- 8 large Bell peppers
- 1 tbsp. bacon grease (or butter/olive oil)
- 1 ½ pounds ground venison
- Kosher salt
- Cracked black pepper
- 1/2 cup finely chopped onion
- 5 cloves finely chopped garlic
- 1 10 ounce can Rotel diced tomato
- 2 cups cooked Spanish rice
- 1 cup sour cream
- 1 tsp Worcestershire sauce
- Hot pepper sauce
- 1 cup shredded pepper jack cheese
- ¼ cup shredded sharp cheddar cheese
- ¼ cup chopped green onion
This recipe is great with green bell peppers, but is exceptional with a multi-colored pepper presentation. A mixture of red, yellow, orange, and even purple bell peppers create a really festive feel to this tasty concoction. Pick out peppers that are blocky and will stand up on their base well.
Slice off the tops of the peppers and remove the seeds and rib membranes. Par-boil the peppers for 5 minutes in a large pot of boiling salted water. Remove the peppers and let them drain. Do not over-cook the peppers as you want them to stand up when they are stuffed.
Use a large non-stick skillet to make the stuffing. Heat the bacon grease in the pan over medium-high heat. Add the venison and cook for 5-7 minutes until nicely browned and fully cooked. It is important to break up the meat using a wooden spoon or a spatula into equal-size pieces as it cooks. This ensures that all the venison bits cook evenly. Season to taste with salt and pepper.
Drain off the excess fat. Using a slotted spoon, push the meat to the other side of the pan and scoop it out onto a paper-towel-lined plate. The paper towels will any remaining fat. Wipe the pan with a paper towel to remove any remaining grease.
Return the meat to the pan and add the chopped onion and garlic along with the can of diced tomatoes. Stir well to blend and simmer over low heat for a few minutes. Next in the pan is the cooked Spanish rice, sour cream, and Worcestershire sauce. Stir to incorporate everything evenly. Add a dash or two (or more depending upon your propensity for heat) of your favorite hot sauce. Taste the filling and spice as needed. Remove the pan from heat and allow the mixture to cool.
Pre-heat your oven to 350 degrees F. You will need a baking dish large enough to hold all the peppers leaving some room between them. Stuff the peppers with the filling, leaving a little room for the cheese topping, and place them in the baking dish so they stand up.
Bake in the oven un-covered for 20 minutes. Remove from the oven and top each pepper with the shredded pepper jack cheese. Place a dollop of the sharp cheddar in the middle and then back into the oven to finish for another 10 minutes. Garnish with the chopped green onion and you are ready to serve!
These beauties with a crisp green salad make for a nice hearty meal. I would pair this dish with a hearty Zinfandel or a Rhone blend. On the beer side, this dish is delectable with a hoppy Pilsner or an IPA. This is a recipe you definitely will make again once you try it, so give it a whirl. It is easy to prepare and your family will love it.