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Venison-Stuffed Peppers

Rated as 5 out of 5 Stars

"During hunting season we dive into cooking with venison, and people don't always realize that venison can be easily substituted for beef in many common recipes. This is my flavorful twist on stuffed peppers utilizing lean ground venison. Easy to prepare and even easier to enjoy."
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1 h 45 m servings 407
Original recipe yields 8 servings (8 stuffed pepper halves)


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  1. Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes.
  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. Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  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. 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.

Nutrition Facts

Per Serving: 407 calories; 22.7 24.1 26.7 133 579 Full nutrition

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These were the best stuffed peppers. My daughter had no idea that I used deer meat! I was unsure of the ingredients and thought it might need something more but followed the recipe and they were...

I have made this for the third time and think I have perfected it. I blanched yellow bell peppers and used cornbread dressing. I added powdered sage. I used cubed sharp white cheddar in the mix...