Monday, February 24, 2014

Venison and Quinoa Stuffed Bell Peppers

Well friends, I'm sad to say we ate the last of our garden bell peppers with this recipe.  I'm happy to say that they were absolutely delicious.  I can't wait for more garden peppers to make it again! We made this with deer meat, a.k.a. "venison".  It seems to sound more appealing to people if you say venison instead of deer.  Same thing, same great taste.  You could also make these with ground turkey or beef, or even add black beans instead of the meat for a vegetarian option.  I hope you enjoy!  Everyone (even the babies) in my family liked these! 

Venison and Quinoa Stuffed Bell Peppers
1 lb. venison, seasoned with salt, pepper, cumin, and paprika (to taste)
2 cups cooked quinoa
1 14oz. can green chilies
1 cup corn (I used frozen corn, heated)
1 14.5oz. can diced tomatoes
3/4 cup cheddar cheese
2 TB chopped cilantro
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
salt and pepper

6 green or red bell peppers, seeded with stems cut off


Preheat the oven to 350 degrees.  In a large bowl combine quinoa, green chilies, corn, deer meat, tomato, cheese, cilantro, and spices.  Spoon the filling into each pepper and place on a cookie sheet.  Bake for 25-30 minutes.


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