Venison Chili Stuffed Peppers

Hunters can all agree the first bowl of venison chili for the season brings about so much nostalgia. With these Venison Chili Stuffed Peppers, it’s like getting two recipes for the price of one. You’ll start out by making a simple but delicious homemade venison chili that will get stuffed into roasted bell peppers, topped with a healthy serving of cheese and baked in the oven. They are so easy to make and a fun way to mix things up. Whether you make them for your friends at hunting camp or at home with your family, one thing is for certain, everyone will be coming back for seconds! 

Ingredients

For the Chili: 
1 tablespoon Olive Oil 
1 Onion, Diced 
1 pound Ground Venison 
1 ½ tablespoon  Chili Powder  
1 tablespoon Ground Cumin  
1 teaspoon Salt, More or Less To Taste 
½ teaspoon Black Pepper  
½ teaspoon Paprika  
4 cloves Garlic, Minced 
2 tablespoons Tomato Paste 
14.5 ounce can Diced Tomatoes 
16 ounce can Beans, Drained and Rinsed 
1 cup Beef Broth 

For Peppers:

6 Large Bell Peppers, Cut in Half and Deseeded 
2 tablespoons Olive Oil 
Salt & Pepper 
2 cups Cheddar Cheese (Preferably Freshly Grated) 
Sour Cream, For Serving (Optional) 
1 tablespoon chopped Cilantro, To Garnish (Optional) 

Recipe Directions

1. Preheat your oven to 350 degrees F.

2. Cut bell peppers in half, then remove the stem, membranes and seeds. Lay your peppers on a baking dish (you may need two dishes) with their hollow side up, drizzle with olive oil and sprinkle with salt & pepper.  

3. In a large pot, add in olive oil and heat over medium high heat. Once warmed, add in diced onions and cook for 4-5 minutes until starting to become translucent.

4. Add in ground venison and cook until mostly browned, breaking it up as it cooks. Drain off any fat.  

5. Add in seasonings, garlic and tomato paste. Mix well for about 2 minutes.  

6. Add in diced tomatoes, beans and beef both and bring to a simmer. Once simmering, reduce the heat to low. Taste and adjust seasonings to your taste buds.

7. While the pot comes to a simmer, place the dish(es) with the peppers in the oven and roast for 20 minutes.

8. Add the chili to the roasted peppers, top each with a couple handfuls of cheese and place back in the oven for 15-20 minutes more. Serve garnished with sour cream and cilantro if desired.