Venison Stuffed Peppers with Rice: Must Try Recipe!

There’s nothing better than a good venison recipe. These venison stuffed peppers with rice are a favorite. They’re simple, packed with flavor, and a great way to use up some of that ground deer meat. The mix of spices, a touch of lime and honey, and that perfect blend of meat and rice? So good. Let’s get into it.

Around here, if a recipe calls for beef, we almost always use deer meat. It’s lean, it’s clean, and we know exactly where it came from.

Straight from the field to the table. We harvest, process, and freeze all of our own venison, so it’s always on hand. No additives, nothing extra—just good, real meat. And we’re grateful for that.

Ingredients

For the Venison Filling:

• 1 lb ground venison (you can substitute any ground wild game, ground beef, or ground turkey)
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp chili powder
• 2 tsp lime juice (juice of 1 small lime)
• 1 tbsp honey
• ¼ cup water
• 6 oz can tomato paste (not tomato sauce)
• ¾ diced yellow onion (save the rest for the rice)
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 4 large bell peppers, cut in half (any color-green bell peppers, red bell peppers, yellow or orange bell peppers)

For the Rice Filling:

• 1 cup jasmine rice (white rice, brown rice or boxed Mexican rice works too)
• 1 ½ cups chicken stock or broth
• 6 oz can tomato paste
• ¼ cup diced onion (from what you saved)
• 2 garlic cloves, minced
• 1 tsp sea salt
• 1 tsp black pepper

How to Make Venison Stuffed Peppers

Step 1: Roast the Peppers

Preheat your oven to 350°. Slice the bell peppers in half and remove the seeds and stems. Lightly brush the outsides with olive oil and roast them for 10–15 minutes until they soften slightly.

Step 2: Cook the Venison

Heat olive oil in a large skillet over medium heat. Add the ground venison and chopped onion. Cook until the meat is browned. Stir in salt, cumin, oregano, chili powder, lime juice, honey, water, garlic, and tomato paste.

If you want to keep things extra simple, just swap out the seasonings for a taco seasoning packet—just be sure to add the lime juice, honey, water, garlic, and tomato paste too.You can even add in a bit or Worcestershire Sauce if you like. 

Step 3: Make the Rice

In another large pan, saute the diced onion and garlic in a little olive oil for about 7 minutes. Pour in the chicken stock, tomato paste, salt, and pepper. Whisk everything together until smooth. Stir in the rice, bring it to a soft boil, then cover and reduce the heat. Let it cook for 15–20 minutes until the rice is soft and fluffy.

Step 4: Stuff the Peppers

Now for the fun part. You can mix the rice and venison mixture together in a big bowl before stuffing the pepper halves, or layer them separately—cooked rice on the bottom, venison meat mixture on top. Either way, don’t forget the cheese.

Sprinkle it on top, then bake for another 10 minutes until it’s melted and bubbly. Top them with some sour cream and diced green onions and you are ready to go. 

Time to Be A Doer and Make Venison Stuffed Peppers with Rice

That’s it. A simple, hearty meal that’s packed with flavor and easy to make. If you’ve got deer meat in the freezer, this is a great way to use it. Enjoy!

Here are Some of My Favorite Wild Game Recipes

Venison Cheeseburger Soup

Stew Venison & Barley Soup

Cast-Iron Skillet Tenderloin 

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