Recipe: Venison Stuffed Sweet Peppers


            1 lb. ground venison

            4 large sweet red peppers

            2 cups white button mushrooms

            1 cup wild rice

            4 cups water

            2 Tbsp butter

            1 Tbsp thyme

            1 tsp sea salt

            ½ tsp ground black pepper

            1 cup shaved or crumbled gruyere cheese




1.      Preheat oven to 350 F.

2.      In a large cast iron skillet, cook ground venison over medium-low heat until it is just pink in color.

3.      Chop the tops off of the sweet red peppers and hollow out for seeds. Chop mushrooms into small pieces.

4.      In a large pot bring 4 cups of water to a boil. Add the wild rice, chopped mushrooms, butter, thyme, sea salt and ground black pepper, then reduce heat and cover. Continue to cook about 45-50 minutes, until rice is tender but still firm.

5.      Scoop the cooked rice into the hollowed out red peppers and then top with the shaved or crumbled gruyere cheese.

6.      Place stuffed peppers onto a lightly oiled baking sheet and cook for 45-60 minutes, until the cheese is fully melted and the peppers are heated through.



Makes 4 Servings