Venison-Stuffed Peppers
These stuffed peppers with ground venison have a flavorful, lean twist. They're easy to prepare and even easier to enjoy. During hunting season, we dive into cooking with venison. Many people don't always realize that venison can be easily substituted for beef in many common recipes. 
unsalted butter
4
teaspoons
onion, chopped
1
ground venison
1 ½
pounds
shredded Cheddar cheese, divided
1 ½
cups
sage stuffing mix
1
(6 ounce) box
garlic powder
1
teaspoon
ground black pepper
½
teaspoon
salt
¼
teaspoon
heavy whipping cream, or as needed
1
cup
green bell peppers, halved, stems and seeds removed
4
large
 Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
  Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until softened, 3 to 5 minutes. Set aside.
  Combine venison, 3/4 cup Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a large bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix until blended.
  Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish.
  Bake in the preheated oven for 1 hour. Top with remaining 3/4 cup Cheddar cheese and continue baking until cheese is melted and starting to brown, about 15 minutes more.
