CRUSH Kitchen: Venison Stuffed Peppers

Serves four

4 large bell peppers; (color of your choice, we used green, red, orange and yellow for presentation)

1.25lbs ground venison 

1 box of quinoa with brown rice (we recommend Near East) 

2 cloves garlic

2 tablespoons olive oil 

1/4 cup panko breadcrumbs

2 tablespoons olive oil 

2 cups marinara sauce 

 

Preheat oven to 350 degrees. Remove tops off of peppers and scoop out inside seeds. Discard (or compost for chickens!). 

Set in a baking dish. In a saute pan over medium high heat add olive oil and lightly brown ground venison. Chop garlic and add. 

Prepare quinoa & brown rice according to package. Combine browned ground venison, quinoa & brown rice and garlic mixture. 

Add marinara sauce and stir. Scoop mixture into each pepper. Top with panko breadcrumbs and drizzle with olive oil. 

 

Bake for 20 minutes or until peppers are soft. 

 

Serve and Enjoy!