Enjoy this venison stuffed pepper recipe with quinoa and garlic marinara. (Photo courtesy of "Crush with Lee & Tiffany")
July 07, 2017
By Crush with Lee & Tiffany
Print Recipe
Serves: 4 Prep time: 20 minutes Cook time: 1 hour 5 minutes
Ingredients:
4 large bell peppers (any color; we use green, red, orange and yellow for presentation) 1.25 pounds ground venison 1 box of quinoa with brown rice (we recommend Near East) 2 cloves garlic 2 tablespoons olive oil ¼ cup panko breadcrumbs 2 tablespoons olive oil 2 cups marinara sauce Directions:
1. Preheat oven to 350 degrees. Remove tops off of peppers and scoop out inside seeds. Discard (or compost for chickens!).
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2. Set in a baking dish. In a sauté pan over medium high heat, add olive oil and lightly brown ground venison. Chop garlic and add to pan.
3. Prepare quinoa and brown rice according to package. Combine browned ground venison, quinoa and brown rice and garlic mixture.
4. Add marinara sauce and stir. Scoop mixture into each pepper. Top with panko breadcrumbs and drizzle with olive oil.
5. Bake for 20 minutes or until peppers are soft.
Serve and enjoy!
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