Game Stuffed Peppers - KNEP - Kentucky Nutrition Education Program


Game Stuffed Peppers

Servings:6Serving Size:1 stuffed pepper


  • 6 medium bell peppers
  • 1 medium onion, diced
  • 2 garlic cloves, minced, or 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 pound ground venison, elk, or beef
  • 1 tablespoon salt-free herb blend
  • 1 teaspoon ground pepper
  • 1 teaspoon dried oregano
  • 1 IS-ounce can no-salt­ added tomato sauce
  • 1 cup cooked rice
  • 4 ounces Monterey Jack Cheese, shredded


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds, especially after handling raw meat.
  2. Preheat the oven to 350 degrees F.
  3. Gently scrub peppers with a clean vegetable brush under cool running water.
  4. Cut off curved top of pepper. Remove stem only and throw away. Dice remaining part of pepper top.
  5. Scoop out and discard seeds and pith from bottom part of each pepper. Preheat a 12-inch cast iron skillet over medium heat.
  6. Add olive oil to the skillet. Sauté the diced pepper and 0nion for 3 to S minutes, until they begin to soften. Add ground venison, garlic, salt-free herb blend, pepper, and oregano. Cook 3 to S minutes longer. Stir often.
  7. Add the tomato sauce and rice to the skillet. Stir to combine.
  8. Fill peppers with rice and meat mixture. Top with shredded cheese.
  9. Bake for 30 to 40 minutes, or until peppers are soft and cheese is melted.
  10. Serve immediately. Store leftovers in the refrigerator within 2 hours.
Source: Cook Wild Kentucky Project

280 calories; 9g total fat; 3.Sg saturated fat; Og trans fat; 75mg cholesterol; 380mg sodium; 25g carbohydrate; 4g dietary fiber; 9g total sugars; Og added sugar; 26g protein; 0% Daily Value of vitamin D; 15% Daily Value of calcium; 30% daily value of iron; 6% Daily Value of potassium.