While shopping at the Farmer’s Market I spotted the perfect stuffing peppers! They were nice and fat, and a vivid green. I couldn’t pass up this yummy opportunity.
It has been awhile since I’ve made stuffed peppers. I needed a new recipe because the one that I had used in the past contained ingredients we no longer consume. So off to the internet to find a delicious stuffed pepper recipe. The recipe I ended up using was adapted from this one. This meal was a definite hit with every family member! You know it’s a winner when the kids devour their meal in record time!
6 Bell Peppers
2 cups Cooked Rice
5 Tbsp Olive Oil
1 large Shallot, peeled and chopped
2 Zucchinis, chopped
1 lb. Ground Venison
1 can (14.5 ounce) Diced Tomatoes, puréed
1 1/2 tsp Dried Oregano
Salt & Pepper to taste
1/2 cup Ketchup
1 tsp Worcestershire Sauce
Dash Hot Sauce
Bring a large pot of water to a boil. In the meantime, cut off the top of the peppers and remove the seeds. If needed, trim the bottoms so that the peppers sit flat. Add the peppers to the boiling water using a spoon to push the peppers to the bottom of the pan. Boil for 3-5 minutes until pepper is al dente. Remove from water and drain. Place peppers in a baking dish with a 1/4 cup of water in the bottom of the dish. With 1 Tbsp of olive oil drizzle the inside of the peppers and sprinkle with salt.
Preheat oven to 350 degrees. Heat 4 Tbsp olive oil in a skillet. Add shallot and zucchini and sauté until soft, but not mushy.
In a separate bowl, combine venison, rice, tomatoes, oregano, salt, pepper, shallot and zucchini. Mix well. Spoon into each pepper.
In a small bowl, combine ketchup, Worcestershire sauce and hot sauce. Add a dollop to the top of each stuffed pepper.
Bake for 1 hour or until done. Cooking time will vary based on the size of your peppers and how full you stuff them. Enjoy!