Bell Pepper Stuffed
Juicy ground elk or deer is stuffed into green peppers, topped with cheese and ketchup for a hearty, flavorful meal perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Drain the mushrooms and add milk to the mushroom liquid to make a total of 1/2 cup.
- Slice the drained mushrooms and combine them with ground meat, bread crumbs, grated onion, Worcestershire sauce, salt, pepper, and beaten egg to form the filling mixture.
- Remove the stems and seeds from the green peppers, then cut each into three 1-inch rings.
- Place the green pepper rings in a shallow baking dish and pack the meat mixture into the rings.
- Bake at 350°F for 35 minutes.
- Mix catsup and grated Cheddar cheese, then spoon over the baked patties.
- Continue baking for an additional 10 minutes until cheese is melted and bubbly.
Tips & Substitutions
For extra flavor, consider adding some chopped fresh herbs like parsley or basil to the meat mixture. If you can't find ground elk or deer, ground beef or turkey can be used as substitutes. To add a bit of heat, a pinch of cayenne pepper can enhance the dish. Make sure to pack the meat mixture firmly into the pepper rings for better structure while baking.
Serving Suggestions
These stuffed peppers make a hearty main dish and pair wonderfully with a side salad or steamed vegetables. Consider serving with a dollop of sour cream or a sprinkle of fresh herbs on top for added freshness. This dish also goes well with a slice of crusty bread or rice, making it a satisfying meal. For more inspiration, check out Juanita'S Spinach Casserole as a complementary side.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a baking dish and cover with foil; warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bell Pepper Stuffed contains roughly 1026 calories, with 22g protein, 197g carbohydrates, and 18g fat. It is an excellent source of vitamin C (107% of the Daily Value), iron (51% of the Daily Value), and calcium (50% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1547mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Assemble them and store them covered in the refrigerator until you're ready to bake. Just increase the baking time slightly if they are coming straight from the fridge to ensure they are heated through properly.
Can I freeze the stuffed peppers?
Absolutely! You can freeze uncooked stuffed peppers. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe container. When ready to cook, bake them from frozen, adding a bit of extra time to the baking process.
What can I use instead of Cheddar cheese?
If you're looking for a different flavor, you can substitute Cheddar cheese with mozzarella for a milder taste, or use pepper jack for a spicy kick. Vegan cheese options are also available for a dairy-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).