Sunday, March 20, 2016

Venison Stuffed Sweet Peppers - Recipe

By Liz Adams, Huntress View team member


-1 pound ground venison
-1/2 cup Italian style bread crumbs
-1/4 cup milk 
-1/2 teaspoon salt
-1/2 teaspoon Worcester sauce 
-1/4 teaspoon pepper
-1/4 cup finely chopped onion 
- I used egg whites instead of an actual egg but If you want to use an egg you only need 1 if you want to use egg whites then it will be 3 tablespoons to equal 1 egg 
add Garlic to taste
-2 cups parmesan cheese (or to taste if you like more.)

-5-6 Peppers


-Preheat oven to 400 degrees
-Mix all ingredients except for the peppers together in a bowl


-Cut the tithe tops off of the peppers and take all seeds out. 
-Fill peppers with meat (can overflow out of meat because it will shrink in as it bakes)
-Bake until meat is thoroughly cooked through. 

I topped mine with tomato sauce and cheese!

1 comment:

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