We all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have also used the filling in jacket potatoes, great if you have some filling left over.
The meat does have to be minced either ask your butcher to do this or if you have your own supply of venison a mincer is always a good tool to have and can be brought very reasonably.
Venison Stuffed Peppers
By September 5, 2016Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 1 hr 5 mins
We all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have …
- 500 grams venison minced
- 250 grams mild Italian sausage such as chorizo
- 1 sweet onion chopped
- 1 tbsps minced garlic
- 1 tsp herbs de provénce
- 3 handfuls baby spinach
- 6-8 pepper cups tops removed and cored
- 115 grams mozzarella grated
- 1 small can chopped tomatoes
- olive oil
- salt and pepper
- Preheat a frying pan to medium. Add a little bit of olive oil and sauté and venison, breaking the meat up into small pieces.
Add the chorizo
- When the meat is brown, drain the fat and return the pan to the stove.
Lower the heat and add the onion and garlic to the mixture. Season with the herbs, salt, and pepper.
- Stir in the spinach one handful at a time, allowing the leaves to wilt. Turn off the heat.
Warm your oven to 350F/180c or Gas mark 4. While you’re waiting, pour the canned tomatoes in the casserole dish. The moisture from the tomatoes will help the peppers steam.
- Fill each pepper cup with the meat and spinach mixture. Gently arrange the cups inside the casserole dish (we used a flat dish with a lip covered with foil) so they don’t fall over.
Sprinkle mozzarella on top of the peppers. Cover the dish and put everything in the oven.
- Bake for 45 minutes.
Serve the peppers with rice. Spoon some tomatoes on top