Venison stuffed fiesta peppers
Venison stuffed fiesta peppers

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, venison stuffed fiesta peppers. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Venison stuffed fiesta peppers is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Venison stuffed fiesta peppers is something that I have loved my entire life.

Delicious & Easy Stuffed Bell Peppers Made With Ground Beef, Rice, & Italian Seasoning. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend. Stir in cooked rice, kosher salt, ground black pepper, minced garlic cloves, and tomato sauce.

To begin with this recipe, we must prepare a few components. You can cook venison stuffed fiesta peppers using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Venison stuffed fiesta peppers:
  1. Take 1 lb thawed ground venison
  2. Get 4 each bell pepper
  3. Get 2 cup cooked rice
  4. Prepare 1 packages taco seasoning
  5. Make ready 1/2 cup shredded cheese
  6. Get 2 clove pressed garlic
  7. Take 1/2 large yellow onion, chopped
  8. Take 1 each any brand jar of spaghetti sauce

Melt butter in a large saucepan. Add ground venison and cook until all meat is browned. Add mushrooms, sage, salt and pepper. Add the ground venison to the mixture and combine thoroughly.

Instructions to make Venison stuffed fiesta peppers:
  1. Cook rice according to package instructions and set aside
  2. Cut the tops off of bell peppers to form bowls, then de-vein centers.
  3. Mix ground venison, chopped onion, pressed garlic, cooked rice, cheese, and taco seasoning in a large bowl
  4. Add venison mixture to insides of pepper bowls
  5. Place peppers into a slow cooker, pour jar of spaghetti sauce over their tops til covered
  6. Cook on low heat for 8 hours or high for 4 hours
  7. When done cooking add grated cheese over the tops of peppers and let cheese melt
  8. Scarf em' down!

Add mushrooms, sage, salt and pepper. Add the ground venison to the mixture and combine thoroughly. Stuff the mixture into the peppers. Sprinkle each pepper half with as much cheese as you would like. Heat oil in large skillet over medium heat.

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