Venison Stuffed Bell Peppers

In the spirit of freshening up our veggie intake, I decided to try a recipe that caught my eye a few months ago.  I've update a few ingredients to match our tastes and pantry selection, but overall it is aligns pretty closely to the original ingredients.  

If you are interested in trying it, the recipe is below.  I've included the original take, and my edits.  We enjoyed the festive meal and plan on having it again.  If you make it, I'd love to hear any modifications you found to be tasty.   There are some recipes that seem to evolve over time, and I think these little peppers might qualify.


  • 1 pound ground Venison. (Called for 1 pound cooked 95% lean ground beef, Drain the extra fat and oils)   
  • 15 oz cooked corn kernels   
  • 14 oz canned diced tomatoes   
  • 15 oz canned black beans   
  • 6 (medium) uncooked bell pepper(s)     
  • 1 tsp black pepper, to taste   
  • 1 tsp kosher salt, to taste   
  • 3 clove(s) (medium) garlic clove(s), crush and stir in.    
  • 2 tsp red pepper flakes, use carefully   
  • 8 oz shredded fat-free mozzarella cheese, shredded, spread on top in the last 5 minutes of baking 
  • 1 cup instant long-grain brown rice
  • 1/2 medium onion (It didn't call for an onion )


  • Preheat oven to 350
  • Cook brown rice per directions.
  • Brown venison with onion, garlic, salt, pepper, chili powder, red pepper flakes, and garlic salt.
  • After brown, add in corn, tomatoes, black beans and simmer for 10 minutes.
  • Mix rice and meat mixture together and stuff bell peppers.
  • Cook bell peppers for 30 minutes.

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