Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brad's venison and sausage stuffed aloha pepper. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Brad's venison and sausage stuffed aloha pepper is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Brad's venison and sausage stuffed aloha pepper is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have brad's venison and sausage stuffed aloha pepper using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's venison and sausage stuffed aloha pepper:
- Prepare aloha peppers. Remove stem and seed core
- Prepare cooked and crumbled breakfast sausage
- Prepare ground venison
- Prepare Salt, white pepper, Italian seasoning,
- Prepare minced garlic
- Take shredded mozzarella cheese
- Get cream cheese, room temperature
- Get prepared rice
- Prepare shredded parmesan cheese
Instructions to make Brad's venison and sausage stuffed aloha pepper:
- Brown venison in a lg frying pan. Add garlic and season to taste.
- Mix all other ingredients together except for peppers and parmesan in a lg bowl. Fold in the venison until all is mixed well.
- Stuff peppers with mixture make sure to pack it into the peppers well. Top the peppers with parmesan cheese.
- Place on a baking sheet in a 400 degree oven for 35 minutes just until tops of peppers start to char.
- Serve immediately. Enjoy.
So that is going to wrap it up for this special food brad's venison and sausage stuffed aloha pepper recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
