This recipe falls into that category of simple but rich in flavor and possibilities. It’s really up to you to make this dish something that you and your family will enjoy! My favorite part of these growing up was the minced peppers inside the peppers so don’t skip this part!

Anytime you eat game meat, you need to pay good attention to adding extra animal fat. I ground my elk burger with lamb fat to make it pretty fatty. This is a good start but I’m also going to add lots of other fat to the vegetable mixture as I cook it.

This is a great recipe to use up vegetables that are in your fridge. Some good staples are onion, garlic, celery, carrots, zucchini, etc. If you do zucchini, cauliflower, or eggplant, remember they are very moist vegetables and you should drain those vegetables after frying to help mitigate the moisture level.

It’s also a great recipe to get organ meats into your diet. I added liver to this one but you can add others if you’d like. I used beef liver because I like saving my chicken livers for recipes that need more mild flavors.

Ingredients for Game Meat Stuffed Bell Peppers

2 lbs Ground Elk Burger
7 -9 Red, Yellow, or Orange Peppers
4 tbsp butter
1 Whole Onion
2 Carrots
6-8 Cloves Garlic
3-4 Sprigs of Thyme
2 Sprigs Oregano
1 sprig Rosemary
2+ tsp Salt
Freshly Ground Pepper
1/2 lb Beef Liver

Directions for Game Meat Stuffed Bell Peppers

Finely mince your vegetables that are not peppers. Feel free to use your food processor if you want to, particularly if you have children that can spot vegetables they are under the illusion of not liking! You want approximately a 1:1 ratio of carrots to onions.

Preheat oven to 350.

Add butter to a cast iron pan and turn to medium heat. Add carrots and onions (or other hard vegetables) to the pan.

Cut the tops off your peppers, leaving a nice boat to be later filled by your meat and vegetables, and then finely mince the tops. Stand the peppers upright in a glass baking dish.

Let vegetables cook, adding additional vegetables based on how long they will take to cook. Add salt when you add each vegetable and add additional butter if your vegetables soak it in. After about 10 minutes, add in the minced peppers.

After an additional 5 minutes, add in minced garlic, and stir to cook.

When vegetables are soft, remove from heat.

Finely chop or blend liver. The finer you chop it the less likely it will be noticed.

Add the liver to the ground meat and mix with your hands.

Add in the slightly cooled but still warm cooked vegetables. Mix the meat and vegetables well.

Using a spoon or your hands, pack the meat and vegetable mixture tightly into the peppers. You can pack them pretty tight and full because the mixture will shrink as they cook.

Add the peppers to the oven. Bake for 45 minutes until meat is the correct temperature.

Game Meat Stuffed Bell Peppers

Author: Amy Mihaly, Be Well Clinic

Ingredients

2 lbs Ground Elk Burger
9 Red, Yellow, or Orange Peppers
4 tbsp butter
1 Whole Onion
2 Carrots
8 Cloves Garlic
4 Sprigs of Thyme
2 Sprigs Oregano
1 sprig Rosemary
2+ tsp Salt
Freshly Ground Pepper
1/2 lb Beef Liver

Instructions

Finely mince your vegetables that are not peppers. Feel free to use your food processor if you want to, particularly if you have children that can spot vegetables they are under the illusion of not liking! You want approximately a 1:1 ratio of carrots to onions.
Preheat oven to 350.
Add butter to a cast iron pan and turn to medium heat. Add carrots and onions (or other hard vegetables) to the pan.
Cut the tops off your peppers, leaving a nice boat to be later filled by your meat and vegetables, and then finely mince the tops. Stand the peppers upright in a glass baking dish.
Let vegetables cook, adding additional vegetables based on how long they will take to cook. Add salt when you add each vegetable and add additional butter if your vegetables soak it in. After about 10 minutes, add in the minced peppers.
After an additional 5 minutes, add in minced garlic, and stir to cook.
When vegetables are soft, remove from heat.
Finely chop or blend liver. The finer you chop it the less likely it will be noticed.
Add the liver to the ground meat and mix with your hands.
Add in the slightly cooled but still warm cooked vegetables. Mix the meat and vegetables well.
Using a spoon or your hands, pack the meat and vegetable mixture tightly into the peppers. You can pack them pretty tight and full because the mixture will shrink as they cook.
Add the peppers to the oven. Bake for 45 minutes until meat is the correct temperature.

Created using The Recipes Generator