What do you want for dinner? Surprise me! Hmm…. with this task I do what I usually do, throw good shit in a skillet and stuff something. There you have it, Venison Stuffed peppers. You know what? They were AMAZING! These are the types of meals I love and the one’s you’ll likely see me eating (yep a lot of the time I don’t even taste my baked goods, my mom lays her taste buds on the line to sample them for you all, so big thanks to my biggest supporter). They were flavorful with a layering of seasonings and just enough heat. This is also the first time I used kale in a stuffing mix. I am just not as excited about kale as I am compared to other vegetables, it’s hit and miss for me and this was a definite bull-eye. What I love is that the filling options are endless, especially with so many things coming in to season. And it’s a great way to clear out some things in the fridge or not to go to the store- use what you have. Use your imagination, GO!
Venison Pepper Pots
- Bell Peppers (I used 4)
- 10 oz venison, cubed (or whatever protein source you’d like: turkey, chicken, beef, pork, etc.)
- Sweet peppers, finely chopped
- Bundle of Kale
- Sliced red onion
- Mushrooms, sliced
- Macadamia nut oil
- Seasoning: cayenne pepper, salt, cinnamon
To Make: Cut stems off of the peppers and remove the insides and seeds. Rub macadamia nut oil on the inside and outside of the pepper (I would ideally have used coconut oil but didn’t have any on hand). Sprinkle with salt. Bake at 350 until tender (it took the entire time for the venison and veggies to cook for me) so about 20 minutes or so. Chop the sweet peppers, slice the mushrooms and de-vein the kale. Saute in a skillet. In a separate skillet brown your venison. I made sure I took my time cubing the venison to perfect bite sizes. I seasoned the vegetables with cayenne pepper and salt. The venison I seasoned with salt and a touch of cinnamon, just the slightest bit, so while you’re eating you get a little hmm… what’s that. You don’t want it to be overwhelming cinnamon. Just a hint. Combine your venison skillet with the veggie skillet. Fill each pepper. If I was using cheese (which we’ve done in the past, but I am having a dairy-free month but now if I used cheese it would be a raw grassfed cheese) I would stuff, layer with cheese and bake some more. In this instance, stuffing and eating was perfect, plus we were eager to eat, it smelled so good!