Venison Stuffed Bell Peppers with Portobello Mushrooms

Venison Stuffed Bell Peppers 2 3

This recipe will yield 6 stuffed large bell peppers and you will have enough meat left over to make up to 5-6 burritos. You can prep for 2 meals at once or you can cut the recipe in half. It’s that easy.
What you will need:
2 lbs ground venison
6 large bell peppers (Did you know there are female and male bell peppers? Simply look at the bottom of each pepper. Male peppers only have 3 bumps while the females have 4. Choose 6 of your favorite female peppers, any color, as they will stand up right better when baking)
1 small white onion (optional)
2 cups cooked brown rice
16 oz of Prego Mushroom spaghetti sauce (or make your own fresh tomato sauce fresh from the garden)
8 oz Baby Portobello sliced mushrooms
1 fresh whole garlic clove
Shredded mozzarella or cheddar cheese (Optional topping)
Salt, pepper, garlic powder and garlic salt. (Tablespoon of each or season to taste)
Preheat oven to 350 F.  In a large skillet you will begin to brown the 2lbs of venison over medium heat. You may want to add just a dash of extra virgin olive oil. Dice up the small white onion and mix it in with the venison while the meat is browning for added flavor. Add each of the seasonings to the meat while it is cooking and chop up the whole garlic clove to add to the mix as well. Once the meat is almost half way cooked go ahead and add the 8 oz of Portobello mushrooms. Pour 1-2 cups of the mushroom sauce over the mixture, just enough to keep the meat from becoming dry. Mix in 2 cups of the cooked brown rice. Reduce the temperature to medium low and let simmer.
While the mixture is simmering fill a large pot of with water on medium high heat that you will use to soften up your peppers. Carefully slice just the tops off of each pepper. Thoroughly clean out the seeds and rinse each pepper. I like to utilize the entire pepper and dice up the tops of the peppers you removed and toss them into the skillet. After you have prepped the peppers place them into the pot of very hot water for about 5 minutes or just until they are warm to touch and the skin has softened. Carefully remove the peppers and fill each one with the meat mixture as pictured above. Place the peppers into a deep baking pan. Once all peppers have been placed into the pan you will cover them with the remaining spaghetti sauce. Place the pan into the oven at 350 F for 15-20 minutes. Once the peppers are cooked you can top them with shredded cheese. Cheese is optional.

There are many variations of stuffed peppers but this is definitely one of my favorites.
You should have quite a bit of the meat mixture leftover. As mentioned before I like to add this to a warm burrito shell along with some fresh avocado, tomato slices a dab of sour cream and my favorite hot sauce. This easily doubles as a second meal that you can quickly throw together the following day.