch because they’re excellent as leftovers served with an egg on top.
If you want to simplify this recipe, forget the spice list and pick up a jar of ourChupacabra Green Taco Seasoning. While I ordinarily don’t care for pre-made taco seasonings, this mixture of hatch chili peppers, cilantro, garlic, and more is a badass blend that makes ground meat a lot more interesting.
Ingredients
- 1 lb. ground venison
- 1 ½ tsp. kosher salt
- ½ tsp. cumin
- ½ tsp. oregano
- ¾ tsp. ancho chili powder
- 2 tbsp. lime juice
- 1 tbsp. honey
- ¼ cup water
- 3 tbsp. tomato paste
- ½ yellow onion, finely diced
- 2 cloves of garlic, minced
- 2 tbsp. cooking oil
- 4 bell peppers, cut in half
- 2 cups shredded cheese
Mexican Rice
- 1 cup white rice
- 1 ½ cups chicken stock or water
- ¼ cup tomato paste
- ¼ cup chopped onion
- 2 garlic cloves, minced
- Salt and pepper to taste
Also works with
Any ground wild game
Special equipment
Sauté pan or cast iron skillet
Preparation
- Preheat an oven to 350 degrees.
- Cut the bell peppers in half and remove the stem and seeds. Coat with a thin layer of oil and roast for about 10-15 minutes to soften.
- While the peppers are roasting, mix the salt, cumin, oregano, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
- Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in a tablespoon of cooking oil. Once the oil is hot, add the ground venison andbrown.
- Remove the meat from the pan and set aside.
- Add another tablespoon of oil if needed and sauté the onions for a few minutes until they soften. Stir in the garlic and cook another minute.
- Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
- Stuff the bell peppers with the Mexican rice (see recipe below), taco meat, and cheese. Roast the peppers in the oven for 10 minutes, or until the cheese starts to bubble. Serve warm.
Mexican Rice
- Heat a small pot over medium-high heat. Add a tablespoon of oil and sauté the onion until soft. Add the garlic and cook an additional minute. Pour in the stock and whisk in the tomato paste until incorporated. Season with few pinches of salt and pepper.
- Bring the liquids to a soft boil and stir in the rice. Reduce the heat to the lowest setting and cover. Cook until rice is tender and liquid is absorbed, or about 15-20 minutes. Remove the lid and release the steam. Fluff with a fork and stuff inside the bell peppers.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Venison Tacos
(2)Ground venison tacos are a staple in households across the country. You can make this all-purpose recipe with any ground wild game for an easy weeknight meal. There are several ways to incorporate taco meat into your dinner rotation besides just putting it in a taco shell. Instead, try it on a...
Danielle PrewettFeb 18, 2020
Read MorePlay Now
Recipes
Venison-Stuffed Manicotti
(0)
I used to serve a pasta dish similar to stuffed manicotti at a restaurant I worked at years ago. Ours was a cannelloni, a fresh pasta sheet wrapped around a filling, seared in butter until browned, and baked in homemade tomato sauce. The result is the same, a tubular-shaped pasta filled with...
Lukas LeafJan 20, 2022
Read MorePlay Now
Recipes
Venison-Stuffed Cabbage Rolls
(0)My grandmother was a first-generation Polish immigrant, and I fondly remember the smells overtaking the entire house when she made stuffed cabbage rolls. Nowadays, at the end of every year, my family and I make a big Polish feast to celebrate the holidays. With two young kids blazing their own...
Lukas LeafDec 27, 2021
Read MorePlay NowReviews
Save this recipe
Venison Stuffed Peppers
Recipe by:Danielle Prewett
Course
Main
Duration
1 hour
Serves
4-6
Chef’s notes
Need to shake up yourTaco Tuesday? Try these cheesy stuffed peppers with Mexican rice. It’s a great way to experiment without giving up the best part—the venison taco meat. Be sure to double the batch because they’re excellent as leftovers served with an egg on top.
If you want to simplify this recipe, forget the spice list and pick up a jar of ourChupacabra Green Taco Seasoning. While I ordinarily don’t care for pre-made taco seasonings, this mixture of hatch chili peppers, cilantro, garlic, and more is a badass blend that makes ground meat a lot more interesting.
Ingredients
- 1 lb. ground venison
- 1 ½ tsp. kosher salt
- ½ tsp. cumin
- ½ tsp. oregano
- ¾ tsp. ancho chili powder
- 2 tbsp. lime juice
- 1 tbsp. honey
- ¼ cup water
- 3 tbsp. tomato paste
- ½ yellow onion, finely diced
- 2 cloves of garlic, minced
- 2 tbsp. cooking oil
- 4 bell peppers, cut in half
- 2 cups shredded cheese
Mexican Rice
- 1 cup white rice
- 1 ½ cups chicken stock or water
- ¼ cup tomato paste
- ¼ cup chopped onion
- 2 garlic cloves, minced
- Salt and pepper to taste
Also works with
Any ground wild game
Special equipment
Sauté pan or cast iron skillet
Preparation
- Preheat an oven to 350 degrees.
- Cut the bell peppers in half and remove the stem and seeds. Coat with a thin layer of oil and roast for about 10-15 minutes to soften.
- While the peppers are roasting, mix the salt, cumin, oregano, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
- Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in a tablespoon of cooking oil. Once the oil is hot, add the ground venison andbrown.
- Remove the meat from the pan and set aside.
- Add another tablespoon of oil if needed and sauté the onions for a few minutes until they soften. Stir in the garlic and cook another minute.
- Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
- Stuff the bell peppers with the Mexican rice (see recipe below), taco meat, and cheese. Roast the peppers in the oven for 10 minutes, or until the cheese starts to bubble. Serve warm.
Mexican Rice
- Heat a small pot over medium-high heat. Add a tablespoon of oil and sauté the onion until soft. Add the garlic and cook an additional minute. Pour in the stock and whisk in the tomato paste until incorporated. Season with few pinches of salt and pepper.
- Bring the liquids to a soft boil and stir in the rice. Reduce the heat to the lowest setting and cover. Cook until rice is tender and liquid is absorbed, or about 15-20 minutes. Remove the lid and release the steam. Fluff with a fork and stuff inside the bell peppers.