Bell Peppers Stuffed with Venison (Recipe) | Outdoor Channel
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Bell Peppers Stuffed with Venison (Recipe)

Bell Peppers Stuffed with Venison (Recipe)


  • 1 pound ground venison
  • ¼ pound ground pork
  • ½ cup cooked rice
  • 2 garlic cloves, minced
  • ¼ cup grated onion
  • ½ teaspoon garlic salt
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs
  • 5 to 6 medium green bell peppers
  • 2 cups tomato sauce
  • 1 bay leaf


Mix venison, pork, rice, garlic, onion, salts, pepper, and eggs in bowl. Cut of the tops of the peppers and set aside. Clean out seeds carefully. Stuff meat mixture into peppers and replace tops. Place in a Dutch oven and add tomato sauce and bay leaf. Cover and bring to a boil. Simmer on low for about 1 hour. Add water as necessary if liquid gets low. Remove and serve hot. Serves 5 to 6.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit

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