Venison Stuffed Peppers

These venison stuffed peppers are a delicious meal, easy to prepare and perfect for any occasion throughout the year. Serve hot from the oven with a simple salad of mixed seasonal leaves.


  • Prep Time: 5 minutes
  • Cook time: 50 minutes
  • Serves: 4 people


  • 4 sweet bell peppers
  • 350g wild venison mince
  • 250g cooked rice
  • 1 red onion
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper for seasoning


  1. Preheat the oven to 180°C.
  2. Start by frying the venison mince on a medium heat until brown all over. Add the diced onion and continue frying for a few minutes. Mix in the tomato purée before adding the chopped tomatoes. Season with a pinch of salt and pepper, along with the oregano and basil. Turn down the temperature and leave to simmer for around 15 minutes to allow the mix to reduce and intensify in flavour.
  3. While the venison mix is reducing, use a small knife to cut the tops off the peppers (keeping the tops to use as lids), then scoop out the seeds. Sit the peppers and their lids on a plate and cook in the microwave on high for 5-6 minutes until they have softened.
  4. Add the cooked rice to the venison mix, turn up the temperature to a medium heat, and stir thoroughly. Continue cooking for a further 15 minutes to heat the rice through before spooning the mixture evenly into the peppers and topping with their lids.
  5. Finally, bake the stuffed peppers in the oven for 20 minutes.

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